Tamarind Chicken Wings

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 ¼ 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!

Seasoning mix

  • Tamarind powder
  • Garlic powder
  • Salt
  • Pepper.

    Helpful tips

    • 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 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 accurately gauge doneness. Insert it in the thickest part of the meat; it should read 165 F.


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