Tamarind Chicken Wings

5 from 1 vote

Crispy Chicken Wings with Tamarind are a mouthwatering appetizer or main dish the whole family will love. Easy to make and full of flavor!

Prep Time10

Cook Time20

Total Time30

Course: Appetizer

Cuisine: Asian

Servings: Servings

Calories: 356kcal

Trim tips from chicken wings and cut into flats and drumettes. Rinse, 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.

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.
Use oil with high-smoke points, such as peanut safflower or canola oil, for the best results. Use enough oil to cover the wings at least ¾.
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 gauge doneness accurately. Insert it in the thickest part of the meat; it should read 165 F.