Can I bake these wings instead of frying?

You could bake them, but they won't be as crispy. For baking, try 400°F (200°C) for about 30-40 minutes, flipping halfway. For best crispiness, frying is the way to go.

Can I make these wings ahead of time?

They are best served immediately when they are crispy. If you must make them ahead, the wings will lose some crispness as they sit in the glaze. You can reheat them in an air fryer or oven to try and crisp them up again.

Where do I find patis?

Look for patis (Filipino fish sauce) in the Asian foods section of most well-stocked grocery stores. Asian supermarkets will definitely have it.

Is patis really fishy?

Patis has a strong aroma, yes, but when cooked in the glaze, it mellows out and becomes incredibly savory, not overly fishy. It's what gives these wings their unique flavor.

Can I use chicken thighs instead of wings?

Yes, you can use boneless, skinless chicken thighs cut into bite-sized pieces. Frying time may vary, so make sure they are cooked through.

What do I serve with patis chicken wings?

Steamed rice is classic. A simple vinegar dipping sauce is also great. For sides, try a Filipino salad like Ensaladang Mangga (mango salad) or some pickled vegetables.

Are these wings spicy?

As written, they have a mild heat from the optional red pepper flakes. You can adjust the spice level to your liking by adding more or less red pepper flakes, or by using chili garlic sauce in the glaze.

This Patis Chicken Wings Recipe Is A Pilipino Flavor Bomb!

Name: Patis Glazed Chicken Wings (Crispy & Caramelized)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Philipino
Ingredients: 2 lbs chicken wings, separated into drumettes and wingettes; 1 cup all-purpose flour; 1 tablespoon cornstarch; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon paprika; Vegetable oil, for frying; 1/2 cup patis (Filipino fish sauce); 1/4 cup brown sugar, packed; 1/4 cup water; 2 tablespoons rice vinegar; 2 cloves garlic, minced; 1 teaspoon ginger, grated; 1/2 teaspoon red pepper flakes (optional); 1 tablespoon butter; 1 tablespoon sesame oil; 1 tablespoon chopped green onions, for garnish; Sesame seeds, for garnish (optional)

Description

These Patis Glazed Chicken Wings deliver a delightful combination of crispy fried chicken and a savory-sweet patis glaze. This recipe elevates the classic fried chicken wing with a uniquely Filipino twist, perfect as an appetizer or main course.

Equipment:

Large mixing bowl
Large skillet or wok
Tongs
Paper towels
Measuring cups and spoons
Small saucepan

Ingredients

Units Scale

Chicken Wings:

2 lbs chicken wings, separated into drumettes and wingettes
1 cup all-purpose flour
1 tablespoon cornstarch
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Vegetable oil, for frying

Patis Glaze:

1/2 cup patis (Filipino fish sauce)
1/4 cup brown sugar, packed
1/4 cup water
2 tablespoons rice vinegar
2 cloves garlic, minced
1 teaspoon ginger, grated
1/2 teaspoon red pepper flakes (optional)
1 tablespoon butter
1 tablespoon sesame oil
1 tablespoon chopped green onions, for garnish
Sesame seeds, for garnish (optional)

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Instructions

Get Started:

Prepare the chicken wings. Separate the chicken wings into drumettes and wingettes. Pat them dry with paper towels. This helps the skin crisp up nicely.

Prepare the Chicken Coating:

In a large mixing bowl, combine flour, cornstarch, salt, black pepper, garlic powder, and paprika. Mix well to ensure all ingredients are evenly distributed.
Add the chicken wings to the flour mixture. Toss to coat each piece thoroughly. Make sure every wing is well-covered for maximum crispiness.

Fry the Chicken Wings:

Heat vegetable oil in a large skillet or wok over medium-high heat. The oil should be deep enough for frying, about 2-3 inches. Heat until it reaches 350°F (175°C). Use a thermometer to ensure accurate temperature.
Carefully add the chicken wings in batches to the hot oil. Do not overcrowd the pan; fry in batches to maintain oil temperature.
Fry for about 7-9 minutes per batch, turning occasionally. Cook until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Remove the fried chicken wings with tongs. Place them on a plate lined with paper towels to drain excess oil.

Make the Patis Glaze:

In a small saucepan, combine patis, brown sugar, water, rice vinegar, minced garlic, grated ginger, and red pepper flakes (if using).
Bring the mixture to a simmer over medium heat. Stir until the brown sugar is fully dissolved.
Reduce the heat to low. Let the glaze simmer for about 5-7 minutes, or until it slightly thickens and becomes syrupy. Stir occasionally to prevent sticking.
Remove the saucepan from the heat. Stir in butter and sesame oil. This adds richness and shine to the glaze.

Glaze the Chicken Wings

In a clean large bowl, place the fried chicken wings. Pour the warm patis glaze over the wings.
Toss gently to coat the chicken wings evenly with the glaze. Ensure every wing is nicely coated for maximum flavor.
Garnish the Patis Glazed Chicken Wings with chopped green onions and sesame seeds (if using).
Serve immediately. These wings are best enjoyed hot and crispy. Serve as an appetizer or main course with rice.

Notes

This recipe stands out by combining the crispiness of fried chicken with a caramelized patis glaze. While some recipes feature fried chicken or glazed wings separately, this recipe merges both techniques.
For extra crispy wings, you can double fry them. After the first fry, let the wings rest for a few minutes, then fry them again for another 2-3 minutes at a slightly higher temperature (375°F/190°C).
Adjust the amount of red pepper flakes to your spice preference. Omit for a milder flavor or add more for extra heat.
For a richer glaze, you can add a tablespoon of honey or maple syrup along with the brown sugar.
Serve these wings with a side of steamed rice and a vinegar dipping sauce for a complete Filipino-inspired meal.
Storage: Best served immediately for maximum crispiness. Leftovers can be stored in the refrigerator for up to 2 days, but they will lose some crispness. Reheat in an air fryer or oven to restore some crispiness.

Nutrition

Serving Size: 1 Serving
Calories: 450-550 kcal
Sodium: Varies greatly depending on the patis brand, but expect it to be high. Patis is fish sauce after all!
Fat: 25-35g (mostly from frying and chicken skin)
Carbohydrates: 20-30g (mostly from the glaze and coating)
Protein: 30-35g