Crispy Sinigang Wings with Tamarind Dip
Recipe Guy
Fil-Am Fusion
Crispy sinigang wings turn the sour-salty snap of tamarind soup into party wings with a creamy tamarind dip and fresh vegetable crunch.
About This Recipe
Local name: Sinigang Wings
These wings borrow the flavor architecture of pork or shrimp sinigang: tamarind sourness, savory fish sauce, tomato, radish, and green onion. Baking powder helps the skin crisp, while a tamarind dip keeps the sour note controlled.
Ingredient Notes
Tamarind
Use tamarind concentrate for the glaze and dip. Add it slowly because brands vary in strength.
Baking powder
Aluminum-free baking powder dries the skin and helps it crisp in the oven or air fryer.
Fish sauce
A little fish sauce gives the wings the savory sinigang backbone.
Vegetables
Radish, tomato, scallions, and calamansi visually and flavorfully connect the plate to sinigang.
Crispy Sinigang Wings with Tamarind Dip Recipe
Crispy sinigang wings turn the sour-salty snap of tamarind soup into party wings with a creamy tamarind dip and fresh vegetable crunch.
Yield: 4 servings Serving size: 5 wing pieces with 2 tablespoons dip
Yield note: This makes about 20 wing pieces from 10 whole wings.
Shopping List
Meat
- Chicken wings
Produce
- Radishes
- Tomatoes
- Scallions
- Calamansi or limes
- Garlic
Pantry
- Tamarind concentrate
- Fish sauce
- Baking powder
- Rice vinegar
- Mayonnaise
- Honey
Ingredients
Wings
- 2 1/2 pounds chicken wings, split
- 1 tablespoon aluminum-free baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon neutral oil
Tamarind Glaze
- 2 tablespoons tamarind concentrate
- 1 tablespoon fish sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 garlic clove, grated
Dip and Serve
- 1/2 cup mayonnaise
- 1 tablespoon tamarind concentrate
- 1 teaspoon fish sauce
- 1 teaspoon honey
- Radish slices
- Tomato wedges
- Scallions
- Calamansi wedges
Instructions
- Pat wings very dry. Toss with baking powder, salt, pepper, garlic powder, and oil.
- Set wings on a rack over a sheet pan and refrigerate uncovered for 30 minutes, or up to overnight.
- Heat oven to 425 F. Bake wings on the rack for 20 minutes.
- Flip wings and bake 20 to 25 minutes more, until crisp and cooked through.
- Meanwhile simmer tamarind concentrate, fish sauce, honey, vinegar, and garlic for 1 to 2 minutes to make a light glaze.
- Whisk mayonnaise, tamarind concentrate, fish sauce, and honey for the dip. Taste and adjust sourness.
- Brush the hot wings lightly with the tamarind glaze. Do not drench them or the skin will soften.
- Return wings to the oven for 3 minutes to set the glaze.
- Rest 5 minutes, then plate with radish, tomato, scallions, calamansi, and tamarind dip.
- Serve immediately while the skin is crisp.
Nutrition Estimate
Estimated per serving with baked wings, glaze, and mayonnaise-based dip.
Tips For The Best Crispy Sinigang Wings with Tamarind Dip
- Dry the skin: Moist wings steam instead of crisping.
- Glaze lightly: Tamarind glaze should season the wings, not turn them soggy.
- Use a rack: Air circulation under the wings gives better crunch.
- Serve right away: These are best within 10 minutes of glazing.
How To Serve And Store
Serving: Serve as pulutan or party food with vegetables and tamarind dip.
Make Ahead: Season wings and refrigerate uncovered overnight for extra-crisp skin.
Refrigerate: Refrigerate leftovers for up to 3 days.
Freeze: Freeze cooked unglazed wings for up to 1 month.
Reheat: Reheat in an air fryer or 400 F oven, then glaze after crisping.
Safety: Cool perishable leftovers within 2 hours and reheat cooked foods to steaming hot before serving again.
Common Questions
Can I air fry these wings?
Yes. Air fry at 380 F until cooked, then 400 F to crisp before glazing.
Can I use sinigang mix?
A pinch can work, but tamarind concentrate gives better control and less salt.
Are these very sour?
They are tangy, but the dip and honey keep the sourness balanced.
Can I fry instead of bake?
Yes. Fry until crisp, toss lightly with glaze, and serve immediately.
