Talk about chicken wings in Metro Manila and the first name that comes to mind, more often than not, is Frankie's. The "New York Buffalo Wings" shop spoils diners with 14 different flavors, from the classic buffalo to Nagoya tebasaki. This recipe hacks the most popular one: Salted Egg wings.
- ½ cup salted egg powder
- 3 tbsp dried makrut lime leaves
- ½ tbsp chili powder
- 1 tsp cayenne powder
- 2 red chilies, thinly sliced
- ½ cup cornstarch
- 1 tbsp baking powder
- ½ tbsp salt
- 6 chicken wings, drum attached
- neutral oil, for frying
Make the salted egg coating: Combine salted egg powder, lime leaves, chili powder, and cayenne pepper in the bowl of a food processor. Blitz until lime leaves are in small pieces and ingredients are well combined. Transfer to a large mixing bowl and add sliced chili.
Prepare the chicken: Combine the cornstarch, baking powder, and salt in a large bowl. Whisk until combined. Toss chicken wings in the mixture, making sure each piece is evenly coated. Set aside and let sit for 10 minutes.
Heat oil in a wok, large skillet, or heavy-bottomed pot until temperature reaches 375°F. Prepare a metal rack or heatproof plate lined with paper towels.
Take each chicken wing, shake off excess breading, and carefully drop into the hot oil. Fry chicken wings for 8–12 minutes or until golden brown and cooked through. Remove the wings and let rest on a rack or lined plate until cool enough to handle.
Add 2 tablespoons of hot oil to the salted egg mixture. This helps the coating adhere to the chicken wings.
Add the crispy chicken wings to the mixture and toss with a spoon until coated evenly. Transfer to a plate and serve immediately.