Go Back
Print Recipe

Calamansi Chicken Wings

These zesty, sticky chicken wings are marinated with calamansi juice and balanced with salt and sweetness, making them a perfect crowd-pleaser for any occasion.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Appetizer, Main Course
Cuisine: Filipino, Party Food
Keyword: Calamansi Chicken Wings, Citrus Wings, Easy Recipe, Finger Food, Game Night
Servings: 4 servings
Calories: 350kcal

Ingredients

Main 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

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 for serving

Instructions

Marinate Wings

  • Pat the wings dry, toss with salt and baking powder.
  • Whisk calamansi juice, soy sauce, brown sugar or honey, garlic, ginger, pepper, and fish sauce.
  • Taste and adjust the balance of tangy, salty, and sweet.
  • Pour the marinade over the wings and marinate in the fridge for at least 30 minutes, preferably 4 to 6 hours.

Bake or Fry

  • Preheat the oven to 425°F (220°C) and line a sheet pan with foil.
  • Place a wire rack on top of the sheet pan and lightly oil it.
  • Remove wings from marinade and let excess liquid drip off, then arrange skin side up on the rack.
  • Bake for 20 minutes, flip, and then bake for an additional 15 to 20 minutes until browned and crispy.
  • For air fryer, preheat to 390°F (199°C), lightly oil basket, cook wings for 10 minutes, flip, then cook for another 8 to 10 minutes.
  • For pan frying, heat oil in a deep skillet and fry wings in batches for about 8 to 10 minutes until crisp.

Coat with Calamansi Glaze

  • In a small saucepan, combine calamansi juice, honey, soy sauce, and butter.
  • Simmer over medium heat, adding chili flakes if using.
  • If you prefer a thicker glaze, whisk in cornstarch slurry and cook for an additional minute.
  • Toss cooked wings in the hot glaze until evenly coated.

Serve

  • Let wings sit for 2 to 3 minutes before serving.
  • Top with sesame seeds and scallions, and serve with extra calamansi halves and dips.

Notes

Leftovers reheat best in an air fryer or oven. Pair with rice or finger foods for a complete meal.