Makes about 12 servings
Preparation and cooking time: about 1 hour


Chicken Wings:
12 pieces chicken wings
2 tablespoons cooking rice wine
2 tablespoons garlic powder
2 tablespoons onion powder
Salt, to taste
Ground black pepper, to taste
1 cup flour, seasoned
½ cup cornstarch
1 liter oil, for deep frying

Fried Rice Stuffing:
1 cup ampalaya, salted, pat dry, and minced
¼ cup garlic, minced
2 tablespoons oil
1 piece egg
2 cups rice, cooked
Salt, to taste
Ground black pepper, to taste

¼ cup fish sauce
2 tablespoons chili powder
½ calamansi juice
½ honey
½ cup corn syrup
2-3 pieces fresh red chilies, cut diagonally’
¼ cup wansoy/ cilantro, hand teared for garnish

1 tablespoon cooked bagoong
2 tablespoons mayonnaise
½ tablespoon vinegar


Chicken Wings:
1. Debone the chicken wings.
2. In a bowl, marinate chicken wings in rice wine, garlic powder, and onion powder. Season with salt and pepper. Set aside for 20-30 minutes.

Rice Stuffing:
1. In a pan saute ampalaya and garlic in oil for a few minutes. Crack egg into pan and scramble. Season with salt and pepper. Mix in rice and toss until everything is evenly distributed throughout. Let cool.
2. Stuff the rice into the marinated chicken wings until full. Seal shut with a toothpick or wooden skewer.
3. Coat the stuffed wings in seasoned flour and deep fry over medium heat for a few minutes.

1. In a large pan, mix together the honey, corn syrup, fish sauce, calamansi juice, and chili powder until well incorporated. Take out from heat.
2. Quickly double fry the wings on high heat until crispy and toss into the glaze. Garnish with wansoy and fresh chopped red chilies.

1. Mix bagoong, mayonnaise, and vinegar together. Serve the chicken with the bagoong mayonnaise dip.

Liked this fried chilli-stuffed wings recipe? Check out our Adobo Buffalo Wings recipe as well.

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