Fried Chicken Wings Recipe Pinoy

Filipino-style Fried Chicken marinated in citrus and spices and fried to golden perfection. Tasty and crunchy, it's sure to be a family favorite!

This Filipino-style Fried Chicken recipe was first posted in 2013 but I am republishing it today with an improved method and a few helpful tips.

I am so glad to finally have new photos for these crispy chicken! Every time I made them, they never last long enough for a quick photo shoot. G and I would literally hover over the hot stove and fight over each piece hot and fresh from the skillet. Golden and crunchy on the outside and juicy and tasty on the inside, they're absolutely mouthwatering!

Leyley's Spicy Chicken Adobo Wings Recipe

I often use buttermilk to marinate the chicken, but when I am in the mood for Pinoy flavors, I switch to a mixture of calamansi juice, soy sauce, and minced fresh garlic instead.

While the marinated chicken pieces are amazing fried as is, a light yet crisp breading makes them doubly scrumptious! The original recipe didn't call for baking powder but I learned this trick from a friend who makes the best popcorn chicken ever and I have applied it on a lot of our favorite breaded foods. Works like a charm. 🙂

Give this Filipino-style fried chicken a try for dinner tonight. Serve with your favorite vegetable side dish (may I recommend chop suey?) and steamed rice for a guaranteed family hit!

Fried Chicken Wings (chinese Restaurant Style)

Calories: 658 kcal , Carbohydrates: 32 g , Protein: 37 g , Fat: 41 g , Saturated Fat: 9 g , Cholesterol: 180 mg , Sodium: 2369 mg , Potassium: 826 mg , Fiber: 1 g , Sugar: 1 g , Vitamin A: 180 IU , Vitamin C: 8.5 mg , Calcium: 169 mg , Iron: 3.5 mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

Welcome to Kawaling Pinoy. Here you’ll find hundreds of delicious Filipino and Asian recipes. Make sure to browse around and pick a favorite dish or two. Happy cooking! Read MoreTGIJ: Thank god it's January, otherwise known at The as Wing Month! For those new to the blog, I devote the first month of each new year entirely to one of my favorite foods—chicken wings. It always feels like an arduous wait to get here though because I develop these wing recipes throughout the year and then sit on them until we hit January, and these are usually some of my favorite things I've cooked, making holding off on sharing them pretty tough. But alas, Wing Month has arrived and the chicken will floweth for five glorious weeks, starting off with these Filipino-inspired chicken wings inasal.

Crispy Air Fryer Chicken Wings Recipe

After discovering how to make super crispy wings on the grill, I continued to use the same method consistently, shunning everything else. That included not using marinades at all, which grew to feel limiting, so last Wing Month I freed myself from my self-imposed shackles and began marinating wings again to equally great results as my usual method. That left me with no fear when starting these wings off by making achiote oil to serve as the base of a marinade.

This achiote oil starts off with oil and the achiote (aka annatto) seeds, but layers on common Filipino flavors too like garlic, lemongrass, ginger, and bay leaves. After bringing to a simmer and allowing to steep, I drained the solids and was left with an orange-hued, well infused lemony and garlicky oil that would start the marinade off on the right foot.

Then, to create the final marinade, to the achiote oil I added calamansi juice, coconut vinegar, garlic, ginger, lemongrass, and a little brown sugar followed by seasoning it with salt and pepper to taste. If you're not familiar with Filipino flavors, this marinade is a pretty ubiquitous example having a strong garlicky tang which is a hallmark of many dishes, with the supporting components coming together to really deliver a powerhouse taste.

Filipino Grilled Chicken Wings Recipe

After finishing the marinade, I placed the wings in a large resealable bag, poured in the liquid, sealed, and tossed a bit to throughly coat the chicken in the sauce. I then set the bag in the fridge to marinate overnight.

For so many years now, I thought I'd only get crispy wing skin if I air dried the chicken, starting them cooking with as little exterior moisture as possible. That certainly is the recipe for the crispiest of crispy skins, but oil-based marinades, such as this one, are also a path to that ideal crunchy exterior that I crave. Just as if you'd fried them, that oil will help crisp up the skin during the long time that wings require to cook.

And indeed, once I hit the 45 minutes of cooking time needed over indirect heat, the wings looked beautifully browned with a great crackling skin. I couldn't wait to try them, so plated these up, garnished them with scallions to make for prettier photos, and then dug in before even any of my guests arrived.

Sticky Asian Fried Chicken Wings

It would be a shame if I continued on my trend of never marinating wings because I would have missed out on these excellent specimens. A garlicky tang was the most prominent characteristic here, being well embedded in the meat and the skin. But the wings had really nice nuances too, like a bright lemony taste, mellow peppery bite, and citrusy notes that gave depth to the tartness. The meat was also still incredibly juicy and the skin had a commendable crunch to deliver that pleasing wing equation. More than anything though, I'm just super excited that wing month has finally come, and this recipe that I made back in September finally gets to see the light of day...and there's still four more equally delicious wings still in store!

After discovering how to make super crispy wings on the grill, I continued to use the same method consistently, shunning everything else. That included not using marinades at all, which grew to feel limiting, so last Wing Month I freed myself from my self-imposed shackles and began marinating wings again to equally great results as my usual method. That left me with no fear when starting these wings off by making achiote oil to serve as the base of a marinade.

This achiote oil starts off with oil and the achiote (aka annatto) seeds, but layers on common Filipino flavors too like garlic, lemongrass, ginger, and bay leaves. After bringing to a simmer and allowing to steep, I drained the solids and was left with an orange-hued, well infused lemony and garlicky oil that would start the marinade off on the right foot.

Then, to create the final marinade, to the achiote oil I added calamansi juice, coconut vinegar, garlic, ginger, lemongrass, and a little brown sugar followed by seasoning it with salt and pepper to taste. If you're not familiar with Filipino flavors, this marinade is a pretty ubiquitous example having a strong garlicky tang which is a hallmark of many dishes, with the supporting components coming together to really deliver a powerhouse taste.

Filipino Grilled Chicken Wings Recipe

After finishing the marinade, I placed the wings in a large resealable bag, poured in the liquid, sealed, and tossed a bit to throughly coat the chicken in the sauce. I then set the bag in the fridge to marinate overnight.

For so many years now, I thought I'd only get crispy wing skin if I air dried the chicken, starting them cooking with as little exterior moisture as possible. That certainly is the recipe for the crispiest of crispy skins, but oil-based marinades, such as this one, are also a path to that ideal crunchy exterior that I crave. Just as if you'd fried them, that oil will help crisp up the skin during the long time that wings require to cook.

And indeed, once I hit the 45 minutes of cooking time needed over indirect heat, the wings looked beautifully browned with a great crackling skin. I couldn't wait to try them, so plated these up, garnished them with scallions to make for prettier photos, and then dug in before even any of my guests arrived.

Sticky Asian Fried Chicken Wings

It would be a shame if I continued on my trend of never marinating wings because I would have missed out on these excellent specimens. A garlicky tang was the most prominent characteristic here, being well embedded in the meat and the skin. But the wings had really nice nuances too, like a bright lemony taste, mellow peppery bite, and citrusy notes that gave depth to the tartness. The meat was also still incredibly juicy and the skin had a commendable crunch to deliver that pleasing wing equation. More than anything though, I'm just super excited that wing month has finally come, and this recipe that I made back in September finally gets to see the light of day...and there's still four more equally delicious wings still in store!