Prep 30 mins
Cook 40 mins
Found this on an asian cooking website. When I originally posted this recipe, I had never tried it. Well, since then I have tried this recipe and must say I was not very impressed. Feel free to make this if you think you might like it, or maybe make some adjustments to it, but I made it as it is posted and I didn't like it. I love agua de tamarindo so I thought this might be good, but turned out not to be what I thought. Just FYI!
- 453.59 g chicken wings
- 4-6 shallots
- 59.16 ml tamarind juice (or 2 tbsp tamarind concentrate diluted with 6 tbsp water)
- 14.79 ml coriander powder
- 4.92 ml red chili paste
- 59.16 ml sugar
- 14.79 ml dark soy sauce
- 22.18 ml vinegar
- 4.92 ml salt
- 2.46 ml pepper
- 9.85 ml oil
- Chop the shallots.
- Throw all the marinade ingredients into a food processor and whiz till you get a nice smooth paste.
- Taste the marinade. It should have a pronounced tamarind-y and sweet flavour. Don't worry about the saltiness yet.
- Take the chicken wings and cut each wing into two at the joint.
- In a large bowl, add the chicken wings and marinade and mix well with your hands.
- Cover and leave it to marinate overnight in the refrigerator, even 24 hours if you can.
- After the marinating time is over, you'll find that some of the marinade has pooled in your bowl.
- Transfer the chicken wings to another bowl, gently shaking off any excess marinade.
- Now you'll have marinated wings in one bowl and excess marinade in the other.
- We're about to deep-fry the chicken wings and the excess marinade will form our dipping sauce.
- The wings must be fried only when required so they stay hot.
- To make the sauce, take a pan, heat it, and pour the extra marinade into it.
- Add about 1/2 cup of water or chicken stock and cook over medium heat for about 15-20 minutes till you have a sweet and fruity-sour sauce the consistency of tomato ketchup.
- At this point, taste the sauce for saltiness and flavour balance.
- Adjust if required. Turn off the heat.
- For the wings: In a frying pan, heat about 300 ml oil for deep-frying.
- Fry as many wings on medium-high heat at one time as you can without crowding them too much.
- This should take about 5 minutes or till it turns a nice brown (not golden brown; we want them darker than that.).
- Remove the first batch to a platter and dry the extra oil off with paper towels.
- Repeat this till you've fried the entire batch of wings. Resist the temptation to eat them after they're fried. Actually, go ahead, try one piece. ;).
- Now you have deep-fried wings and a dipping sauce.
- How you want to take it from here is up to you.
- You can serve the wings with the sauce on the side, or you can pour the sauce on top of the wings with a spoon to coat them. The second option is messier to eat, but more fun.
We really enjoyed this wing recipe, I have had tamarind juice stored in my freezer that I wanted to use up, that's why I picked this recipe, however I did make a few changes with ingredients, I did increase the tamarind slightly, and I used green onions in place of shallots, and also added in a couple of tablespoons of garlic, and also increased the soy sauce slightly. I didn't bother to cut the wings at the joints, I just left them in one piece, and also I just marinaded them for about 5 hours which was plenty for tamarind and soy sauce to flavor the chicken... thanks for this great recipe Mariposa, we really enjoyed the wings and the sauce!...Kitten:)