Tamarind Chicken Wings are easy to make and finger-licking delicious. Seasoned with tamarind and garlic, they’re a mouthwatering appetizer or main dish the whole family will love.
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 freshly ground 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 delectable tamarind wings.
Necessity really is the mother of invention. If you’re looking for a quick appetizer that packs amazing flavor, these wings take less than 30 minutes and a four-ingredient seasoning blend to make yet turn out so finger-licking, lip-smacking delicious!
- Tamarind powder
- Garlic powder
- The recipe calls for chicken wings sliced into flats and drumettes, but you can also use the rub to flavor up thighs, drumsticks, and other chicken cuts.
- After rinsing, drain the chicken well and pat dry with paper towels for the seasonings to adhere well and for the wings to crisp up nicely.
- No need to marinate! Fry the chicken as soon as they’re seasoned with the tamarind mixture.
- For best results, use oil with high-smoke points such as peanut safflower, or canola oil. Use enough oil to cover the wings at least 3/4.
- Heat and maintain the oil at the optimal temperature range of 350 F to 375 F. Deep-fry in batches as needed to keep the temperature from plummeting.
- Use a thermometer to accurately gauge doneness. Insert it in the thickest part of the meat; it should read 165 F.
How to serve
- Enjoy these crispy tamarind chicken wings as an appetizer or main meal. Serve them on their own or with your choice of dipping sauce such as Ranch dressing and sweet and sour sauce.
- Transfer leftovers to an airtight container and refrigerate for up to 3 days.
- To reheat leftovers, arrange in a single layer on a wire rack set over a baking sheet and bake in a 350 F oven for about 10 to 15 minutes or until crisp and completely heated through.
- 2 pound chicken wings
- 2 tablespoons tamarind base powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- canola oil
- Trim tips from chicken wings and cut into flats and drumettes. Wash well, drain well, and pat dry.
- In a pan over medium heat, heat about 2-inch deep of oil.
- In a bowl, combine chicken, tamarind powder, garlic powder, salt, and pepper. Massage on the wings until fully coated.
- Carefully add seasoned chicken wings into the hot oil and cook, turning as needed, until crisp and cook through.
- With a slotted spoon, remove from oil and drain on a wire rack. Serve immediately.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”