Tamarind Chicken Wings

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
  1. Trim tips from chicken wings and cut in sections. Wash well and pat dry.
  2. In a bowl, combine chicken, tamarind powder, garlic powder, salt and pepper, massaging chicken with marinade mixture.
  3. 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.
You do not need to marinade the chicken for a long period. You can start frying as immediate as after combining the wings with the tamarind and spice mixture.

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