Sweet honey + funky bagoong = an addictive, flavor-packed Filipino counterpart to Vietnamese fish sauce wings.
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.
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.
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