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Kare Kare Chicken Wings

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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Course: Appetizer, Main Course, Snack
Cuisine: American, Asian, Filipino
Keyword: curry, finger food, fried chicken, game day food, peanut sauce, tailgate food, wings
Prep Time: 15 minutes
Cook Time: 30 minutes
Marinade Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 16 wings

Equipment

Ingredients

Chicken Wings Marinade

  • 2 lbs chicken wings about 16 drums and flats
  • 2 tbsp spiced coconut vinegar
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp sugar
  • ¼ cup water
  • 3 small bay leaves or 1 large bay leaf

Kare Kare Wing Sauce

  • 4 cloves garlic minced
  • 1 tbsp honey
  • 2 tbsp sriracha to taste
  • ⅜ cup unsalted creamy peanut butter
  • 1 cup water
  • ½ tsp annatto powder
  • ½ tsp cornstarch
  • 1 tsp kosher salt to taste

Wet Frying Batter

  • ½ cup cake flour
  • ½ tsp baking powder
  • 1 tbsp annatto powder
  • 3 tbsp cornstarch
  • 1 tsp garlic powder
  • ¼ tsp kosher salt
  • ¾ cup water for a thin, crisp texture. Alternatively, use ½ cup water for a thicker, tender texture.

Other Ingredients

  • neutral frying oil vegetable, canola, etc.
  • crushed peanuts for 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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