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Tamarind Chicken Wings

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Author: Viella

Ingredients

Chicken Wings Seasoning Ingredients

  • 3 lb chicken wings tips removed and split
  • 1/4 cup soy sauce
  • 1 tbsp garlic powder
  • 1 tbsp Mexican oregano

Tamarind Sauce Ingredients

  • 2 cups water
  • 1 cup sugar
  • 2 tbsp tamarind paste
  • 2 tsp reduced salt soy sauce
  • 1 tsp garlic minced
  • 1 tsp ginger minced
  • 1 tsp kosher salt
  • 1/2 tsp red pepper flakes
  • 1 tsp corn starch

Chicken Wings Coating & Frying Ingredients

  • 1 cup flour
  • 1 tbsp kosher salt
  • 1 tbsp garlic powder
  • 2 tsp paprika
  • 1 freshly ground pepper
  • 32 fl oz vegetable oil

To Serve

  • Chives finely chopped

Equipment & Utensils

  • Large bowl with a cover
  • Small saucepan with cover
  • Large skillet

Instructions

Seasoning Chicken Wings Directions

  • Place chicken wings in a large bowl and set side.
  • Whisk soy sauce, garlic powder and oregano and then pour over chicken.
  • Mix thoroughly, cover bowl and place in fridge to marinate for at least 8 hours.

Tamarind Sauce Directions

  • Place water and sugar in a saucepan and place on high heat.
  • Once liquid begins to boil add tamarind paste and lower heat to simmer.
  • Stir until paste has dissolved.
  • Add soy sauce, garlic, ginger, salt and red pepper flakes.
  • Stir until ingredients are combined, then raise the heat to medium.
  • Reduce sauce by one third.
  • Dissolve corn starch in a small bowl and then add to sauce.
  • Stir until sauce thickens, then cover and set aside.

Directions for Coating & Frying

  • Once chicken wings have marinated remove from bowl and discard marinade.
  • Mix flour, salt, garlic and paprika and then place on a plate or flat tray.
  • Take each piece of chicken wing and coat thoroughly with flour mixture and place in container that will allow you to shake of the excess flour.
  • Once all of the chicken wing pieces have been coated, shake off excess flour and set aside.
  • Heat oil in skillet on high, oil should be heated to a consistent 350.
  • Carefully place wing pieces in the skillet and cook until golden brown. You will likely need to fry your wings in two batches.
  • Drain wings on a baking sheet lined with paper towels to absorb excess oil.

To Serve

  • Place wings on a large plate and drizzle tamarind sauce over wings. Reheat sauce if necessary.
  • Finish with finely chopped chives