Name: Calamansi Chicken Wings
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 2 pounds chicken wings, split into flats and drumettes; 1 tablespoon baking powder (for crisping); 1 teaspoon kosher salt (plus more to taste); 1 tablespoon neutral oil (for baking or frying); 1/3 cup calamansi juice (fresh is best, bottled is fine); 3 tablespoons soy sauce; 2 tablespoons brown sugar or honey; 4 cloves garlic, minced; 1 tablespoon grated ginger; 1 teaspoon black pepper; 1 teaspoon fish sauce (optional, for depth); 1/4 cup calamansi juice; 3 tablespoons honey; 1 tablespoon soy sauce; 1 tablespoon butter; 1/2 teaspoon chili flakes (optional); 1 teaspoon cornstarch mixed with 1 teaspoon water (if you want it thicker); sesame seeds; chopped scallions; extra calamansi halves (for serving)

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Calamansi Chicken Wings are my answer to the friend who texts at 3 PM asking what they should bring to game night. They want something easy, crowd friendly, and bright. I always say wings with citrus. These are zesty, sticky, and wildly addictive without being too heavy. If you have a pile of calamansi on the counter, this is the sign to put them to work. If not, bottled juice works too, and the results are still amazing.

Ingredients

These are party wings with a Filipino twist, so we lean hard on citrus and balance it with salt and a little sweetness. Use what you have, but fresh calamansi gives that pop you just cannot fake.

2 pounds chicken wings, split into flats and drumettes
1 tablespoon baking powder for crisping
1 teaspoon kosher salt plus more to taste
1 tablespoon neutral oil for baking or frying

For the marinade

1/3 cup calamansi juice fresh is best, bottled is fine
3 tablespoons soy sauce
2 tablespoons brown sugar or honey
4 cloves garlic, minced
1 tablespoon grated ginger
1 teaspoon black pepper
1 teaspoon fish sauce optional, for depth

For the glaze

1/4 cup calamansi juice
3 tablespoons honey
1 tablespoon soy sauce
1 tablespoon butter
1/2 teaspoon chili flakes optional
1 teaspoon cornstarch mixed with 1 teaspoon water, if you want it thicker

For finishing: sesame seeds, chopped scallions, extra calamansi halves

Marinate wings

If you want juicy, flavorful wings, the marinade does the heavy lifting. It is not fancy. It is just about time and balance.

Flavor tips

Pat the wings dry first, then toss them with salt and baking powder. That helps draw out moisture on the surface so your skin gets crisp. Whisk calamansi juice, soy, sugar or honey, garlic, ginger, pepper, and fish sauce if using. Taste it. You want tangy first, then salty, then sweet. Adjust to your liking. Pour the marinade into a bag or bowl with the wings, press out extra air, and marinate in the fridge for at least 30 minutes. If you can give it 4 to 6 hours, even better. Overnight is fine too.

Make ahead

You can marinate in the morning, then cook at dinner. If you are feeding kids, go heavier on honey and pull back the chili. If they love finger food, you might also like these bite sized Chicken Adobo Nuggets for the same weekend vibe.

Bake or fry

You have two great options. The oven method is simple and less messy. The fry method is extra crisp and nostalgic for anyone who grew up with weekend fried chicken.

Oven or air fryer method

Preheat the oven to 425 F. Line a sheet pan with foil and place a wire rack on top. Remove the wings from the marinade and let extra liquid drip off. Do not toss them away yet. Lightly oil the rack. Arrange wings skin side up without crowding. Bake 20 minutes, flip, and bake 15 to 20 more until the skin is browned and the edges look crinkly.

Air fryer lovers, go for 390 F. Lightly oil the basket, cook for 10 minutes, flip, then cook 8 to 10 minutes more. You want golden and sizzling.

Pan fry method: Heat 1 inch of oil in a deep skillet over medium to medium high. Pat the wings dry, then fry in batches for about 8 to 10 minutes per batch, depending on size. If you want ultra crisp, do a quick second fry for 2 to 3 minutes after resting. Drain on a rack or paper towels.

Made these for a family movie night and my dad could not stop eating them. The calamansi flavor really wakes up your taste buds without being sour. I baked them and they were still super crisp. – R.

For a cozy pairing on cooler nights, serve these wings with a bowl of creamy noodles like Chicken Sopas. It is comfort food meets party snack, and it always disappears fast.

Coat with calamansi glaze

That glossy finish is what makes these wings feel special. The glaze should be vibrant, slightly sticky, and balanced right in that sweet spot of tangy and savory.

Balance the sweet and sour

In a small saucepan, combine calamansi juice, honey, soy sauce, and butter. Bring to a gentle simmer over medium heat. Stir in chili flakes if you like it spicy. Let it bubble for 2 to 3 minutes. If you prefer a thicker glaze, whisk in the cornstarch slurry and cook another minute. Taste. Add a pinch of salt if needed, or a bit more honey if your calamansi are extra sour. Toss the hot wings with the hot glaze in a large bowl until every nook is coated. For a brighter punch, squeeze a bit of fresh calamansi right at the end.

Got extra calamansi? Turn breakfast into a treat with a calamansi yogurt bowl. It is fresh, quick, and uses the same citrus you already have out.

Serve

Now for the best part. You have a tray of shiny wings that taste like a sunny day. Let them sit for 2 to 3 minutes so the glaze settles, then pile them high and add those finishing touches.

Shower with sesame seeds and scallions.
Serve with extra calamansi halves for squeezing.
Offer dips like garlic mayo, spicy vinegar, or sweet chili sauce.
Make it a meal with rice or garlic fried rice. If you love cozy bowls, keep the vibe going with a simple Chicken Arroz Caldo on the side for anyone who wants something warm.

Leftovers reheat best in an air fryer at 350 F for 4 to 5 minutes, or in the oven at 375 F for 8 to 10 minutes. The glaze will loosen up and get glossy again as it heats.

Common Questions

Can I use lemons or limes if I do not have calamansi?
Yes. Use a mix of lemon and lime to get closer to that bright, floral acidity. Start with equal parts, then adjust to taste. It will not be exact, but it will still be delicious.

How long can I marinate the wings?
Up to 24 hours in the fridge. For quick flavor, 30 minutes is fine. Longer time means deeper seasoning, but avoid more than a day to keep the texture right.

Are these very sour?
Not at all. The honey or brown sugar and soy balance the acidity. You taste citrus first, then savory, then a little sweetness.

Can I make them in advance?
Bake or fry the wings ahead and refrigerate. Reheat until crisp, then toss with hot glaze just before serving. This keeps the texture spot on.

What should I serve with Calamansi Chicken Wings for a party?
Rice, crunchy slaw, and a simple soup are great partners. If you want another Filipino crowd pleaser, try the tomato rich comfort of Chicken Afritada on the same table.

Ready to wing it with citrus

Calamansi Chicken Wings are a simple way to bring bright Filipino flavor to a casual hangout. You get crisp skin, juicy bites, and that citrus glaze that makes people lick their fingers and ask for the recipe. If you want to explore another take, I love the ideas in Calamansi Chicken Wings – FeliceMadeThis too, which shows how flexible this flavor combo can be. Whether you bake or fry, the method is reliable and easy to repeat any time you have friends over. Now grab those calamansi and let your kitchen smell like a party.

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