Togarashi Sinigang Wings Recipe

Prep wings

Pat the chicken wings dry with paper towels. Dry skin will help the rub adhere and promote crisping.

Season the wings lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper, tossing to coat evenly.

Toss wings with 1 tablespoon vegetable oil to help the dry rub stick and to promote browning during cooking.

Make the rub

In a small bowl, combine 2 tsp togarashi, 1 tsp dried tamarind powder, 1 tsp smoked paprika, 1 tsp ground coriander, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp light brown sugar, 1 tsp finely ground toasted sesame seeds, 1/2 tsp crushed red pepper flakes, 1/4 tsp citric acid (or 1/2 tsp lemon juice powder), and 3/4 tsp fine sea salt. Whisk thoroughly to break up any clumps and ensure even distribution of the tamarind and salt.

Taste a small pinch and adjust balance: add a little more tamarind powder for tang, sugar for sweetness, or salt if needed.

Sprinkle the rub evenly over the oiled wings, using your hands to press the mixture into the skin and crevices so it adheres. Use all of the rub; there should be a light, even coating.

Oven method (recommended for ease)

Preheat oven to 425°F (220°C). Arrange the rubbed wings on a wire rack set over a rimmed baking sheet (line the sheet with foil for easier cleanup) in a single layer, skin side up, leaving small gaps between wings for air circulation. Roast for 35-40 minutes, flipping once at 20 minutes, until skin is deep golden, blistered in spots, and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). For extra crispiness, broil 1-2 minutes at the end while watching carefully.

Air-fryer method

Preheat air fryer to 400°F (200°C). Arrange wings in a single layer (work in batches if needed). Air-fry for 22-26 minutes, shaking the basket or flipping halfway, until skin is crisp and internal temperature is 165°F (74°C).

Grill method

Preheat grill to medium-high. Grill wings over direct heat for 8-10 minutes per side, moving to indirect heat if flare-ups occur, until charred in spots and cooked through to 165°F (74°C).

Transfer cooked wings to a serving platter. Sprinkle the chopped scallions and 1 tsp toasted sesame seeds over the wings for brightness and texture.

Serve immediately with lime wedges for squeezing over the wings and optional mayonnaise or kewpie on the side for dipping. The citrus will enhance the tamarind's tang and brighten the togarashi spices.

Leftovers: store cooled wings in an airtight container in the refrigerator up to 3 days. Re-crisp in a 400°F (200°C) oven for 6-8 minutes before serving.