Bagoong Honey Glazed Buffalo Wings Recipe

Bagoong Honey Glazed Buffalo Wings

For a Filipino twist to a popular western meal, why not add some of our Barrio Fiesta Bagoong Spicy to your buffalo wings? The bagoong used in the rub and the honey glaze gives it an added sweet, spicy, and savory kick you and your family will love.

Making these buffalo wings is simple and can be divided into two parts: making the bagoong-honey glaze and then marinating, coating, and frying the chicken wings. This is a no-bake recipe, so all you’ll need is a stovetop. This recipe makes five servings, perfect for sharing with your family and friends!

Prep Time: 30 Minutes
Cook Time: 30 Minutes
Servings: 5

Bagoong Honey Glazed Buffalo Wings Recipe


You can buy Barrio Fiesta Bagoong and the rest of these ingredients in your local supermarket. You can use whichever type of honey, hot sauce, and paprika (regular or smoked) is available. For the bagoong-honey glaze, we recommend using unsalted butter so that you can control how salty you want your glaze to be.

For the Bagoong-Honey Glaze

2 tablespoons Barrio Fiesta Bagoong Sweet & Spicy
1 tablespoon honey
1 tablespoon hot sauce
1 tablespoon warm water
½ cup butter, chilled and diced
Salt and pepper, to taste

For the Chicken Breading

½ kilo chicken wings
1 teaspoon Barrio Fiesta Bagoong Regular
1 teaspoon paprika
1 teaspoon ground cayenne pepper
2 tablespoons calamansi juice
½ cup all-purpose flour
1 cup cornstarch
Oil for deep frying

Spices for cooking


For the Bagoong-Honey Glaze

  1. Mix Barrio Fiesta Bagoong Sweet & Spicy, honey, hot sauce, and water. You can use a blender, food processor, or a bowl and whisk. For a smoother glaze texture, we recommend using a blender or food processor.
  2. Gradually add the butter until everything is well-incorporated. Season with salt and pepper to taste. Set aside.

For the Chicken Wings

  1. In a large mixing bowl, combine Barrio Fiesta Bagoong Regular and calamansi juice. Place the chicken in the bowl and toss until the chicken is covered in the mixture. Cover and leave for 20 minutes to marinate.
  2. In another bowl, combine paprika, cayenne, flour, and cornstarch. Place the chicken in this mixture and coat.
  3. Deep fry your chicken until coated brown. After frying, transfer to a wire rack to get rid of any excess oil.
  4. Place the bagoong-honey glaze in a bowl and toss the chicken in it until well-coated with glaze. Serve hot.
Barrio Fiesta Bagoong Shrimp Paste

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