Sinigang Chicken Wings

Calamansi and lemongrass help to create this vibrantly aromatic take on chicken wings, inspired by Filipino Sinigang soup. From the crispy crunch to rich, meaty chicken wing and a refreshing sour note that cuts through the fat, every bite is as delicious as the next. Trust u... Calamansi and lemongrass help to create this vibrantly aromatic take on chicken wings, inspired by Filipino Sinigang soup. From the crispy crunch to rich, meaty chicken wing and a refreshing sour note that cuts through the fat, every bite is as delicious as the next. Trust us when we say - don’t sleep on this one ‘till game day!  Read More Read Less
15m
PREP TIME
20m
COOK TIME
10
INGREDIENTS

Servings: 4

Ingredients

  • 1/4 cup butter
  • Thai Kitchen® Gluten Free Sweet Red Chili Dipping Sauce
  • 1/4 cup tamarind concentrate
  • 4 1/2 teaspoons calamansi juice
  • 1 tablespoon chopped pickled green chilies
  • 1 tablespoon Gourmet Garden™ Lemongrass Stir-In Paste
  • 1 1/2 teaspoons kosher salt
  • 1 pound chicken wing pieces
  • Vegetable oil, for frying
  • 1 mini seedless cucumber, sliced

INSTRUCTIONS

  • 1 Melt butter in medium saucepan on medium heat. Stir in Chili Sauce, tamarind concentrate, calamansi juice, green chiles, Lemongrass Paste and salt, until well blended. Cook, stirring occasionally, just until heated though. Remove from heat; set aside. Keep warm.
  • 2 Pour oil into deep fryer, large deep skillet or Dutch oven, filling no more than 1/3 full. Heat oil to 350°F on medium heat. Working in batches as needed, fry wings about 8 to 10 minutes, turning occasionally, until cooked through and wings are golden brown and crispy (internal temp. should reach 165°F). Drain on paper towel-lined plate.
  • 3 Transfer hot wings to large bowl. Pour prepared sauce over top, tossing to coat evenly. Garnish with sliced cucumber.

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NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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