Photo Credits: instagram.com/emily_p_youtube_channel_


(For the chicken wings)

  • 1 kilo chicken wings
  • 1 tsp. any granulated seasoning
  • 1/4 cup margarine
  • 1/4 cup hot sauce
  • 1/2 cup banana ketchup
  • 1/2 cup cooking oil
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 Tbsp. calamansi juice (for fried chicken marinade)
  • 1 Tbsp. calamansi juice (for the sauce)
  • Cornstarch for coating the chicken

(For the Tartar Sauce)

  • 3/4 cup mayonnaise
  • 2 teaspoons yellow onion, finely minced
  • 2 1/2 teaspoons lemon juice
  • 2 teaspoons sweet pickle relish
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper


(For the chicken wings)

  1. Wash the chicken wings and remove the any tiny feathers and cut the toenail at the tip.
  2. Drain any excess water of the washed chicken then coat them with calamansi juice, salt, granulated seasoning, and pepper.
  3. Marinate for at least 1 hour for best result.
  4. In a deep frying pan, heat some cooking oil, just enough to cover the chicken wings while deep frying.
  5. Coat the chicken wings with cornstarch before frying. You can use a strong plastic bag then shake and coat the chicken with cornstarch.
  6. Deep fry the chicken wings until golden brown.
  7. Drain the excess oil in a strainer or paper towel.
  8. In a saucepan, melt the margarine and add in the hot sauce, calamansi juice and banana ketchup. Mix very well and simmer for a few seconds.
  9. Then add in the fried chicken wings and stir cook until each have been well coated with the sauce.

(For the Tartar Sauce)

  1. Combine mayonnaise and lemon juice in a bowl. Mix well.
  2. Whisk in the sweet pickle relish and onion.
  3. Add salt and pepper and then continue whisking until all the ingredients are well incorporated.
  4. Cover and then chill in the fridge for a couple of hours.

Serve with Buffalo wings! Enjoy!

Credits to: panlasangpinoymeatrecipes.com