Ready to spice up appetizer time? These honey bagoong chicken wings are oven-baked, perfectly seasoned, and coated in a tasty sauce.
Sweet honey and pungent bagoong are a mix of flavors we'd last expect on a pair of chicken wings. I saw these honey bagoong chicken wings the other day, and because of such a weird combination, I just had to try them for myself.
In the original recipe, the wings were done ala Bonchon, breaded, deep-fried, and drizzled with the bagoong sauce. I was, however, not in the mood to tackle sizzling oil splattering on my face and our freshly painted kitchen walls, so I decided to make chicken in the oven instead.
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Ingredient notes
- Chicken wings- cut into flats and drummettes
- Shrimp paste- adds saltiness and umami. You can use commercial or homemade ginisang bagoong.
- Honey- for a touch of sweetness. Brown sugar or maple syrup are suitable substitutes.
- Salt and pepper- enhance flavor and add zing.
Cooking process
I marinated the drumettes in the honey-bagoong mixture for about four hours and baked them in the oven for thirty minutes while occasionally basting with the glaze. Oh, yay, they were unbelievably delicious! The interplay of sweet and salty was like a party in my mouth. These honey bagoong chicken wings are a culinary adventure you shouldn't miss.
Do not skip boiling and reducing the marinade to kill off any bacteria and concentrate flavors.
Pro tip
Drain the chicken well and pat dry to prevent any excess moisture from diluting the marinade.
How to serve and store
- These chicken wings make a great appetizer with your favorite dipping sauce or cold drinks. They're also delicious as a main dish for lunch or dinner. Try them with coconut rice or sinangag and mango and tomato salad for a hearty, flavor-packed meal.
- Transfer leftovers to a container with a tight fitting lid and refrigerate for up to 3 days or freeze for up to months.
- Reheat in the oven at 350 F for 5 to 6 minutes or in the microwave at 1 to 2-minute intervals until completely heated.
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Ingredients
- 3 pounds chicken wings, cut into flats and drummettes
- ½ cup sauteed shrimp paste
- ¼ cup honey
- salt and pepper to taste
Equipment
- baking sheet
Instructions
- Rinse chicken wings in cold water and drain well. Pat dry. Season with salt and pepper.
- In a large bowl, combine bagoong and honey until blended. Add chicken and massage with mixture. Marinate for at least 4 hours for best flavor.
- Preheat oven to 375 F. Line a baking sheet with foil and spray it with non-stick cooking spray.
- Drain chicken from marinade. Reserve marinade.
- In a small sauce pan over medium heat, heat honey-bagoong marinade for about 5 to 10 minutes or until thick and syrupy.
- Arrange chicken in a single layer on prepared baking sheet. Bake in the oven for about 30 to 35 minutes or until chicken is cooked through and skin is caramelized. Halfway through cooking, turn and baste chicken with marinade.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Irish says
Can we substitute the sugar for honey?
Lalaine Manalo says
Yes, you can 🙂
Angel says
I tried this yesterday for my mom and boyfriend, they both liked it! Ang sarap. Thank you, Ms. Lalaine for this recipe and many more. I tried a lot na din of your recipe and laging patok and yummy pag ginagawa ko. Thanks!
Lalaine Manalo says
Hi Angel! I'm glad your mom and boyfriend liked it!
Bernadette Balino says
I'm going to try this for my family, will try to fry pan because I still don't have oven. So excited for this... looks so delicious
Lalaine says
Enjoy!
LaumHark says
What if you dont have an oven? how can you cook this? by grilling?
Lalaine says
Hi Laumhark
Yes, you can grill or pan-fry them. Let me know how they turn out 🙂
eliza says
Just made this today with my mom. It was a huge hit with the entire family! Thank you for such a delicious recipe 🙂
Lalaine says
Yay! Glad the whole family enjoyed them. 🙂
Mia S says
Ooooh I gotta make this! Just the thought of bagoong makes me drool! Quick question, did you sautee the bagoong first or you just use the one straight out of the jar?
Lalaine says
Hi Mia
I used already sauteed shrimp paste I bought from the Asian market, I think the brand it's bottled by Barrio Fiesta. 🙂
anne says
this looks sinfully delicious! will try out soon 😀
had fun making your crispy soy chicken - thanks a lot for that lalaine 😉
Lalaine says
Hello Anne
I am glad you enjoyed the crispy soy chicken and hope you give these wings a try, too. So good 🙂