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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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Prep Time 15 minutes
Cook Time 30 minutes
Marinade Time 1 hour
Total Time 1 hour 45 minutes
Servings: 16 wings
Course: Appetizer, Main Course, Snack
Cuisine: American, Asian, Filipino
Ingredients Equipment Method Video

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

Equipment

  • Our Place Always Pan
  • mixing bowl(s)
  • cooling rack
  • baking sheet
  • silicon spatula
  • whisk
  • thermometer

Method
 

Marinate the Wings
  1. In a mixing bowl, combine chicken wings and marinade ingredients. Toss and massage well.
  2. Cover and refrigerate for at least 1 hour to overnight.
Make Kare Kare Wing Sauce
  1. In a saucepan over medium heat, saute garlic in some cooking oil until aromatic.
  2. Add honey, srirarcha, peanut butter, and water. Stir and cook over a low simmer until the sauce is smooth and uniform. Do not boil.
  3. 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.
  4. Season with salt to taste. Turn off the heat and set aside.
Make Wet Frying Batter
  1. In a mixing bowl, combine all the dry ingredients for the wet batter.
  2. Add water to your desired thickness.
Fry the Chicken Wings
  1. 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.
  2. Drain the marinated chicken so there is no excess marinade. Pour the batter over the chicken. Toss and stir to evenly coat the chicken.
  3. 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.
  4. 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.
  5. Let the chicken cool and drain on the rack for a few minutes, while you increase the heat to 350℉.
  6. Working in batches again, fry the wings for 2 minutes until crisp and golden brown.
  7. Let the wings cool on the rack for 5 minutes.
How to Serve
  1. 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.
  2. Garnish with crushed peanuts and a side of extra peanut sauce.

Video