This salted egg chicken wings recipe is a tasty and easy to cook chicken dish. If you want to enhance the ordinary fried chicken wings, I think coating it with salted egg yolk sauce is a must try. You will surely love the garlicky and buttery taste of the sauce combined with mashed salted egg yolks!
It’s so simple that you only have to combine those three ingredients! If you want to make it a little spicy, just add chili flakes or siling labuyo in the sauce and just toss it with your fried chicken wings and presto! You have this amazing dish!
Salted Egg Chicken Wings: A Taste of Comfort with a Filipino Twist
There’s something about chicken wings that instantly brings people together. Growing up, fried chicken wings were a staple in our household, but one particular variation stands out in my mind: salted egg chicken wings. I remember the first time my Tita Luisa made this dish for a Sunday gathering. She had just come back from Pateros, a town famous for its salted eggs, and shared this recipe that soon became a family favorite. Her salted egg chicken wings had a rich, creamy coating that was garlicky, buttery, and just a little spicy. Every bite was a perfect blend of savory goodness and crunch, and now, I make it myself whenever I want to add a special touch to fried chicken wings.
The Secret to Flavor the Salted Egg Chicken Wings
If you’ve never tried salted egg chicken wings, you’re in for a treat. The secret to this dish’s flavor lies in the salted egg yolk sauce. This sauce has a beautiful, buttery texture and a unique, briny taste that perfectly complements the crispy chicken. Salted egg yolks, with their vibrant color and creamy consistency, are the heart of the sauce. In this recipe, we mash the yolks until they’re smooth and blend them with garlic and butter. The resulting sauce is both rich and satisfying, with just a hint of saltiness that enhances the dish without overwhelming it.
For those who enjoy a bit of heat, adding siling labuyo (Filipino chili) or chili flakes is a fantastic way to elevate the flavors. I learned this spicy twist from my cousin Marco, who loves his food with a fiery kick. He suggests adding just a pinch if you’re new to spice, but if you’re a seasoned heat lover, go ahead and sprinkle generously! The spice balances the richness of the salted egg yolk, making each bite more exciting than the last.
Preparing the Chicken: A Flavorful Marinade
Before frying, it’s essential to marinate the chicken wings for a bit. In this recipe, a simple mixture of salt, pepper, and calamansi juice (or lemon juice) does wonders. The citrus adds a touch of brightness, cutting through the fat and enhancing the chicken’s natural flavors. My Lola Nena always says that a good marinade is the backbone of any chicken dish, and she’s right! Allowing the wings to soak in the seasoning for even a few minutes lets the flavors seep into the meat, resulting in juicier, more flavorful salted egg chicken wings.
The Perfect Crunch: A Light, Crispy Breading
The breading is what gives these salted egg chicken wings their perfect crunch. Combining flour and cornstarch creates a light coating that fries up beautifully, giving the wings a crispy shell that doesn’t overpower the sauce. To make sure every piece is evenly coated, I use a technique my brother taught me: tossing the chicken wings and breading together in a plastic bag. Adding a bit of air to the bag before sealing it and then shaking it well ensures that every nook and cranny of the wings is covered. This method is quick, efficient, and helps avoid any mess!
Another tip for achieving that golden, crunchy texture is to add a touch of paprika and garlic powder to the breading. Paprika adds a subtle smokiness, while the garlic powder brings out an additional layer of flavor, making the chicken wings deliciously aromatic. The result is a wonderfully crispy exterior that holds up well under the salted egg yolk sauce.
Frying the Wings: Achieving a Golden, Crispy Finish
Once the wings are breaded, it’s time to fry. Here, using the right amount of oil is crucial. The oil should be at least an inch deep in the pan to ensure that the wings cook evenly. If the oil is too shallow, the breading may stick to the pan, leaving the wings less crispy. I usually heat the oil over medium-high heat until it’s hot enough to sizzle when a small bit of breading is dropped in.
My Uncle Roy taught me a trick: to avoid overcrowding the pan, fry only five to seven pieces at a time. This keeps the oil temperature steady, allowing the wings to cook to a crisp, golden brown. After frying, place the wings on a plate lined with paper towels. This drains any excess oil, keeping the wings from getting soggy when coated with sauce.
Tossing the Wings in Salted Egg Yolk Sauce
Finally, the wings are ready for their finishing touch. In a separate pan, melt some butter, add minced garlic, and sauté until fragrant. Then, add the mashed salted egg yolks, stirring until they meld with the butter to form a thick, velvety sauce. Once the sauce is bubbling slightly, it’s time to add the wings. Toss them gently, ensuring each piece is coated in the luscious, savory sauce.
This part always reminds me of family gatherings, when everyone would eagerly wait for the wings to be tossed in the salted egg yolk sauce. The aroma of garlic and butter mixed with the salted egg is irresistible. It’s that special, comforting smell that takes me right back to my Tita Luisa’s kitchen.
A Nostalgic Salted Egg Chicken Wings with a Modern Twist
Salted egg chicken wings have quickly become a beloved recipe in our household, bridging generations and adding a modern twist to the classic fried chicken. While it may seem like a restaurant-style dish, it’s surprisingly easy to make at home, even for beginners. With a few key ingredients and some simple techniques, you can enjoy these flavorful wings anytime.
So the next time you’re in the mood for something beyond the usual fried chicken, give salted egg chicken wings a try. Whether you serve them at a family gathering or simply enjoy them on a quiet evening, this dish is sure to bring a taste of Filipino comfort and nostalgia to your table.
How to Cook Salted Egg Chicken Wings
Ingredients
- 1 kilo chicken wings cut into 2 pcs each
- 1 tsp. ground black pepper
- 1 tsp. salt
- 1 Tbsp. calamansi juice or lemon juice
For the breading:
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp. fine salt
- 1 tsp. ground black pepper
- 1 tsp. paprika
- 1 tsp. garlic powder or onion powder
For the salted egg yolk sauce:
- 100 grams butter or margarine
- 7 to 8 pcs salted egg yolks
- 6 cloves minced garlic
- 1 tsp. chili flakes or chopped siling labuyo
Instructions
How to Cook Salted Egg Chicken Wings
- Put chicken in a bowl and season with salt and pepper. Pour calamansi juice or lemon juice and mix until the seasonings are well mixed with the chicken. Set aside.
- Remove egg yolks from salted egg whites and mash the yolk until all the lumps are gone. Set aside.
- To make the breading: combine flour, cornstarch, pepper, salt, paprika and garlic or onion powder. Mix until well combined.
- Get a piece of plastic bag and put some of the breading and 5 to 7 pcs of chicken wings. Let some air in the bag and close it by twisting the opening.
- Shake the bag with the chicken and breading until the chicken is well coated with the breading.
- Heat oil in the pan about and inch deep and fry the chicken until golden brown. When cooked, put in the plate lined with paper towels to drain excess oil.
- To make the salted egg yolk sauce: Melt butter in a pan and saute garlic and chili flakes until slightly brown. Add in the mashed yolk and stir until it is dissolved in the butter.
- Let it simmer for few seconds then add in the fried chicken. Toss well until completely coated with the egg yolk sauce. Serve hot and enjoy!
Video
Notes
Cooking Tips for Salted Egg Chicken Wings:
Achieve Maximum Crispiness
For perfectly crispy chicken wings, make sure to coat them evenly with the flour and cornstarch mixture. Shaking the wings in a sealed plastic bag with the breading ensures full coverage. Fry the wings in hot oil at a consistent temperature to get that golden, crunchy texture.Master the Salted Egg Yolk Sauce
Mash the salted egg yolks until smooth to avoid lumps in your sauce. Saute the garlic in butter until slightly browned to bring out its rich aroma before adding the egg yolk. Stir well and let the sauce simmer for a few seconds before tossing the wings to ensure even coating.Control the Heat for Extra Flavor
If you prefer a spicy kick, add chili flakes or siling labuyo to the sauce while it’s still in the pan. Adjust the amount of chili to suit your spice tolerance, but make sure not to overpower the rich salted egg flavor. A little heat balances the creamy sauce perfectly without being overwhelming.
