Sticky Patis Chicken Wings with Calamansi Aioli
Ingredients: chicken wings, fish sauce, water, garlic, bay leaves · 55 min cook time · 650kcal · ₩35,600
Ingredients
1kg chicken wings, 200ml fish sauce, 200ml water, 10cloves garlic, 2leaves bay leaves, 1tbsp peppercorns, 30ml soy sauce, 200g sugar, 1bunch cilantro, 500ml neutral oil, 1piece egg yolk, 5pieces calamansi, 1pinch salt, 1piece ginger, 1piece yellow chili, 100g tempura mix, 100g cornstarch, 100g rice flour, 30ml rice wine vinegar
Instructions
1. Make the marinade by mixing fish sauce, water, peppercorns, bay leaves, soy sauce, and sliced garlic in a bowl.
2. Add sugar to the marinade and mix well, then pour over the chicken wings. Marinate in the fridge for about eight hours.
3. Blend cilantro and neutral oil together in a blender.
4. Heat the cilantro-infused oil in a pan until it separates and strain it through a coffee filter to get clear green-flavored oil.
5. Whisk an egg yolk with slowly drizzled cilantro oil to create an emulsified aioli.
6. Finish the aioli by adding calamansi juice, grated garlic, salt, and calamansi zest, then chill in the fridge.
7. Prepare the glaze by mixing sugar, fish sauce, water, grated garlic, grated ginger, and sliced yellow chili in a pot and heat it up.
8. Blend tempura mix, cornstarch, and rice flour to create the dredge. Coat the drained chicken wings thoroughly.
9. Fry the coated chicken wings in 350-degree oil for 8 to 10 minutes until golden and crispy.
10. Add rice wine vinegar to the glaze. Toss the fried wings in the reduced glaze caramel, then finish with fresh calamansi juice.
11. Plate the sticky wings over a smear of calamansi aioli, garnish with cilantro and chili flakes, and serve.
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