Ready to elevate your appetizer game? These honey bagoong chicken wings are oven-baked, well-seasoned, and glazed with a flavorful sweet-and-salty sauce.
Sweet honey paired with pungent bagoong (sauteed shrimp paste) may sound unconventional, but the combination delivers an exciting, balanced flavor on chicken wings. I spotted a similar recipe recently and adapted it so the wings are baked instead of deep-fried, saving time and avoiding hot oil splatters while still achieving caramelized, sticky skin.
Ingredient notes
- Chicken wings – cut into flats and drummettes for even cooking.
- Shrimp paste (bagoong) – provides a salty, umami backbone. Use store-bought sauteed bagoong or a homemade version.
- Honey – gives sweetness and helps caramelize the skin. Brown sugar or maple syrup can substitute in a pinch.
- Salt and pepper – to season and balance the flavors.
Cooking process
Marinate the wings in a honey-bagoong blend for several hours (four hours yields good depth of flavor), then bake them until cooked through and caramelized, basting with the reduced marinade during cooking. The result is a lively mix of sweet and savory—sticky, glossy wings with a punchy umami finish.
Important: always boil and reduce the reserved marinade before using it as a glaze to eliminate any raw poultry bacteria and to thicken the sauce so it clings to the wings.
Pro tip
Drain the chicken well and pat dry before marinating to prevent excess moisture from diluting the mixture and to help the skin crisp and caramelize.
How to serve and store
- These wings are excellent as an appetizer alongside cold drinks or as a main with rice. For a hearty meal, serve with coconut rice or garlic fried rice and a simple mango-tomato salad to contrast the savory glaze.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
- Reheat in a 350°F oven for 5–6 minutes to restore crispness, or use short intervals in the microwave until heated through.
More chicken recipes
Sweet Onion Fritters
Lumpiang Prito
Minced Chicken in Lettuce Wraps
Honey Bagoong Chicken Wings
10 mins
30 mins
4 hrs
4 hrs 40 mins
Lalaine Manalo
Appetizer
Ingredients
- 3 pounds chicken wings, cut into flats and drummettes
- ½ cup sauteed shrimp paste (bagoong)
- ¼ cup honey
- salt and pepper to taste
Equipment
- baking sheet
Instructions
- Rinse chicken wings in cold water, drain thoroughly, and pat dry. Season with salt and pepper.
- In a large bowl, combine bagoong and honey until smooth. Add chicken and massage the mixture into the wings. Marinate for at least 4 hours for best flavor.
- Preheat oven to 375°F. Line a baking sheet with foil and spray lightly with nonstick spray.
- Drain the chicken from the marinade and reserve the liquid.
- In a small saucepan over medium heat, simmer the reserved marinade for 5–10 minutes until it becomes thick and syrupy.
- Arrange the wings in a single layer on the prepared baking sheet. Bake 30–35 minutes or until cooked through and skin is caramelized. Halfway through, turn the wings and baste with the reduced marinade.
Nutrition Information
Carbohydrates: 17 g,
Protein: 46 g,
Fat: 30 g