Chicken wings, fried and served with your sauce of choice, be it ketchup or ranch dip, can serve as either lovely appetizers for a big gathering of family and friends, or in larger quantities can be a welcome plateful at the dinner table for a leisurely meal together. However, frying can make chicken very greasy and unhealthy to eat if you have too much of it, so this recipe makes use of the healthier cooking method of baking. Baking chicken will make the chicken absorb less oil as compared to deep frying, and it will still retain the familiar crunch and crispness that makes chicken wings absolutely irresistible. The sauce that accompanies the wings in this dish combines the familiar Pinoy flavor combinations of vinegar, soy sauce and fish sauce for a tangy dip, with some added chopped peppers for spice and brown sugar to temper the spice and sourness. You may not stop reaching for more sauce!
- 3 lbs. chicken wings, separated at joint
- 4 cups vegetable oil
- salt and ground black pepper to taste
- 2 tablespoons Palm Sugar Vinegar
- 2 teaspoons fish sauce
- 2 tablespoons soy sauce
- 2 serrano chiles, chopped (optional)
- 3 tablespoons brown sugar
- 1 bunch green onions, chopped (optional)
- Place a dutch oven pan over medium high heat and add 4 cups of vegetable oil. Heat oil to 350 F.
- Preheat oven to 350 F.
- Spread the chicken wings out on a baking tray and season with salt and pepper.
- Bake for 15 to 20 minutes. Remove from the oven and let cool slightly.
- While the wings are baking, prepare wing sauce. Mix the vinegars, fish sauce, soy sauce, serrano peppers, scallions and brown sugar in a large bowl until fully combined.
- After the wings have been baked and when the oil has reached 350 F, add wings to oil and deep fry until golden and crispy, working in batches.
- Remove them and place onto paper towels to drain excess oil. Place wings in a bowl and pour prepared sauce over the top, then mix to evenly to coat all of the wings.
- Repeat with remaining wings and sauce. Serve wings hot.