Sinigang Fried Chicken Wings
Crispy fried chicken wings with a tangy sinigang flavor.
Servings 4
Calories 679kcal
Cost $10-$12
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.
Nutrition
Calories: 679kcal | Carbohydrates: 36g | Protein: 25g | Fat: 48g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 26g | Trans Fat: 0.3g | Cholesterol: 94mg | Sodium: 553mg | Potassium: 261mg | Fiber: 1g | Sugar: 2g | Vitamin A: 182IU | Vitamin C: 2mg | Calcium: 86mg | Iron: 3mg