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Debone the chicken wings.
In a bowl, marinate chicken wings in rice wine, garlic powder, and onion powder. Season with salt and pepper. Set aside for 20-30 minutes.
In a pan sauté ampalaya and garlic in oil for a few minutes. Crack an egg into the pan and scramble. Season with salt and pepper. Mix in rice and toss until everything is evenly distributed throughout. Let cool.
Stuff the rice into the marinated chicken wings until full. Seal shut with a toothpick or wooden skewer.
Coat the stuffed wings in seasoned flour and deep fry over medium heat for a few minutes.
In a large pan, mix together the honey, corn syrup, fish sauce, calamansi juice, and chili powder until well incorporated. Take out from the heat.
Quickly double fry the wings on high heat until crispy and toss into the glaze. Garnish with wansoy and fresh chopped red chilies.
Mix bagoong, mayonnaise, and vinegar together. Serve the chicken with the bagoong mayonnaise dip.
Ingredients
Directions
Debone the chicken wings.
In a bowl, marinate chicken wings in rice wine, garlic powder, and onion powder. Season with salt and pepper. Set aside for 20-30 minutes.
In a pan sauté ampalaya and garlic in oil for a few minutes. Crack an egg into the pan and scramble. Season with salt and pepper. Mix in rice and toss until everything is evenly distributed throughout. Let cool.
Stuff the rice into the marinated chicken wings until full. Seal shut with a toothpick or wooden skewer.
Coat the stuffed wings in seasoned flour and deep fry over medium heat for a few minutes.
In a large pan, mix together the honey, corn syrup, fish sauce, calamansi juice, and chili powder until well incorporated. Take out from the heat.
Quickly double fry the wings on high heat until crispy and toss into the glaze. Garnish with wansoy and fresh chopped red chilies.
Mix bagoong, mayonnaise, and vinegar together. Serve the chicken with the bagoong mayonnaise dip.
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