Salted Egg Chicken Wings - Partnership with Hexa

Daniel
Jun 2, 2022
3 min read

Updated: May 22

If you know me well enuff, you would know how much I missed Filipino cuisine. And salted egg chicken wings is my top 5 Filipino dish that I adore (or craved). Don't get me wrong. But this Filipino style is better than the Singaporean/Malaysian version.

Maybe because it contains more spices? Or maybe because the wings are fried twice? Or I am just being biased. Lol! Don't be surprised that Filipinos use salted eggs in their dishes more than the Chinese.

Hexa Salted Egg Sauce Powder...

If you are a Singaporean, you will know that salted egg exploded everywhere on almost every dish ever since that salted egg lava croissant incident. Sometimes, Singaporeans take their creativity too far (sarcasm). Either way, I am not gonna bash the food culture in Singapore, I just wanna share this underrated Filipino version of salted egg chicken wings. My final question: flat or drum?

Ingredients:

(Serve 4)

Chicken Flats or Drumlets, 500g
Sea Salt, Pinch
White Pepper, Pinch
Granulated Sugar, Pinch
Mushroom Powder, Pinch
Chinese Rice Wine, 2 TBSP
Egg Lightly Beaten, 1
Unbleached All Purpose Flour, 2 Heaped TBSP
Potato Starch, 1 Heaped TBSP
Smoked Paprika, 1/2 TSP
Garlic Powder, 1/2 TSP
Onion Powder, 1/2 TSP
Rapeseed / Peanut / Sunflower / Canola Oil, For Frying
Duck Fat, 50g
Unsalted Butter, 65g
Hexa Salted Egg Sauce Powder, 80g
Chili Flakes, Pinch (Optional)
Parsley Finely Chopped, A Handful

Equipment:

Dutch Oven / Deep Fryer
Large Cast Iron Skillet / Pan

Directions:

Marinate the Chicken
In a large bowl, combine chicken flats, salt, white pepper, sugar, mushroom powder, rice wine, and egg.
Mix well by hand for best results.
Cover with cling film and marinate in the fridge for at least 2 hours.
Prepare the Dredge
In a shallow bowl, mix flour, starch, paprika, garlic powder, onion powder, salt, white pepper, and mushroom powder.
Stir until well combined.
First Fry
Add about 4 inches of oil to a dutch oven and heat over medium.
Test with a wooden chopstick—bubbles should form gently.
Dredge the marinated chicken in the flour mixture until fully coated.
Swirl half of the chicken in the oil briefly before gently lowering it in to prevent sticking.
Fry until lightly golden on both sides.
Remove and drain on a wire cooling rack.
Repeat in batches—do not crowd the pot.
Let the chicken rest for 30 minutes.
Second Fry
Increase heat to medium-high.
Test again—the chopstick should produce rapid bubbles now.
Fry the chicken a second time until deep golden brown.
Drain again on a wire rack.
Make the Salted Egg Sauce
In a skillet over medium heat, melt duck fat and butter.
Add Hexa Salted Egg Sauce Powder and stir to combine.
The sauce may appear to split at first—keep stirring until it emulsifies.
Add chili flakes if desired.
Continue cooking until the sauce darkens slightly.
Finish and Serve
Add the fried chicken to the sauce.
Toss until fully coated.
Remove from heat and transfer to a serving platter.
Garnish with parsley.
Serve immediately.