Tamarind Wings Recipe
Crispy and tender traditional chicken wings tossed in our house blend of Vietnamese fish sauce and tamarind
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Marinade
In a large bowl, combine tamarind paste, Vietnamese fish sauce, brown sugar, minced garlic, grated ginger, salt, and black pepper. Mix well to form a marinade.
- 2
Marinate the Wings
Add the chicken wings to the bowl with the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- 3
Prepare for Frying
After marinating, remove the wings from the refrigerator. In a separate bowl, add cornstarch. Dredge each wing in cornstarch, ensuring they are evenly coated.
- 4
Heat the Oil
In a large frying pan or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Wings
Carefully add the coated wings to the hot oil in batches, frying them for about 8-10 minutes or until golden brown and crispy. Ensure they are cooked through.
- 6
Drain and Serve
Remove the wings from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot, garnished with fresh herbs if desired.
