Sinigang fried chicken wings are crispy, tangy, and full of that familiar sinigang flavor.
The chicken is marinated with garlic, fish sauce, and sinigang mix, then coated and fried until crunchy.
They're great as a snack, pulutan, or served with rice.
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Ingredients You'll Need
Notes and Substitutions
- Chicken: Wings work best, but you can use thighs, drumsticks, or boneless pieces. Adjust the cooking time as needed.
- Sinigang mix: Use any powdered sinigang mix for that tangy, savory flavor. If you don't have it, try tamarind paste or calamansi juice with a little salt and sugar. It won't taste exactly the same, but it gives a similar sour taste.
- All-purpose flour + cornstarch: This combination makes a light, crunchy coating. You can use rice flour or potato starch instead of cornstarch.
- Baking powder: Helps make the coating extra crispy. Don't skip it!
How to Make Sinigang Fried Chicken Wings (Step-by-Step)
Step 1: Marinate the chicken
In a large bowl, combine:
- 2 pounds of chicken wings
- 2 teaspoons sinigang mix
- 1 tablespoon fish sauce
- 3 garlic cloves (grated)
- ¼ cup water
- ground pepper (to taste)
Mix well and massage the marinade into the chicken until evenly coated.
Marinate for at least 30 minutes, or up to overnight in the fridge for more flavor.
Step 2: Make the coating
In another bowl, mix:
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- 2 teaspoons sinigang mix
Step 3: Coat the chicken
Coat each piece of chicken in the flour mixture.
It's okay if the chicken is still a little wet from the marinade. This helps the coating stick and makes those crispy edges.
Press the coating on, then shake off any excess.
After coating, let the chicken rest for about 5 minutes. This helps the coating stick better and fry up crispier.
Step 4: First fry
Heat a little over 1 inch of oil in a medium pot over medium-high heat to 350°F (175°C).
Without a thermometer, drop a bit of coating into the oil. If it sizzles right away, the oil is ready.
Fry the chicken in batches for 6-8 minutes, flipping halfway, until the coating is lightly golden and set.
Transfer to a wire rack or paper towel-lined tray.
Let the chicken rest while you fry the rest of the batch.
Step 5: Double-fry
Heat the oil again over medium-high heat, slightly hotter than before (about 375°F/190°C).
Without a thermometer, 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 2-3 minutes, or until deep golden and extra crispy.
Let them drain on a wire rack or paper towels.
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.
Cooking Tips
- Keep the oil steady: Too hot browns fast; too low makes it greasy.
- Fry in batches: Don't overcrowd the pan.
- Leave a little marinade: Slightly wet chicken helps the coating stick.
- Let it rest after coating: About 5 minutes helps it hold better.
- Double fry for crunch: Fry once, rest, then fry again until crispy.
Recipe FAQs
It tastes crispy, garlicky, and tangy, with that familiar sour sinigang flavor.
Yes. Thighs, drumsticks, or boneless pieces work too. Just adjust the cooking time.
The first fry cooks the chicken and sets the coating. The second fry crisps it up so it's extra crunchy.
Keep the chicken slightly wet from the marinade, press the coating on, and let it rest for a few minutes before frying.
More Filipino Fried Recipes
- Filipino fried chicken: Marinated in garlic, fish sauce, and calamansi, then fried until crispy.
- Camaron rebosado: Lightly battered shrimp, fried until crisp.
- Ukoy: Crispy shrimp fritters with squash, bean sprouts, and other vegetables.
- Lumpiang shanghai: Crispy pork-filled spring rolls. Try lumpiang labong, lumpiang gulay, shrimp lumpia, and dynamite lumpia.
- Lechon kawali: Crispy pork belly, served with lechon sauce or vinegar.
- Fried bangus: Marinated milkfish fried until golden and crisp.
- Tortang talong: Grilled eggplant dipped in egg and pan-fried.
- Crispy fried smelt: Small fish fried until crisp.
Other Chicken Recipes You May Like
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📖 Recipe
Sinigang Fried Chicken Wings
Equipment
- Medium pot
- Tongs
Ingredients
For the marinade
- 2 pounds chicken wings
- 2 teaspoons sinigang mix
- 1 tablespoon fish sauce
- 3 cloves garlic grated
- ¼ cup water
- Ground black pepper
For the coating
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 2 teaspoons sinigang mix
For frying
- Neutral oil for frying
Instructions
- Marinate chicken with sinigang mix, fish sauce, garlic, water, and pepper for at least 30 minutes.
- Mix flour, cornstarch, baking powder, and more sinigang mix.
- Coat chicken in the flour mixture, then rest for 5 minutes.
- Fry in batches over medium-high heat for 6-8 minutes.
- Rest briefly, then double fry for 2-3 minutes until extra crispy.
- Drain on a rack or paper towels and serve hot.
Notes
- Chicken: Wings work best, but thighs, drumsticks, or boneless pieces also work.
- Sinigang mix: Any powdered sinigang mix works. No mix? Use tamarind paste or calamansi with a little salt and sugar.
- Coating: Flour and cornstarch make it light and crunchy. Rice flour or potato starch can replace cornstarch.
- Baking powder: Helps make the coating extra crispy. Don't skip it.
- Keep the oil steady: too hot browns fast; too low makes it greasy.
- Fry in batches so it stays crispy.
- Leave a little marinade so the coating sticks.
- Let coated chicken rest 5 minutes.
- Double fry for extra crunch.
Lisa says
These turned out very good we all liked it. Thank you
Nora Reyes says
Glad you liked it. Thank you!!!