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News from Mama Sita

New Spicy Filipino Recipe to Try This Week: Fiery Labuyo Chicken Wings and Jicama Papaya Slaw

4 November 2019|

With the recent chili sauce hype, including the Chili Festival that you might have chanced upon in Makati a few weeks ago, and the insatiable appetite of our followers for anything hot and spicy, we thought of making a special sauce that celebrates our native chili pepper, Labuyo. And no, we’re not talking about Mama Sita’s Labuyo Hot Pepper Sauce (which, if you didn’t know yet, has been around since 2004)!

Labuyo, our local name for bird’s eye chili pepper, although tiny, is a very potent variety, rating 50,000 to 100,000 SHU on the Scoville Scale. In other words, it’s very hot. Scoville rates the various kinds of chili according to their hotness level, in a scientific way. So imagine the spiciness of Labuyo infused in a BBQ marinade that’s just perfect with chicken wings. That’s what Mama Sita’s new Fiery Labuyo BBQ Marinade is all about.

So head out to your nearest grocery and look for this. It’s available in leading supermarkets in the Philippines. We’ve also shipped to several destinations abroad including HongKong, Singapore, USA, Canada, Australia, New Zealand, Italy, UK, Qatar, Oman, Kuwait, and Saudi Arabia. But we’re not quite sure if they’ve reached their destinations. Please help us find out by checking out your favorite Asian and Filipino stores. If you’re lucky to find it available, well then congrats, you can make this recipe more easily:

Fiery Labuyo Chicken Wings


2.2 lbs  (1 kg) Chicken Wings

10 tbsp (150 ml) Mama Sita’s Fiery Labuyo Barbecue Marinade


  1. Marinate 1 kg chicken wings in 150 ml Mama Sita’s Fiery Labuyo Barbecue Marinadefor 3 hours.
  2. Grill and baste with remaining marinade. Cook until done. To Broil: Preheat Turbo broiler. After 10 minutes cooking, baste and flip chicken. Cook for 10 minutes more until done.

We have a bonus recipe for our veggie recipe fans:

Jicama- Papaya Slaw


¾ Cup (50 g) Green papaya, peeled, seeded and julienned

4 ½ Cup (300 g) Singkamas (jicama), peeled and julienned

¼ Cup (100 g) Carrots, peeled and julienned

2 Tbsp (10 g) Toasted peanut or glazed pili nuts, chopped

2 Tbsp (8 g) Wansoy (coriander/ cilantro) sprigs

¼ Cup (60 ml) Mama Sita’s Pinoy Ensalada Vinaigrette


  1. In a bowl, combine chilled vegetables and mix well.
  2. Spray or pour Mama Sita’s Cashew Vinegar orMama Sita’s Pinoy Ensalada  Vinaigretteon the vegetables. Mix well.
  3. Top with wansoysprigs and glazed pilinuts or cashew brittle before serving.

You can eat it on its own as a snack or pair with the hot Labuyo Chicken Wings. We promise you that it’s neither bland nor boring, especially if you make it with Mama Sita’s Cashew Vinegar, or Ensalada Vinaigrette.