Hot and Sour Chicken Wings Recipe (With Sinigang Mix Rub)

Your everyday crispy fried chicken wings get a twist with a sinigang-based rub that brings an unexpected tang into every bite. Once fried to a golden crunch, they’re coated in a glaze of butter, honey, and hot sauce, cutting through the sourness with a sweet edge and a gentle kick. These hot and sour chicken wings break away from the usual and bring a punchier flavor that makes them hard to forget.

20 MINS

Cooking Time
Easy

Difficulty
15 MINS

Prep Time
4 People

Serves

500 grams chicken wings
1 head garlic (crushed)
1 (22-gram) pack Knorr Sinigang sa Sampalok Mix Original
flour (as needed)
2 pieces eggs (beaten)
breadcrumbs (as needed)
1 cup butter (melted)
hot sauce (to taste)
2 tablespoons sesame oil
1¼ cups honey
oil (for deep-frying)
salt (as needed)

Poach the Chicken Time: 8-10 minutes Fill a pot with water. Add salt and garlic. Poach chicken wings until just cooked through and no longer pink at the center. Remove from the liquid and let drain. Pat dry with a paper towel. Tip: Poaching cooks the chicken fully and keeps it juicy inside, so it stays tender even after deep-frying.
Season and Bread Time: 5-7 minutes Rub chicken with Knorr Sinigang sa Sampalok Mix Original. Coat with flour, shaking off any excess. Dip in beaten eggs, then coat evenly in breadcrumbs. Tip: Press the seasoning firmly onto the chicken before dredging in the flour mixture to help the tangy flavor cling better through frying.
Prepare the Hot and Sour Glaze Time: 2-3 minutes Combine melted butter, hot sauce, sesame oil, and honey. Stir until smooth and well blended. Set aside.
Deep-fry the Chicken Time: 5-7 minutes Heat oil in a deep pan or pot. Deep-fry chicken wings in batches until golden brown and crisp. Remove and drain on a rack or paper towel. Tip: Keep oil at a steady medium heat. Overcrowding drops the temperature and leads to a soggy coating.
Coat and Serve Time: 1-2 minutes Toss fried chicken wings in the hot and sour glaze until evenly coated. Serve hot.

Amount per Serving

Nutritional values	Amount per Serving
Energy (kcal)	1926.13 kcal
Protein (g)	44.31 g
Carbohydrates (g)	284.11 g
Sugar (g)	91.47 g
Fat (g)	69.66 g
Fibre (g)	7.12 g

How to Prepare Chicken Wings for Frying

For this crispy chicken wings recipe, start by poaching in salted water with garlic until just cooked through. This step seasons the meat and keeps it juicy even after frying. Pat them dry so the coating adheres properly and crisps up evenly.

How to Toss Chicken Wings Without Losing Crispiness

Let the wings cool slightly after frying before adding the glaze. This keeps the coating crisp while allowing the sauce to cling better. Toss just before serving to avoid soggy wings.

How to Serve These Chicken Wings

Serve these hot and sour chicken wings fresh with a light salad or a simple pasta to balance the flavors. For a more festive spread, turn it into an unli-wings setup with other flavors like Buffalo-style, garlic Parmesan, or classic Korean. Prepare a big batch, keep the sauces coming, and let everyone mix and match.