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 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 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.

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.
  

  Cooking 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 3/4.
  • 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.
    

    Ingredients

    • 2 pound chicken wings
    • 2 tablespoons tamarind base powder
    • 1 teaspoon garlic powder
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • canola oil
      

      Instructions

      • Trim tips from chicken wings and cut into flats and drumettes. Wash well, 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.