Chicken wings inasal are the Filipino answer to grilled wings: juicy, charred, and boldly flavored with a tangy marinade of calamansi (or lemon), vinegar, and annatto oil. This recipe delivers that iconic red-orange gloss and smoky, savory-sweet taste right from your home grill or oven. It works because the marinade both tenderizes and flavors the wings, while basting with annatto oil builds a beautiful, caramelized crust.
Ingredients
- 2 lbs (900 g) chicken wings, separated into drumettes and flats
- 1/2 cup (120 ml) calamansi juice (or 1/4 cup lemon juice + 1/4 cup lime juice)
- 1/4 cup (60 ml) soy sauce
- 1/4 cup (60 ml) cane vinegar (or white vinegar)
- 1 head garlic, minced (about 2 tablespoons)
- 2 tablespoons (25 g) brown sugar
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/4 cup (60 ml) annatto oil (see Tips for substitute)
- 1/4 cup (60 ml) butter or margarine, melted (for basting)
Instructions
- In a large bowl, whisk together calamansi juice, soy sauce, vinegar, garlic, brown sugar, pepper, and salt until the sugar dissolves.
- Add the chicken wings and toss to coat evenly. Cover and refrigerate for at least 3 hours, or up to 8 hours for deeper flavor.
- While the wings marinate, make the basting sauce: in a small bowl, stir together the annatto oil and melted butter. Set aside.
- Preheat a grill to medium-high heat (about 375°F / 190°C). If using an oven, preheat to 425°F (220°C) and line a baking sheet with foil.
- Remove wings from the marinade, letting excess drip off. Discard the leftover marinade.
- Grill the wings over direct heat for 12–15 minutes, turning every 3–4 minutes, and basting with the annatto-butter mixture each time you turn. If using the oven, place wings on the prepared sheet and bake for 20 minutes, then broil for 2–3 minutes per side, basting after each side.
- Cook until the internal temperature reaches 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum for poultry). The skin should be charred in spots and glossy.
- Rest the wings for 3 minutes before serving. Serve hot with extra calamansi on the side.
Tips
- Annatto oil substitute: If you can’t find annatto oil, heat 1/4 cup (60 ml) neutral oil with 1 tablespoon annatto seeds over low heat for 5 minutes, then strain. Or simply use regular oil mixed with 1/2 teaspoon paprika for color.
- Don’t skip the rest: Letting the wings rest after grilling allows the juices to redistribute, keeping them moist. The 3-minute rest is part of the cooking time.
- Marinating time: The 3-hour minimum is essential for flavor. If you’re short on time, use 2 hours, but know the flavor will be less developed.
- Common mistake: Don’t baste with the marinade itself—it contains raw chicken juices and can cause cross-contamination. Use the separate annatto-butter mixture.
Serving Suggestions
Serve these wings as a main dish with garlic rice and a side of pickled papaya (atchara) or a simple cucumber salad. They also work great as an appetizer for a party, paired with a cold beer or calamansi iced tea. For a full Filipino meal, add a bowl of sinigang or a fresh vegetable lumpia.
Variations
- Oven-Baked: Follow the oven instructions above for a no-grill version. The wings will be slightly less smoky but still delicious.
- Spicy: Add 1–2 chopped bird’s eye chilies (siling labuyo) to the marinade for heat.
- Honey-Glazed: Brush the wings with a mixture of 2 tablespoons honey and 1 tablespoon calamansi juice during the last 2 minutes of grilling for a sweeter finish.
- Air Fryer: Cook at 400°F (200°C) for 20–25 minutes, flipping halfway, and basting with the annatto-butter mixture each time you flip.
Storage and Reheating
Refrigerate leftover wings in an airtight container within 2 hours of cooking. They will keep for 3–4 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 10–12 minutes, or until heated through to 165°F (74°C). You can also reheat in an air fryer at 375°F (190°C) for 5–7 minutes. Avoid microwaving, as it makes the skin soggy.
Frequently Asked Questions
Can I use chicken thighs or drumsticks instead of wings? Yes, the marinade works well with any chicken parts. Adjust cooking time: bone-in thighs and drumsticks need about 20–25 minutes on the grill, and always check for 165°F (74°C).
What is annatto oil and where can I buy it? Annatto oil is a red-orange oil infused with annatto seeds (atsuete). It’s available in Filipino or Latin grocery stores, or online. If you can’t find it, make your own as described in Tips.
Can I skip the vinegar? Vinegar is a key flavor in inasal—it provides tang and helps tenderize. You can use rice vinegar or apple cider vinegar as substitutes, but don’t omit it entirely or the dish will taste flat.
Why is my skin not crispy? Make sure your grill or oven is hot enough, and don’t overcrowd the pan. Also, pat the wings dry with paper towels before marinating to remove excess moisture.
Can I freeze the marinated wings? Yes, place the wings and marinade in a freezer-safe bag and freeze for up to 3 months. Thaw in the refrigerator overnight before grilling.
Is this recipe authentic? This is a home-style adaptation of the classic Bacolod inasal. Traditional versions use a whole chicken and a basting oil made with annatto and calamansi, but wings are a popular modern twist.
Related
- Oven Rack Air Frying: How to Use It Right
- Lobster Roll Fort Lauderdale: Easy Recipe
- Garlic Naan Recipe: Soft, Fluffy & Easy
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).