How to make Manam’s caramelized patis wings

Think buffalo wings with a hint of saltiness


8 pcs. chicken wings (cut into 2)

1/4 tsp. black ground pepper

1/4 tsp. iodized salt

1 tsp. chicken powder

Cooking oil for deep frying

For the sauce:

3 1/2 tbsp. palm oil

1/4 cup brown sugar

3 1/2 tbsp. fish sauce

1/2 cup honey

2 tsp. garlic, minced

1 tsp. siling labuyo, chopped


  1. Marinate chicken in spices for two hours.
  2. Fry chicken at 180˚ Celsius for four to five minutes or until crispy and golden brown.
  3. Lift the fry basket and shake off oil. Drain excess oil from the chicken wings using a paper towel then set aside.
  4. Heat pan to medium-high heat.
  5. Sauté garlic until it’s aromatic. Add brown sugar.
  6. Turn off the heat.
  7. Add siling labuyo and fish sauce. Mix well.
  8. Pour sauce onto fried chicken wings. To coat them equally, toss the wings in the sauce.
  9. Arrange chicken wings on a plate and drizzle with excess glaze.

This recipe was originally published in Northern Living, March 2017.

TAGS: buffalo wings chicken nolisoliph patis recipe