Since I tried this Honey Bagoong Chicken Wings recipe from pepper.ph, we couldn't get enough of it! Of course, it's not recommended to have this on a daily basis with all the shrimp paste going around in this recipe, but worth bringing to a party.
I did some variations on the recipe by using Kamayan Bagoong in the marinade and Korean potato powder instead of all purpose flour. I like using potato flour in frying because it gives a crispier texture. The Japanese variety doesn't burn as fast as the Korean one, but I ran out of the Japanese brand at home. What can I say? I like playing with food.
I did some variations on the recipe by using Kamayan Bagoong in the marinade and Korean potato powder instead of all purpose flour. I like using potato flour in frying because it gives a crispier texture. The Japanese variety doesn't burn as fast as the Korean one, but I ran out of the Japanese brand at home. What can I say? I like playing with food.
The recipe is easy to follow:
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Make the marinade, add in the chicken, let sit for at least 30 minutes.
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Coat with potato powder, fry, drain excess oil, and cover in glaze.
Plate and serve!
A suggested trying in on chicken chunks instead of wings next time because it can be quite messy to eat chicken wings. Now that's constructive criticism at home!
