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We Hacked Silantro Fil-Mex Cantina’s Calliente Wings so You Don’t Need to Leave Home for Your Silantro Fix

Talia Cortez (@taliacor)

Jerome Jocson (@emowredge)

Archie Lim (@iamarchielim),
Dan Aragon (@danaragonowns)

Bea Osmeña

One of the most popular restaurants of the Kapitolyo area, Silantro Fil-Mex Cantina is one of those places that even non-Pasig natives are willing to brave the traffic for. Their popularity has grown so significantly that Silantro currently has 6 branches across Metro Manila. So one needn’t venture out into Kapitolyo anymore for a taste of their Fil-Mex cuisine (although we like visiting the OG branch anyway).

Silantro Calliente Wings
Do you toss the lettuce in the sauce like it’s a wings salad too, or is that just us?

One signature dish that we believe pushed Silantro’s growth is their Calliente Wings. With a slightly smokey, sweet sauce generously doused over crispy wings, these Calliente Wings are memorable in taste and presentation. Silantro creatively tops their wings with a healthy layer of shredded garnish. It not only adds color and a different kind of crunch to the dish; but it provides balance to the flavorful sauce. We made our best attempt to hack it.

Silantro Calliente Wings Recipe

Difficulty

Easy

Serving Size

2-3 people

Active Time

1 hr

Total Time

1 hr

Instructions for Silantro Calliente Wings

  1. In a large bowl, whisk the cornstarch, baking powder, and salt until combined. Add in the chicken wings and toss until evenly coated. Set aside for 10 minutes.
  2. Heat oil in a large skillet until the temperature comes up to 375F.
  3. Fry the coated chicken wings, tapping off the excess breading before dropping in the oil. Fry the wings for 8-12 minutes or until golden brown and cooked through.
  4. Remove the wings from the oil and set on a baking sheet with a rack or paper towels to dry. After all the chicken is fried and resting, turn off the heat.
  5. In a large bowl, add brown sugar, garlic powder, chili powder, red chili, tomato paste, and soy sauce. Whisk together until a paste forms.
  6. Add ½ cup of hot oil from the fryer to the bowl with the paste.
  7. Stir until combined and sugar has dissolved to make the coating for the fried wings.
  8. Add the crispy chicken wings to the oil, spice, and chili mixture and toss until coated evenly.
  9. Plate chicken wings in a large plate, serving a pool of the sauce underneath.
  10. Top with shredded lettuce and serve.

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