Fried chicken wings, known as "paksiw na pakpak," are a popular party snack in the Philippines, often served at gatherings, birthdays, and street fairs. They reflect the Filipino love for crunchy, flavorful finger foods that combine local citrus like calamansi with soy‑based marinades.

In Luzon, wings are often marinated with soy sauce, calamansi, and garlic, while in Visayas you’ll find a sweeter glaze using banana ketchup. In Mindanao, spicy versions add siling labuyo (bird’s eye chili) and coconut milk for a richer taste.

They are typically served hot on a platter with a dipping sauce made from mayonnaise, sour cream, garlic, and sometimes a splash of vinegar. The dish is accompanied by cold drinks and often enjoyed as a pulutan (snack) while watching TV or at celebrations.

Fried chicken wings are a staple at birthdays, fiestas, Christmas gatherings, and casual get‑togethers called "barkada" outings. Their bite‑size nature makes them perfect for sharing while socializing.

The key ingredients are soy sauce for umami, calamansi (or lemon) for bright acidity, garlic powder, and a touch of paprika. The cornstarch coating creates a light crisp, while the garlic‑parmesan sauce adds a creamy, tangy contrast.

They pair nicely with classic Filipino sides such as steamed rice, pickled vegetables (atsara), or a fresh cucumber salad. For a full spread, serve alongside lumpia (spring rolls) and a fruit salad for balance.

Common errors include not drying the wings enough, using too much flour or batter which makes the coating soggy, and overcrowding the pan which steams rather than fries the wings. Also, frying at too high a heat can burn the coating before the meat is cooked through.

Cornstarch creates a lighter, crispier crust because it fries at a higher temperature and absorbs less oil than flour. It also helps the seasoning adhere without forming a heavy, doughy layer.

Yes, the sauce can be prepared up to 24 hours in advance. Store it in an airtight container in the refrigerator; give it a quick stir before serving to recombine any settled ingredients.

The coating should be a uniform golden‑brown color with a slight sheen, and the wings should feel crisp to the touch. Internally, the meat should be juicy and the temperature must reach 165°F (74°C).

The YouTube channel Kusina ni Lola specializes in home‑cooked Filipino comfort food, focusing on traditional recipes, family‑style meals, and practical cooking tips for everyday cooks.

Kusina ni Lola emphasizes simple, budget‑friendly ingredients and step‑by‑step explanations that cater to beginner cooks, whereas many other channels showcase more elaborate or restaurant‑style techniques.