Join Tiana Gee as she makes sticky patis chicken wings. These wings are first marinated in a fish sauce, garlic, bay leaf and peppercorn mixture before being fried and tossed in a caramel. But that’s not all. The wings are then paired with a beautifully bright calamansi aioli. If you’re unfamiliar with calamansi, they are a variety of citrus common in the Philippines.
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Tiana Makes Sticky Patis Chicken Wings | From the Home Kitchen | Bon Appétit