What happens when you combine a savory, nutty Filipino sauce with crisp, tender chicken wings — one absurdly addictive recipe!
Kare-kare Chicken Wings are fried chicken wings tossed in a Filipino kare-kare sauce. This dish is served with crushed peanuts and extra peanut sauce. Serve kare-kare chicken wings with your favorite beer!
Fried to crisp perfection and tossed in a savory peanut sauce, these Kare-Kare chicken wings are a delicious and modern adaptation of the traditional Filipino stew.
Don’t underestimate how many wings to make, as these flavorful wings will disappear quickly!
In this post we’ll teach you how to easily prepare and cook these wings at home! Thanks for reading!
Kare-kare chicken wings are a Filipino twist on fried chicken wings that incorporates the distinct flavors of kare-kare, a type of Filipino stew made of peanuts, annatto, fish sauce, meat, and vegetables.
The dish features specially marinated and seasoned chicken wings that are fried to a crisp then tossed in a rich and savory peanut sauce, accompanied with extra peanut sauce for dipping.
This unique fusion dish combines the familiar taste of chicken wings with the flavorful and nutty notes of kare-kare, creating an amazing experience to enjoy during a tailgate or game day.
The Unique Taste of Kare-Kare Chicken Wings
Kare-kare fried chicken wings offer a combination of familiar and bold flavors.
The taste appeals to the tastebuds of chicken wing lovers and Filipino food lovers! And if you like both, this recipe is calling your name!
Not only that, our recipe is a mixed dish that resonates with the flavors and memories of our Filipino-American heritage.
We updated our original recipe this year and the essence of kare-kare shines through each element of the dish!
We start the dish by marinating the chicken wings in a mixture of soy sauce, fish sauce, and bay leaf. This tenderizes the meat and infuses it with Filipino flavors.
The crisp exterior of the chicken wings are made with a frying batter that incorporates Filipino seasonings like garlic powder and annatto powder. This adds a touch of earthiness and a vibrant orange color to the wings.
To achieve the signature kare-kare taste even further, we serve the Kare-Kare chicken wings with a rich and savory peanut sauce. The peanut sauce is made with peanut butter, garlic, hot sauce, and annatto.
This combination creates a taste profile that is savory, nutty, salty, and decadent. The meat is crisped on the outside, and juicy and tender inside.
How to Change the Texture of Kare-Kare Chicken Wings
Do you like thin, crispy wings or do you prefer a thicker, crunchier texture?
With our recipe, you can choose your preferred texture for the Kare-Kare chicken wings with one simple adjustment. This is simply by adjusting the amount of water in the wet frying batter.
If you prefer thin and crispy batter on the wings, use 3/4 cup water to make the wet batter. This thins out the wet batter so that when you dip a chicken wing into it, you get a thin and delicate coating that crisps up beautifully when fried.
This is perfect if you enjoy a lighter texture and more meat in every bite.
If you would like a thicker, crunchier texture on the wings, use 1/2 cup water to make the wet batter. This is just enough water to create a thicker consistency in the batter, resulting in a heavier and crunchier coating on the Kare-Kare chicken wings.
This is perfect if you prefer a more substantial and indulgent texture with each bite.
Serving Suggestions for Kare Kare Chicken Wings
Kare-kare chicken wings can be served on their own with a side of peanut sauce for dipping.
For a satisfying meal, pair the wings with steamed white rice and garlic green beans – classic complements to kare-kare stew. You can enjoy it kamayan style, following the Filipino tradition of eating with your hands.
Sweet, savory, and beautifully charred, this chicken recipe is a sensational dish that always pleases! Find joy in grilling outside and don't forget to invite your friends and family too!
A modern version of the famous Filipino dish, this sisig replaces deep frying with air frying for a crunchier, less oily experience. Accompany this with a beer and you get a drool-worthy meal!
In a mixing bowl, combine chicken wings and marinade ingredients. Toss and massage well.
Cover and refrigerate for at least 1 hour to overnight.
Make Kare Kare Wing Sauce
In a saucepan over medium heat, saute garlic in some cooking oil until aromatic.
Add honey, srirarcha, peanut butter, and water. Stir and cook over a low simmer until the sauce is smooth and uniform. Do not boil.
In a mixing bowl, whisk together annatto powder, cornstarch, and a few tbsp of water. Add this mixture to the pan and stir until the sauce thickens.
Season with salt to taste. Turn off the heat and set aside.
Make Wet Frying Batter
In a mixing bowl, combine all the dry ingredients for the wet batter.
Add water to your desired thickness.
Fry the Chicken Wings
Pre-heat your frying pan with neutral frying oil to 300℉. Set a cooling rack on top of a baking sheet and place it nearby.
Drain the marinated chicken so there is no excess marinade. Pour the batter over the chicken. Toss and stir to evenly coat the chicken.
For each wing, wipe off any excess batter by brushing it against the lip of the bowl, and gently lay into the frying oil without splattering.
Fry the chicken wings for about 6 minutes or until the internal temp reaches 165℉. Fry them in batches so as not to overcrowd the pan.
Let the chicken cool and drain on the rack for a few minutes, while you increase the heat to 350℉.
Working in batches again, fry the wings for 2 minutes until crisp and golden brown.
Let the wings cool on the rack for 5 minutes.
How to Serve
In a large mixing bowl, add a batch of chicken wings and generous spoonfuls of sauce. Toss until the sauce is evenly coated on each wing.
Garnish with crushed peanuts and a side of extra peanut sauce.
How to Store and Reheat Kare-Kare Chicken Wings
If you plan to serve the wings for later, we recommend you store the wings and sauce separately.
When it is time to serve, you can air fry or bake the wings to reheat them. Cover and microwave the sauce to reheat. Then toss the reheated wings and sauce together, and serve immediately.
For any leftover wings that are already coated in sauce, keep refrigerated in an airtight container for up to 2 days. Reheat in an air fryer (recommended for crispness), microwave, or oven.
If you made the wings using the thick batter, please note that these will lose their crispness the fastest and is more difficult to gain it back through reheating. In terms of texture, it is best to eat them within 24 hours.
Final Thoughts
A saucy, tender, glorious chicken wing recipe for all the peanut-lovers out there. Dig in to these Filipino-style chicken wings!
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¾cupwaterfor a thin, crisp texture. Alternatively, use ½ cup water for a thicker, tender texture.
Other Ingredients
neutral frying oilvegetable, canola, etc.
crushed peanutsfor garnish
Instructions
Marinate the Wings
In a mixing bowl, combine chicken wings and marinade ingredients. Toss and massage well.
Cover and refrigerate for at least 1 hour to overnight.
Make Kare Kare Wing Sauce
In a saucepan over medium heat, saute garlic in some cooking oil until aromatic.
Add honey, srirarcha, peanut butter, and water. Stir and cook over a low simmer until the sauce is smooth and uniform. Do not boil.
In a mixing bowl, whisk together annatto powder, cornstarch, and a few tbsp of water. Add this mixture to the pan and stir until the sauce thickens.
Season with salt to taste. Turn off the heat and set aside.
Make Wet Frying Batter
In a mixing bowl, combine all the dry ingredients for the wet batter.
Add water to your desired thickness.
Fry the Chicken Wings
Pre-heat your frying pan with neutral frying oil to 300℉. Set a cooling rack on top of a baking sheet and place it nearby.
Drain the marinated chicken so there is no excess marinade. Pour the batter over the chicken. Toss and stir to evenly coat the chicken.
For each wing, wipe off any excess batter by brushing it against the lip of the bowl, and gently lay into the frying oil without splattering.
Fry the chicken wings for about 6 minutes or until the internal temp reaches 165℉. Fry them in batches so as not to overcrowd the pan.
Let the chicken cool and drain on the rack for a few minutes, while you increase the heat to 350℉.
Working in batches again, fry the wings for 2 minutes until crisp and golden brown.
Let the wings cool on the rack for 5 minutes.
How to Serve
In a large mixing bowl, add a batch of chicken wings and generous spoonfuls of sauce. Toss until the sauce is evenly coated on each wing.
Garnish with crushed peanuts and a side of extra peanut sauce.
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Noelle Noriesta, a Filipino-American home cook, is the principal creator of Fork and Spoon. Her recipes have a modern and playful approach inspired by her food experiences growing up in the Bay Area and now in Los Angeles. --Read more about me
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