Ginamos-Marinated Chicken Wings Recipe

Ginamos is a traditional Filipino fermented fish paste from the Visayas, known for its intense, salty, and umami-rich profile. If you cannot find it, you can substitute it with fermented shrimp paste (bagoong alamang) or Thai shrimp paste to achieve a similar fermented depth. However, because Ginamos has a thinner, more liquid consistency than shrimp paste, you may need to add a teaspoon of water to your substitute to ensure the marinade coats the wings evenly.

The secret to a long-lasting crunch is the combination of cornstarch and all-purpose flour used in Step 4. Cornstarch creates a thin, glass-like crispiness that resists moisture, while the flour provides the structure and golden browning. For maximum results, ensure your oil temperature stays between 170–180°C; if the oil is too cool, the batter will absorb excess grease and become heavy rather than light and shattered.

Adding an egg acts as a binding agent that creates a “wet-to-dry” bridge between the slick, marinated chicken and the flour mixture. This technique creates a thicker, craggy batter that clings to the wing during frying, preventing the crust from peeling off in the hot oil. The egg also contributes to a slightly puffed, airy texture in the coating, mimicking the light, professional finish of traditional Asian fried chicken.

This is usually caused by oil that is too hot or a marinade with high sugar content caramelizing prematurely. To fix this, maintain a steady temperature of 170–180°C using a kitchen thermometer and avoid overcrowding the pan, which causes temperature fluctuations. If the exterior is golden but the bone is still pink, lower the heat slightly and extend the frying time to 8 minutes to ensure the heat penetrates the center.

This is usually caused by oil that is too hot or a marinade with high sugar content caramelizing prematurely. To fix this, maintain a steady temperature of 170–180°C using a kitchen thermometer and avoid overcrowding the pan, which causes temperature fluctuations. If the exterior is golden but the bone is still pink, lower the heat slightly and extend the frying time to 8 minutes to ensure the heat penetrates the center.