The Best Fried Chicken Wings You'll Ever Make! You will cook it again & again
The Best Fried Chicken Wings You'll Ever Make! You will cook it again & again!!!🔥😲 is a medium Filipino recipe that serves 4. 500 calories per serving. Recipe by Kusina ni Lola on YouTube.
Prep: 1 hr 15 min | Cook: 10 min | Total: 1 hr 40 min
Cost: $23.27 total, $5.82 per serving
Ingredients
- 2 lbs Chicken Wings (Fresh, skin on; make shallow cuts on both sides and pat dry)
- 0.75 tsp Salt (Kosher or table salt)
- 1 tsp Garlic Powder
- 1 tsp Paprika (Smoked or sweet)
- 0.5 tsp Black Pepper (Ground black or white pepper)
- 1 tsp Onion Powder
- 2 tbsp Soy Sauce (Low‑sodium preferred)
- 1 tbsp Calamansi Extract or Lemon Juice (Provides bright acidity)
- 1 small Egg (Room temperature)
- 3 tbsp Cornstarch (For a light coating)
- 0.33 cup Mayonnaise (Full‑fat)
- 0.25 cup Sour Cream
- 2 cloves Garlic (Minced)
- 1 tbsp Parmesan Cheese (Finely grated)
- 1 tbsp Parsley (Fresh, chopped)
- 1 tbsp White Vinegar
- to taste Salt and Pepper (For the sauce)
Instructions
Prepare the Wings
Using a sharp knife, make shallow cuts on both sides of each wing to help the seasoning penetrate, then pat them completely dry with paper towels.
Time: PT5M
Season and Coat
In a large mixing bowl combine salt, garlic powder, paprika, pepper, onion powder, soy sauce, and calamansi (or lemon) juice. Add the egg and mix well, then sprinkle the cornstarch over the wings and toss until every piece is evenly coated.
Time: PT10M
Marinate
Cover the bowl with plastic wrap and refrigerate for at least 1 hour (up to overnight) to let the flavors meld and the coating set.
Time: PT1H0M
Make the Dipping Sauce
While the wings marinate, combine mayonnaise, sour cream, minced garlic, grated Parmesan, chopped parsley, and white vinegar in a small bowl. Season with salt and pepper to taste and mix until smooth.
Time: PT5M
Preheat the Pan
Place the frying pan over low‑medium heat and let it warm for about 5 minutes. No oil is needed; the wings will render their own fat.
Time: PT5M
Fry the Wings
Arrange the wings in a single layer in the hot pan. Cook for 4‑5 minutes on each side, turning once, until the coating is golden brown and the interior reaches 165°F (74°C).
Time: PT10M
Drain and Rest
Transfer the cooked wings to a plate lined with fresh paper towels to absorb excess grease.
Time: PT2M
Serve
Arrange the wings on a serving platter and place the garlic‑parmesan dipping sauce in a small bowl alongside. Enjoy while hot.
Time: PT1M
Nutrition Facts
- Calories
- 500
- Protein
- 30g
- Carbohydrates
- 10g
- Fat
- 35g
- Fiber
- 0g
Dietary info: High‑Protein, Gluten‑Free (if using gluten‑free soy sauce), Contains Dairy
Allergens: Egg, Dairy, Soy
Ingredient Substitutions
- Instead of Chicken Wings: Chicken Drumettes
- Instead of Salt: Sea Salt
- Instead of Garlic Powder: Fresh minced garlic (1 clove)
- Instead of Paprika: Chili Powder
- Instead of Black Pepper: White Pepper
- Instead of Onion Powder: Finely minced onion
- Instead of Soy Sauce: Tamari
- Instead of Calamansi Extract or Lemon Juice: Lime Juice
- Instead of Egg: Egg white only
- Instead of Cornstarch: Potato starch, All‑purpose flour
- Instead of Mayonnaise: Greek yogurt
- Instead of Sour Cream: Greek yogurt
- Instead of Garlic: Garlic powder (½ tsp)
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Parsley: Cilantro
- Instead of White Vinegar: Apple Cider Vinegar
Equipment Needed
- Knife
- Cutting Board
- Mixing Bowl
- Measuring Spoons
- Measuring Cups
- Whisk or Fork
- Frying Pan (Skillet)
- Tongs
- Serving Plate
Critical Steps — Do Not Skip
- Make shallow cuts on the wings to allow seasoning penetration
- Marinate the wings for at least 1 hour in the refrigerator
- Coat the wings evenly with cornstarch before frying
- Fry over low‑medium heat until golden brown without burning
Chef Tips from the Video
- Add a pinch of sugar to the seasoning mix for a subtle caramelized flavor.
- Use a meat thermometer to verify the internal temperature without cutting the wing.
- For extra crunch, finish the wings under a broiler for 1‑2 minutes after pan‑frying.
Troubleshooting
Wings are soggy instead of crispy.
Make sure the wings are thoroughly dried before coating, use cornstarch rather than flour, and avoid crowding the pan so steam can escape.
Coating falls off during frying.
Let the marinated wings rest for a few minutes after adding cornstarch; this helps the starch adhere. Also, keep the heat moderate.
Sauce is too thick.
Thin it with a teaspoon of water or extra vinegar until the desired consistency is reached.
Storage
Refrigerator: Store leftover wings in an airtight container for up to 3 days.
Freezer: Cool completely, then freeze in a sealed bag for up to 2 months. Reheat in a 350°F oven until hot.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the wings overnight for deeper flavor.
- Prepare the dipping sauce up to 24 hours ahead and keep refrigerated.
- Reheat cooked wings in a preheated oven (350°F) for 5‑7 minutes to restore crispness.
Frequently Asked Questions
What is the cultural significance and history of fried chicken wings in Filipino cuisine?
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.
What are the traditional regional variations of Filipino chicken wing dishes across the Philippines?
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.
How is crispy fried chicken wings traditionally served in Filipino households?
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.
During which Filipino celebrations are fried chicken wings especially popular?
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.
What authentic ingredients give this Filipino chicken wing recipe its distinctive flavor?
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.
What other Filipino dishes pair well with these crispy fried chicken wings?
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.
What are the most common mistakes to avoid when making crispy fried chicken wings?
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.
Why does this recipe use cornstarch instead of all‑purpose flour for the coating?
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.
Can I make the garlic‑parmesan dipping sauce ahead of time and how should I store it?
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.
What texture and appearance should I look for to know the wings are perfectly cooked?
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).
What does the YouTube channel Kusina ni Lola specialize in?
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.
How does the YouTube channel Kusina ni Lola's approach to Filipino cooking differ from other Filipino cooking channels?
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.
Last updated: August 21, 2026
