Ingredients
- FOR THE GLAZE
- 1 tablespoon butter
- 2 garlic cloves, finely minced
- 2 chilie peppers (siling labuyo, bird’s eye thai chilies, finely minced)
- 1/4 teaspoon red pepper flakes
- 1 bay leaf
- 1/4 cup Sukang Iloco (or apple cider vinegar)
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- Freshly ground black pepper
- FOR THE WINGS
- 2 pounds chicken wings (cut into drumettes and flats, wingtips removed)
- Vegetable oil, for frying
How to Make
-
FOR THE GLAZE
-
Step 1: Melt the butter in a small saucepan over medium heat. Add the garlic, chilies, red pepper flakes, and bay leaf and sauté for 1-2 minutes until the garlic just starts to brown.
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Step 2: Add the vinegar, soy sauce, brown sugar, and black pepper and stir to combine. Bring sauce to a boil, then reduce heat to low and simmer for 10-15 minutes, until sauce reduces and thickens a bit.
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FOR THE WINGS
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Step 3: Add vegetable oil to a large skillet to reach depth of 1 inch. Heat over medium-high heat until oil reaches 350-375°. Add wings to skillet. Cook for 8-10 minutes until wings are golden. Transfer wings to paper towels to drain.
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Step 4: When all wings are cooked, place them into a large bowl. Pour the glaze over the chicken wings and toss to coat. Discard the bay leaf. Serve immediately.
We hope you enjoy this recipe!
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