Honey Bagoong Chicken Wings

Sweet honey + funky bagoong = an addictive, flavor-packed Filipino counterpart to Vietnamese fish sauce wings.
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4 servings
45 Mins
Active Time
30 Mins

These honey bagoong wings will make you forget about Buffalo, yangnyeom, or snow cheese.

Weirded out by the combo? Chinese har cheong gai (prawn paste wings) proves that the sweet-fishy pairing works wonders with fried chicken.

So does Vietnamese gà chiên nước mắm (fish sauce wings), also known as Pok Pok wings, named after the Thai restaurant that popularized the dish.

What is Bagoong?
Bagoong is Filipino shrimp or fish paste. The salty, pungent, and umami-rich condiment is made with salted and fermented seafood: tiny shrimps (bagoong alamang), fish (bagoong isda), or a mix of both.

In this recipe, the savory-sweet glaze uses honey to tame bagoong's saltiness. Bright, citrusy calamansi juice rounds everything out. Toss in some double-fried wings and you have an umami bomb that's funky, salty, and sweet all at once.

Finish your fried chicken with crispy garlic and chopped green onions, and serve with steamed rice or pickled vegetables, and an ice-cold beer—obviously.


  • 1 kg chicken wings
  • 1–2 tbsp bagoong
  • salt and pepper


  • ¾ cup all-purpose flour
  • ½ cup cornstarch
  • pinch of salt and pepper
  • 3 large eggs

Honey Bagoong Glaze

  • 1 cup water
  • 6 tbsp calamansi juice
  • 3 tbsp honey
  • 2–3 tbsp bagoong
  • ½ tbsp cornstarch

For Garnish

  • chopped green onions
  • fried garlic

Marinate chicken: Add chicken wings and bagoong to a bowl. Season with a pinch of salt and pepper, then stir until bagoong is evenly distributed. Set aside and let chicken marinate for 45 minutes.


Prepare for frying: Heat oil in a wok or heavy-bottomed pot to 350°F. Meanwhile, combine flour, cornstarch, salt, and pepper in a bowl. In a separate bowl, add and beat eggs.


Fry chicken wings: Working one piece at a time, dredge chicken wings in flour mixture until evenly coated. Dip in beaten eggs, letting any excess drip off, and dredge again in flour. Fry breaded wings in batches until light golden brown and cooked through, about 6–7 minutes. Transfer wings to a metal rack or heatproof plate lined with paper towels. Let rest for at least 15 minutes before double frying.


Double fry wings: Increase oil temperature to 375°F. Once oil is hot, double fry chicken wings until crispy and golden brown, about 3 minutes. Transfer to a metal rack or paper towel-lined plate.

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Make glaze: Combine ingredients in a saucepot over high heat. Cook, stirring frequently, until mixture has reduced and thickened.


Coat wings and serve: Transfer fried wings to a big mixing bowl. Drizzle with honey bagoong glaze and toss until each piece is fully coated. Garnish with chopped green onions and fried garlic, and serve.

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