Ingredients with Measurements:
- 2 lbs chicken wings
- 1/2 cup soy sauce
- 1/2 cup calamansi juice (or lemon juice)
- 1/4 cup brown sugar
- 1/4 cup honey
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp black pepper
- 1/4 cup cornstarch
- 1/4 cup water
- Cooking oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Mixing bowls
- Whisk
- Tongs
- Baking sheet
Step-by-step instructions:
1. In a mixing bowl, combine soy sauce, calamansi juice, brown sugar, honey, garlic powder, onion powder, and black pepper. Whisk until well combined.
2. Add chicken wings to the marinade and toss to coat. Cover and refrigerate for at least 2 hours or overnight.
3. In a separate bowl, mix cornstarch and water to create a slurry.
4. Heat cooking oil in a deep fryer or large pot over medium-high heat.
5. Remove chicken wings from the marinade and coat each wing with the cornstarch slurry.
6. Fry the chicken wings in batches for 10-12 minutes or until golden brown and crispy.
7. Transfer the fried chicken wings to a baking sheet lined with paper towels to drain excess oil.
8. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 20-25 minutes
Temperature:
Cooking oil temperature: 350°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Total fat: 20g
Saturated fat: 5g
Cholesterol: 85mg
Sodium: 1200mg
Total carbohydrates: 20g
Dietary fiber: 0g
Total sugars: 16g
Protein: 22g
Substitutions for ingredients:
- Lemon juice can be used instead of calamansi juice.
- White sugar can be used instead of brown sugar.
- Cornstarch can be substituted with all-purpose flour or potato starch.
Variations:
- Add hot sauce or chili flakes to the marinade for a spicy kick.
- Use boneless chicken thighs instead of wings.
- Grill the marinated chicken instead of frying for a healthier option.
Tips and tricks:
- Pat dry the chicken wings before coating with the cornstarch slurry to ensure a crispy texture.
- Do not overcrowd the fryer or pot to avoid lowering the oil temperature and resulting in soggy chicken wings.
- Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F.
Storage instructions:
Leftover chicken wings can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken wings in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the chicken wings on a platter with a side of dipping sauce and garnish with sliced green onions or sesame seeds.
Garnishes:
Sliced green onions or sesame seeds.
Pairings:
- Steamed rice
- Coleslaw
- Grilled vegetables
Suggested side dishes:
- Garlic mashed potatoes
- Macaroni salad
- Roasted sweet potatoes
Troubleshooting advice:
- If the chicken wings are not crispy, increase the cooking time or temperature.
- If the chicken wings are too salty, reduce the amount of soy sauce in the marinade.
Food safety advice:
- Always wash your hands and utensils before handling raw chicken.
- Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F.
- Do not leave the chicken wings at room temperature for more than 2 hours.
Food history:
Toyomansi chicken wings are a popular Filipino dish that combines the flavors of soy sauce and calamansi juice. Calamansi is a citrus fruit commonly used in Filipino cuisine.
Flavor profiles:
Salty, sweet, tangy, and savory.
Serving suggestions:
Serve the chicken wings as an appetizer or main dish.
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