Pro Tips
**Chef's Tips & Troubleshooting:**
- Toast the shrimp paste in oil before adding other ingredients — it removes the raw fishy taste.
- Rinse the shrimp paste briefly if it's too salty, then pat dry before cooking.
- Use a good quality bagoong; it's the star of this dish and cheap brands can be overwhelmingly salty.
Cooking Tips
For maximum flavor, season the chicken at least 30 minutes before cooking — ideally overnight in the refrigerator. This allows the marinade to penetrate beyond the surface. Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Ingredient Substitutions
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Honey Bagoong Chicken Wings
Ready to spice up appetizer time? These honey bagoong chicken wings are oven-baked, perfectly seasoned, and coated in a tasty sauce.
Instructions
- Rinse chicken wings in cold water and Drain it well. Pat them dry. Season it with salt and pepper.
- In a big bowl, combine bagoong and honey until blended. Add chicken and massage with mixture. Marinate for at least 4 hours for best flavor.
- Get your oven preheating to 375°F. Line a baking sheet with foil and spray it with non-stick cooking spray.
- Drain chicken from marinade. Reserve marinade.
- In a small sauce pan on medium heat, heat honey-bagoong marinade for about 5 to 10 minutes or until thick and syrupy.
- Arrange chicken in a single layer on prepared baking sheet. Bake in the oven for about 30 to 35 minutes or until chicken is cooked through and skin is caramelized. Halfway through cooking, turn and baste chicken with marinade.
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Pro Tips & Troubleshooting
- Toast the shrimp paste in oil before adding other ingredients — it removes the raw fishy taste.
- Rinse the shrimp paste briefly if it's too salty, then pat dry before cooking.
- Use a good quality bagoong; it's the star of this dish and cheap brands can be overwhelmingly salty.
Cooking Tips
Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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