I thawed out a tray of chicken wings this afternoon planning to prepare them Filipino-style with a marinade of lemon juice, minced garlic and pepper but when I opened the fridge, I couldn’t find the two pieces of lemon I thought we had. When asked, G admitted to using them to spruce up his iced tea. No problem. Vinegar would do. But when I opened the pantry, I couldn’t find the 1/4 bottle of white vinegar I thought we had. When asked, G admitted to using it with water to mop the kitchen floor. Now there’s a problem. I stood in front of the pantry for a long while and rummaged through the spices and supplies, unwilling to give up on images of crisp-fried chicken wings in my head. Viola! I found packages of tamarind base powder I keep for sinigang soups and thus borne these tangy, garlicky chicken. Necessity really is the mother of invention.
- 1 pound chicken wings
- 2 tablespoons tamarind base powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- oil for deep-frying
- Trim tips from chicken wings and cut in sections. Wash well and pat dry.
- In a bowl, combine chicken, tamarind powder, garlic powder, salt and pepper, massaging chicken with marinade mixture.
- In a pan over medium heat, heat about 2-inch deep of oil. Add chicken wings in batches and fry for about 6 to 8 minutes each side or until golden and cooked through. Remove from pan and drain on paper towels. Serve hot.