I tried these chicken wings from a Pho restaurant in Cebu and I never got it out of my mind. It’s crunchy, salty, with just a hint of spiciness and sweetness. Finger lickin’ good!
1 kg Chicken wings washed and cut into wingettes and drummettes
Marinate the chicken for atleast 2 hours in:
2 tsp Garlic Salt
1 TBSP Fish Sauce
1 1/2 tsp Pepper
2 tsp chicken powder (optional, this just gives it more umami)
For the sauce:
1 whole garlic minced, fried and set aside
2 cloves garlic
1 red chili
2 small red onions finely chopped
4 TBSP Brown Sugar
3 TBSP Fish Sauce
4 TBSP Water
1 TBSP Calamansi Juice
For the batter:
1 cup cornstarch
1 tsp baking powder
1. Coat the chicken in batter mix. I put it in a covered container and just shake, shake, shake. Remove the excess batter by tapping it on the side of the container. Fry in medium heat until golden brown in color.
2. Fry in batches and put in drying rack until ready to coat in sauce.
3. In a saucepan, heat 1-2 TBSPS of oil. Sauté onions until softened. Add in sugar, fish sauce and water. Cook on medium heat until caramelized and reduced (this will take around 10 minutes). Sauce will be sticky like syrup. Add in the Calamansi juice and turn off the fire.
3. Put the sauce in a bowl, add in the mashed garlic and chili and then add in the wings. Toss until chicken is well coated.
4. Serve topped with fried garlic.