Banana ketchup wings

Budgie Montoya's crispy chicken wings are coated in a sweet and tart spiced banana ketchup and garnished with coriander and chilli. Don't forget the napkins! 

First published in 2022




Chicken wings

Banana Ketchup

To serve



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


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


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


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 


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


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


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


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


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


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 

First published in 2022

Since being blown away by a meal he enjoyed at The Fat Duck in 2009, Budgie Montoya has made it his mission to make people as happy as he felt that evening. Now, as one of the chefs at the forefront of London’s ever-evolving Filipino food scene, he’s doing exactly that.

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