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.

Tamarind Chicken Wings
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Servings Author: Lalaine Manalo
Ingredients
1 pound chicken wings1 pound chicken wings
2 tablespoons tamarind base powder2 tablespoons tamarind base powder
1 teaspoon garlic powder1 teaspoon garlic powder
1 teaspoon salt1 teaspoon salt
1/2 teaspoon pepper1/2 teaspoon pepper
oil for deep-fryingoil for deep-frying
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Instructions
Trim tips from chicken wings and cut in sections. Wash well and pat dry.
Trim tips from chicken wings and cut in sections. Wash well and pat dry.
In a bowl, combine chicken, tamarind powder, garlic powder, salt and pepper, massaging chicken with marinade mixture.
In a bowl, combine chicken, tamarind powder, garlic powder, salt and pepper, massaging chicken with marinade mixture.
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.
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.
Notes
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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