Patis Chicken Wings Recipe You Won’t Believe Is This Easy

Hey There Chicken Wing Lovers! Crave Flavor? You Need These Patis Wings!

Craving a new flavor of chicken wings?

We get it.  

So many wings out there just taste…blah. 

You want something different. Something that makes your taste buds sing.  You want flavor that punches you in the mouth, in a good way of course. 

Imagine crispy chicken wings, not just any chicken dish, but wings coated in a sticky, savory-sweet glaze that’s totally addictive.  

Well, stop imagining because we have got the answer.  

These Patis Chicken Wings are about to become your new favorite thing.  

Trust us, they are easy to make and deliver a flavor explosion unlike anything you have tried before.  Let’s get cooking!

If you’re seeking more exciting dishes to elevate your everyday meals beyond just wings, explore our entire collection of recipes for endless culinary inspiration.

What Makes These Patis Chicken Wings So Special? It’s All About the Flavor!

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These aren’t your average wings, friends.

The secret? 

Patis. 

If you are not familiar, patis is Filipino fish sauce.  

Don’t let “fish sauce” scare you.  It’s magic.  

Patis brings a savory depth that salt alone just can’t touch.  

It’s umami in a bottle, and it makes these wings incredibly flavorful.  

We are not just throwing patis on some wings though. We are making a glaze. A sticky, caramelized patis glaze.  

Think savory, sweet, and a little tangy all at once. 

Plus, we are frying these wings first.  

Crispy skin is non-negotiable, right?  

So, you get the best of both worlds: crispy, juicy wings coated in a glaze that will have you licking your fingers and wanting more.

Understanding culinary terms can enhance your cooking journey, and grasping basic cooking terms explained will certainly help you appreciate the nuances of flavors like umami in this dish.

Ingredients You’ll Need To Make Patis Chicken Wing Magic

Let’s talk ingredients.  Nothing too crazy here, mostly pantry staples with one star ingredient: patis.

For the Crispy Chicken Wings:

• Chicken Wings:  Two pounds of chicken wings, separated into drumettes and wingettes.  We like to separate them because they cook more evenly and it’s just easier to eat.  Make sure they are patted dry.  Dry wings = crispy wings.
• All-Purpose Flour: One cup of all-purpose flour creates the base for our crispy coating.  It helps the seasonings stick and gives us that golden-brown crust we all love.
• Cornstarch: One tablespoon of cornstarch is our secret weapon for extra crispiness.  It makes the coating lighter and even more crunchy.
• Salt: One teaspoon of salt, essential for flavor.  Don’t skip the salt! It brings out all the other flavors.
• Black Pepper: Half a teaspoon of black pepper for a little bit of spice and depth.  Freshly ground is always best if you have it.
• Garlic Powder: Half a teaspoon of garlic powder because garlic makes everything better.  It adds a savory note to the coating.
• Paprika: Half a teaspoon of paprika.  This adds a touch of smokiness and color to our wings.  Smoked paprika would be great too if you have it.
• Vegetable Oil:  Enough vegetable oil for frying.  About 2-3 inches deep in your skillet or wok.  Vegetable oil is neutral and has a high smoke point, perfect for frying.

For That Amazing Patis Glaze:

• Patis (Filipino Fish Sauce): Half a cup of patis.  This is the star!  It’s salty, savory, and packed with umami.  Look for it in the Asian section of your grocery store.
• Brown Sugar: One-quarter cup of packed brown sugar.  Brown sugar brings sweetness and helps with caramelization.  The molasses in brown sugar adds extra flavor.
• Water: One-quarter cup of water.  Water helps to dissolve the sugar and create the glaze consistency.
• Rice Vinegar: Two tablespoons of rice vinegar.  Rice vinegar adds a touch of tanginess that balances the sweetness and savoriness.  It brightens up the glaze.
• Garlic: Two cloves of minced garlic.  More garlic!  Because, again, garlic is amazing.  It adds a pungent, aromatic note to the glaze.
• Ginger: One teaspoon of grated ginger.  Fresh ginger is best.  It adds a warm, spicy, and slightly sweet note that complements the patis and garlic.
• Red Pepper Flakes (Optional): Half a teaspoon of red pepper flakes if you like a little heat.  Adjust to your taste, or skip them if you are spice-averse.
• Butter: One tablespoon of butter.  Butter adds richness, shine, and a velvety texture to the glaze.  It makes it extra luxurious.
• Sesame Oil: One tablespoon of sesame oil.  Toasted sesame oil is key here.  It adds a nutty, aromatic flavor that enhances the Asian-inspired profile of the dish.
• Green Onions and Sesame Seeds (for garnish):  One tablespoon of chopped green onions and sesame seeds for garnish.  These add a pop of color, freshness, and visual appeal.  Plus, sesame seeds add a little extra nutty flavor.

For accurate and consistent results in this recipe, especially when measuring dry components for the crispy coating, it’s helpful to review best practices for how to measure dry ingredients in your kitchen.

Step-by-Step Guide To Patis Chicken Wing Perfection

Okay, let’s get cooking.  It’s easier than you think.

Getting Ready for Wing Greatness

1. Prep Your Wings:  First things first, get those wings ready.  Separate them into drumettes and wingettes if they are not already.  Pat them super dry with paper towels.  Seriously, the drier the better for crispy skin.  Set them aside.

Making the Crispy Coating – The Crunch Factor

2. Mix the Dry Coating: In a big bowl, whisk together that flour, cornstarch, salt, pepper, garlic powder, and paprika.  Make sure it’s all mixed up real good so the seasonings are evenly distributed.
3. Coat the Wings:  Throw your chicken wings into the flour mixture.  Toss them around until each wing is completely coated.  Really get in there and make sure they are covered.  This coating is what’s going to give us that amazing crisp.

Frying Time – Crispy Skin, Here We Come!

4. Heat the Oil:  Pour vegetable oil into a large skillet or wok.  You want enough oil to come up about 2-3 inches.  Heat it over medium-high heat.  If you have a thermometer, aim for 350°F (175°C).  If you don’t, you can test it by dropping a little bit of the flour mixture in – it should sizzle gently.
5. Fry in Batches:  Carefully put the chicken wings into the hot oil, working in batches.  Don’t crowd the pan! Overcrowding lowers the oil temperature and you won’t get crispy wings.  Fry in batches to keep the oil hot.
6. Fry to Golden Perfection:  Fry those wings for about 7-9 minutes per batch, flipping them every now and then.  You want them golden brown and cooked all the way through.  The inside temperature should hit 165°F (74°C).  If you are unsure, cut into one to check.
7. Drain the Wings:  Take the fried wings out with tongs and put them on a plate lined with paper towels.  This gets rid of extra oil and keeps them crispy.

Whipping Up That Patis Glaze – Flavor Bomb Alert!

8. Combine Glaze Ingredients:  In a small saucepan, mix together the patis, brown sugar, water, rice vinegar, minced garlic, grated ginger, and red pepper flakes (if you are using them).
9. Simmer and Thicken:  Put the saucepan over medium heat and bring it to a simmer.  Stir it until the brown sugar dissolves completely.
10. Reduce the Glaze:  Turn the heat down to low and let the glaze simmer for about 5-7 minutes.  It should thicken up a bit and get syrupy.  Stir it now and then so it doesn’t stick to the bottom of the pan.
11. Finish with Butter and Sesame Oil:  Take the saucepan off the heat.  Stir in the butter and sesame oil.  This makes the glaze rich, shiny, and adds that amazing sesame aroma.

Glazing Time – Making Them Sticky and Delicious

12. Combine Wings and Glaze:  Put your crispy fried chicken wings in a clean, big bowl.  Pour that warm patis glaze all over them.
13. Toss to Coat:  Gently toss the wings to make sure they are all evenly coated in that glorious glaze.  Every wing needs to be sticky and flavorful.

Serve and Devour!

14. Garnish and Serve:  Sprinkle those glazed wings with chopped green onions and sesame seeds if you want to be fancy.
15. Eat Immediately:  Serve them right away while they are hot and crispy.  These wings are best enjoyed fresh.  Serve them as an appetizer, or make it a meal with some steamed rice.

Achieving the perfect crisp on these wings relies on mastering deep frying techniques, a fundamental skill that will elevate many of your fried dishes.

Patis Chicken Wings Recipe

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Nutritional Information – Wings with a Side of Knowledge

Let’s be real, these are chicken wings.  They are not health food.  But, knowing what you are eating is always good, right?  Here is a rough estimate per serving (about 3-4 wings):

• Calories: Approximately 450-550 kcal
• Protein: 30-35g
• Fat: 25-35g (mostly from frying and chicken skin)
• Carbohydrates: 20-30g (mostly from the glaze and coating)
• Sodium:  Varies greatly depending on the patis brand, but expect it to be high.  Patis is fish sauce after all!

Important Note: This is just an estimate.  Exact nutrition will depend on your wing size, how much oil they absorb, and specific ingredient brands.  Enjoy in moderation as part of a balanced diet.  Or, you know, just enjoy them because they are delicious.

Ingredient Swaps and Awesome Additions – Make It Your Own!

• Patis Alternatives:  Okay, patis is key, but if you absolutely cannot find it, you could try light soy sauce or even a mix of soy sauce and a tiny bit of anchovy paste (like, a tiny bit!).  It won’t be the same, but it’s a decent sub in a pinch.  Really try to find patis though!
• Spice it Up:  We used red pepper flakes, but you could use chili garlic sauce in the glaze for more heat and flavor.  Or add a pinch of cayenne pepper to the flour coating.
• Sweetness Adjustment:  If you like it sweeter, add a tablespoon of honey or maple syrup to the glaze along with the brown sugar.  If you want it less sweet, reduce the brown sugar a bit.
• Herbaceous Notes:  Try adding some chopped cilantro or Thai basil as a garnish for extra freshness.
• Dipping Sauce:  While these wings are amazing on their own, a vinegar dipping sauce (like a simple mixture of vinegar, garlic, and chili) is classic with Filipino food and would be great here.

To fully understand and adapt any recipe, including this one, familiarizing yourself with how to read a recipe can significantly improve your cooking confidence and success.

FAQs – Your Patis Wing Questions Answered!

The Final Bite

So there you have it – Patis Glazed Chicken Wings that are crispy, flavorful, and surprisingly simple to make.  

Chef Ryan Yates, with his 20 years of commercial kitchen experience, especially loves how this recipe balances crispy texture with an unforgettable savory-sweet glaze. 

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About the Author

Ryan Yates is a culinary expert with over 20 years of experience in commercial kitchens. As a working executive chef, he has a passion for creating delicious, accessible recipes that bring joy to home cooks everywhere. Ryan believes in the magic of simple ingredients and loves sharing his knowledge to help others find happiness in cooking.