Banana ketchup wings

Banana ketchup wings

This Filipino chicken wing recipe from Budgie Montoya combines deep fried crispy chicken wings with a spiced banana ketchup.
  • Preparation:
  • Cooking:
  • Serves: 4 persons



  1. Step 1

    Make the banana ketchup by heating the oil in a medium non-stick pan on medium heat. Add the shallots and cook until translucent
  2. Step 2

    Add the ginger, garlic, turmeric and allspice to the pan. Cook until the spices start to release their aroma
  3. Step 3

    Add the tomato paste and cook out for a minute, stirring well. Add the vinegar, soy sauce, sugar, chilli and banana. Simmer on low heat for 10-15 minutes, stirring often until it starts to thicken
  4. Step 4

    Add the water, taste and add seasoning to your liking. Take off the heat. Place mixture into blender and blitz till you get a smooth texture. Set aside 
  5. Step 5

    Joint the chicken wings (discard the wing tips or use for stock)
  6. Step 6

    Combine the vinegar, soy sauce, garlic and ginger in a bowl. Place the jointed wings in the bowl and marinate for at least 4 hrs or overnight
  7. Step 7

    Pour the vegetable oil into a deep fat fryer or high sided saucepan (make sure it is no more than half full) and heat to a temperature of 160C. In a bowl, combine the flour, potato starch and some salt and pepper and whisk until well combined
  8. Step 8

    Strain the wings, removing all the excess marinade. Add the wings to the flour mix and coat them well, ensuring you press the flour into the chicken. Fry the wings a few at a time for 6 minutes, then remove and place on a tray with a rack
  9. Step 9

    Increase the oil temperature to 180c and fry the wings for a second time for 4 minutes, then place on a rack to drain excess oil
  10. Step 10

    Place the wings in a large mixing bowl, add the banana ketchup and toss until all the wings are well coated, then sprinkle chopped coriander and sliced red chilli to garnish