Sinigang Chicken Wings

Name: Sinigang Chicken Wings
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: American,
Ingredients: 1/4 cup butter; sweet red chili sauce; 1/4 cup tamarind concentrate; 4 1/2 tsps calamansi juice; 1 tbsp chopped pickled green chilies; 1 tbsp Gourmet Garden™ Lemongrass Stir-In Paste; 1 1/2 tsps kosher salt; 1 pound chicken wing pieces; Vegetable oil for frying; 1 mini seedless cucumber sliced

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... 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

KEY PRODUCTS

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.