A new con­tender in the chicken wars

Feast on buf­falo wings made sweet and salty

Northern Living - - CONTENTS - TEXT ERNZ OWERA OF MANAM COM­FORT FOOD PHO­TOG­RA­PHY DAN­ICA CON­DEZ

CARAMELIZED PATIS WINGS IN­GRE­DI­ENTS

8 pcs. chicken wings (cut into 2) 1/4 tsp. black ground pep­per 1/4 tsp. iodized salt 1 tsp. chicken pow­der Cook­ing oil for deep fry­ing

For the sauce

3 1/2 tbsp. palm oil 1/4 cup brown sugar 3 1/2 tbsp. fish sauce 1/2 cup honey 2 tsp. gar­lic, minced 1 tsp. sil­ing labuyo, chopped

PRO­CE­DURE

1. Mar­i­nate chicken in spices for 2 hours.

2. Fry chicken at 180˚ Cel­sius for 4 to 5 min­utes or un­til crispy and golden brown.

3. Lift the fry bas­ket and shake off oil. Drain ex­cess oil from the chicken wings us­ing a paper towel then set aside.

4. Heat pan to medium-high heat.

5. Sauté gar­lic un­til it’s aro­matic. Add brown sugar.

6. Turn off the heat.

7. Add sil­ing labuyo and fish sauce. Mix well.

8. Pour sauce onto fried chicken wings. To coat them equally, toss the wings in the sauce.

9. Ar­range chicken wings on a plate and driz­zle with ex­cess glaze.

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