Ingredients with Measurements:
- 2 lbs chicken wings
- 1/2 cup patis (fish sauce)
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup rice vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/4 cup cornstarch
- 1/4 cup water
- 2 tbsp vegetable oil
Special equipment needed:
- Baking sheet
- Parchment paper
- Large mixing bowl
- Small mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine patis, honey, soy sauce, brown sugar, rice vinegar, garlic powder, onion powder, and black pepper. Mix well.
3. Add chicken wings to the bowl and toss to coat evenly with the marinade. Let it marinate for at least 30 minutes.
4. In a small mixing bowl, whisk cornstarch and water until smooth.
5. Remove chicken wings from the marinade and place them on the prepared baking sheet.
6. Brush the chicken wings with vegetable oil and bake for 25-30 minutes, or until golden brown and crispy.
7. In a small saucepan, heat the remaining marinade over medium heat. Bring to a boil and stir in the cornstarch mixture. Cook for 2-3 minutes, or until the sauce thickens.
8. Brush the chicken wings with the thickened sauce and bake for an additional 5-10 minutes, or until the glaze is caramelized and sticky.
9. Serve hot and enjoy!
Time:
Preparation time: 40 minutes
Cooking time: 35-40 minutes
Temperature:
Preheat oven to 400°F (200°C)
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Total fat: 14g
Saturated fat: 4g
Cholesterol: 90mg
Sodium: 2000mg
Total carbohydrate: 28g
Dietary fiber: 0g
Total sugars: 22g
Protein: 26g
Substitutions for ingredients:
- Chicken wings can be substituted with chicken drumettes or chicken thighs.
- Cornstarch can be substituted with potato starch or tapioca starch.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
Variations:
- Add chopped scallions or sesame seeds as a garnish.
- Use maple syrup instead of honey for a different flavor.
- Add chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Make sure to pat the chicken wings dry before marinating to ensure the marinade sticks well.
- For crispier wings, place them on a wire rack on top of the baking sheet.
- If the glaze is too thick, add a little water to thin it out.
- To make the dish more visually appealing, sprinkle some chopped parsley or cilantro on top before serving.
Storage instructions:
Leftover chicken wings can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chicken wings on a baking sheet and bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken wings on a platter with some sliced vegetables, such as carrots and celery, on the side.
Garnishes:
Chopped scallions, sesame seeds, chopped parsley, or cilantro.
Pairings:
Serve with a side of steamed rice and a simple green salad.
Suggested side dishes:
Steamed rice, green salad, roasted vegetables, or garlic bread.
Troubleshooting advice:
- If the chicken wings are not crispy enough, bake them for a few more minutes or broil them for a minute or two.
- If the glaze is too thin, add more cornstarch and water mixture and cook for a few more minutes until it thickens.
Food safety advice:
Make sure to cook the chicken wings to an internal temperature of 165°F (74°C) to ensure they are safe to eat.
Food history:
Patis is a popular condiment in Filipino cuisine, made from fermented fish. It is commonly used as a seasoning or dipping sauce for various dishes.
Flavor profiles:
The patis and honey glaze gives the chicken wings a sweet and savory flavor with a hint of umami.
Serving suggestions:
Serve the chicken wings as an appetizer or as a main dish for dinner.
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