Sinigang Fried Chicken Wings

Notes and substitutions

• Chicken: Wings and drumettes work best, but you can also use chicken thighs or drumsticks—just adjust the cooking time depending on the size. Boneless pieces work, too.
• Sinigang mix: Any powdered sinigang mix works—it adds that tangy, savory flavor we all love. If you don’t have it, you can try using tamarind paste or calamansi juice with a bit of salt and sugar. It won’t taste exactly the same, but it gives a similar sour-savory kick.
• All-purpose flour + cornstarch: This combo gives you a light, crunchy coating. You can sub cornstarch with rice flour or potato starch for a similar crisp texture.
• Baking powder: Helps make the coating extra crispy. Don’t skip it!

Step 1: Marinate the chicken

In a large bowl, combine the 2 pounds of chicken wings, 2 teaspoons sinigang mix, 1 tablspoon fish sauce, 3 garlic cloves (grated), ¼ cup water, and some ground pepper.

Mix and massage everything well until evenly coated. Let it marinate for at least 30 minutes (or up to overnight in the fridge).

Step 2: Make the dry coating

In another bowl, whisk together ¾ cup all-purpose flour, ¼ cup cornstarch, 1 teaspoon baking powder, and 2 teaspoons sinigang mix.

Step 3: Coat the chicken

Take the marinated chicken and toss each piece in the dry coating. That bit of liquid from the marinade helps the flour stick and create those craggy, crispy edges. Press the coating in firmly enough so it clings well, then shake off any excess.

After coating the chicken, let it rest for about 5 minutes. This helps the flour stick better and gives you an even crispier, crunchier texture when you fry.

Step 4: Fry until crispy

Heat a little over an inch of oil in a heavy-bottomed pan over medium-high heat. The oil should reach about 350°F (175°C). To check without a thermometer, drop in a bit of the coating—it should sizzle right away.

Fry the chicken in batches for about 6 to 8 minutes, flipping halfway through, until the coating is lightly golden and set. You’re not cooking it through just yet—this first fry is all about building that crispy crust.

Transfer the pieces to a wire rack or a paper towel–lined tray. Let them rest while you finish the rest—this helps keep them juicy and lets the crust firm up before the second fry.

Step 5: Double-fry for extra crunch

Heat the oil back up to 375°F (190°C). If you don’t have a thermometer, wait a few minutes after reheating and drop in a bit of coating—it should sizzle right away and more actively than the first fry.

Return the chicken in batches and fry for another 2 to 3 minutes, or until it's deep golden and extra crispy.

Let them drain on a wire rack or paper towels—and that’s it!

Step 6: Serve and enjoy

Serve your Sinigang Fried Chicken Wings while they’re hot and crispy. They’re great with rice or as pulutan, and even better with your favorite sawsawan—like toyomansi.

Try Other Filipino Fried Favorites

• Filipino Fried Chicken: Chicken marinated in calamansi, garlic, and fish sauce, then fried until golden and crispy.
• Camaron Rebosado: Shrimp coated in a light, crisp batter and fried until golden.
• Ukoy (Shrimp Fritters): Crispy fritters made with small shrimp, squash, bean sprouts, and other vegetables.
• Lumpiang Shanghai: Fried spring rolls filled with ground pork and deep-fried until golden. Lumpiang Labong, Lumpiang Gulay, Shrimp Lumpia, and Dynamite Lumpia are delicious variations.
• Lechon Kawali: Crispy pork belly—boiled then deep-fried or air-fried until super crispy. Perfect with lechon sauce or vinegar.
• Fried Bangus (Daing na Bangus): Marinated milkfish fried until the skin is crackly and golden. A breakfast favorite with garlic rice and eggs.
• Tortang Talong: – Eggplant that's grilled, dipped in egg, and pan-fried. Tortang Sayote is a variation with chayote.
• Crispy Fried Smelt: Fried small fish coated in a seasoned flour mixture.