These crispy chicken wings are a fusion of golden crunch and tangy-sweet heat, glazed in a spicy tamarind sauce that hits every note on the flavor spectrum. Crisp on the outside, juicy on the inside, and coated in a sticky, umami-rich glaze, this dish brings Southeast Asian flair straight to the table.
Ingredient Breakdown
Chicken wings are the star of this dish, and choosing a mix of wingettes and drumettes ensures even cooking and maximum crispiness. Their size and structure offer a satisfying bite while soaking up just the right amount of glaze.
The marinade starts with simple seasonings—salt, a touch of sugar, onion and garlic powders. These ingredients begin flavoring the meat from the inside out, while also preparing the skin for that golden crunch. The brief marination softens the meat while setting a solid flavor base for the final fry.
The tamarind glaze is the showstopper. Tamarind paste lends that unmistakable tangy kick, while palm sugar provides deep caramel notes. Fish sauce brings a layer of savory funk, and Sriracha adds just enough heat to balance the sour and sweet. A splash of water creates the perfect consistency, helping the glaze reduce into a thick, glossy finish.
To round it all out, aromatic shallots and garlic are fried until fragrant, enhancing the richness of the sauce. Green onions, added just at the end, provide a bright, herbaceous contrast that lifts the whole dish.
Step-by-Step Preparation Guide
Start by thoroughly cleaning the wings, then patting them dry to help the seasonings stick and to encourage crisping later. Season the wings with the salt, sugar, and aromatics from Part A, then let them rest in the fridge for a couple of hours—or overnight if time allows.
For faster, more even frying, briefly microwave the marinated wings until just medium-rare. This step helps speed up cooking while keeping the meat tender. If you’re skipping the microwave, lower your fry temperature and extend the cooking time to ensure the inside cooks through.
Once the wings are partially cooked, toss them in a light dusting of tempura or frying mix. The goal isn’t a thick batter, but rather a thin, crispy coating that will catch the glaze beautifully.
Heat oil in a wok until shimmering. Fry the wings in small batches, turning until the skin turns golden brown and audibly crisp. Transfer them to a plate lined with paper towels to absorb any excess oil.
While the wings rest, prepare the sauce. Mix tamarind paste, sugar, fish sauce, chili sauce, and water in a small bowl. Taste and tweak as needed—the ideal flavor is tangy, sweet, salty, and spicy in equal measure.
In a clean pan, sauté the garlic and shallots in oil until golden. Pour in the tamarind mixture and cook on high until it bubbles and thickens slightly. Toss in the fried wings and stir constantly to coat every piece. Let the sauce reduce until it clings to the wings in a shiny, sticky layer.
Finish by folding in sliced green onions, then serve immediately.
Recipe Tips & Frequently Asked Questions
How to get ultra-crispy wings without overcooking:
Pat the wings dry before frying and don’t overcrowd the pan. Partial cooking in the microwave helps lock in moisture while still allowing for a crisp finish.
Why microwaving the wings speeds up the frying process:
It pre-cooks the meat internally, allowing the final fry to focus on texture and color instead of doneness.
Balancing the tamarind sauce: Adjusting sweetness, spice, and sourness to taste:
Add more sugar if too sour, a splash of water to tame heat, or extra tamarind for punch.
How to prevent the sauce from reducing too quickly on high heat:
Stir constantly and lower the heat slightly once bubbling begins. Add a tablespoon of water if it thickens too fast.
Can I skip the microwave step entirely?
Yes, just fry the wings on medium-low heat to ensure they cook through without burning the outside.
What if I can’t find tamarind paste—are there alternatives?
Use a mix of lime juice and brown sugar, or simmer fresh tamarind pulp with water and strain for a DIY paste.
Can I use an air fryer instead of deep frying?
Yes, air fry at 375°F (190°C) for 20–25 minutes, flipping halfway through. Lightly oil the wings for a crispier result.
How do I adjust the sauce if it’s too sour or too spicy?
Add a bit of honey or more palm sugar to soften the tang and cut the heat with extra water or a touch of butter.
What to Serve With This Recipe
These sticky, spicy wings pair beautifully with plain steamed jasmine rice or Thai sticky rice, which absorb the flavorful sauce and mellow out the spice.
For freshness, serve alongside a cucumber salad or a crunchy cabbage slaw dressed with lime juice and sesame oil. Their crisp textures and cooling qualities complement the heat of the wings perfectly.
Light beers like a lager or pilsner work well, especially when served ice-cold. For something non-alcoholic, try iced lemon tea or coconut water to balance the richness.
Other small plates like fried tofu, grilled eggplant, or Thai-style papaya salad can round out the meal, turning these wings into a complete Southeast Asian feast.
Creative Variations
Swap the chicken wings for boneless thigh chunks or even tofu cubes for a boneless twist that’s easier to serve. They’ll absorb the sauce beautifully and cook quickly.
Dial down the heat and add honey for a milder, kid-friendly version. The sweetness pairs well with the tang of tamarind and makes the glaze extra sticky.
Toss in toasted sesame seeds or crushed roasted peanuts before serving for added crunch and texture.
Add layers of flavor by simmering the sauce with lemongrass stalks or a couple of bruised kaffir lime leaves. Just remove them before serving for an aromatic finish.
Crispy Chicken Wings with Spicy Tamarind Sauce are a vibrant, flavor-packed way to experience Southeast Asian cooking at its finest. From the first bite, you get heat, sweetness, acidity, and crunch—all working in harmony.
Whether you’re serving these at a dinner party, game night, or simply craving something bold and exciting, these wings promise a delicious escape and a crowd-pleasing favorite you’ll come back to again and again.
Ingredients
Part A
450–500 grams (1 lb.) chicken wings
1/2 teaspoon salt
1/2 teaspoon caster sugar
1/4 teaspoon onion powder (or 1 teaspoon minced fresh shallot)
1/4 teaspoon garlic powder (or 1 teaspoon minced fresh garlic)
2 tablespoons crispy frying mix (any brand; tempura batter mix works well)
Part B
1 teaspoon tamarind paste
1 tablespoon palm sugar (or 1/2 tablespoon caster sugar)
1 teaspoon fish sauce
2–3 teaspoons hot chili sauce (such as Sriracha)
1/2 cup water
Oil, for frying
Part C
1 teaspoon chopped garlic
1 teaspoon chopped shallot
2 tablespoons cooking oil
Green onions, sliced crosswise (for garnish)
Instructions
Begin by rinsing the chicken wings thoroughly under cold running water. Pat them completely dry using a clean kitchen towel or paper towels. Place the wings in a bowl and season with salt, sugar, garlic powder, and onion powder from Part A. Mix well, cover the bowl, and allow the wings to marinate in the refrigerator for at least 2 hours, or overnight for richer flavor.
Once marinated, transfer the wings to a microwave-safe bowl and cover with a lid or microwave wrap. Cook in the microwave on high for 3 to 4 minutes, until the wings are just barely cooked through—medium rare is ideal. If skipping the microwave step, you’ll need to adjust your frying method to a lower heat for a longer time to ensure the meat cooks thoroughly.
Remove the wings from the microwave and discard any released liquid. Toss the wings with the crispy frying mix until evenly coated in a light dusting of flour. Add a bit more flour if the coating seems too sparse or patchy.
Heat a generous amount of oil in a wok over high heat. When the oil is hot and shimmering, gently lower the wings into the wok and fry until their surfaces are crisp and deeply golden brown. Since the wings are already partially cooked, focus on achieving a crisp outer layer. For wings not precooked in a microwave, reduce the heat and fry slowly until the meat is fully done inside.
Transfer the fried wings onto paper towels to blot away any excess oil.
Meanwhile, prepare the tamarind sauce. Combine all ingredients from Part B—tamarind paste, sugar, fish sauce, chili sauce, and water—in a small bowl and whisk until smooth. Taste the mixture and adjust as needed to balance the tangy, sweet, and spicy notes.
If using fresh tamarind, simmer the pulp (without shells) in water for 10 to 15 minutes until it dissolves. Strain through a sieve to extract the thick liquid, discarding the solids.
In a clean pan or wok, heat 2 tablespoons of cooking oil over medium-high heat. Sauté the chopped garlic and shallots from Part C until fragrant and lightly golden. Pour in the prepared tamarind sauce and bring to a high simmer. As the sauce bubbles, return the fried wings to the pan and toss thoroughly to coat them evenly.
Continue cooking on high heat, stirring frequently, until the sauce reduces to a glossy, sticky glaze that clings to each wing. Once the consistency is thick and rich, turn off the heat and sprinkle in the sliced green onions. Toss briefly and serve immediately while hot and flavorful.
These wings are especially delicious served alongside a bowl of steaming rice or paired with an ice-cold beer.
Crispy Chicken Wings with Spicy Tamarind Sauce Recipe
Ingredients
Part A
- 450 –500 grams 1 lb. chicken wings
- 1/2 teaspoon salt
- 1/2 teaspoon caster sugar
- 1/4 teaspoon onion powder or 1 teaspoon minced fresh shallot
- 1/4 teaspoon garlic powder or 1 teaspoon minced fresh garlic
- 2 tablespoons crispy frying mix any brand; tempura batter mix works well
Part B
- 1 teaspoon tamarind paste
- 1 tablespoon palm sugar or 1/2 tablespoon caster sugar
- 1 teaspoon fish sauce
- 2 –3 teaspoons hot chili sauce such as Sriracha
- 1/2 cup water
- Oil for frying
Part C
- 1 teaspoon chopped garlic
- 1 teaspoon chopped shallot
- 2 tablespoons cooking oil
- Green onions sliced crosswise (for garnish)
Instructions
- Begin by rinsing the chicken wings thoroughly under cold running water. Pat them completely dry using a clean kitchen towel or paper towels. Place the wings in a bowl and season with salt, sugar, garlic powder, and onion powder from Part A. Mix well, cover the bowl, and allow the wings to marinate in the refrigerator for at least 2 hours, or overnight for richer flavor.
- Once marinated, transfer the wings to a microwave-safe bowl and cover with a lid or microwave wrap. Cook in the microwave on high for 3 to 4 minutes, until the wings are just barely cooked through—medium rare is ideal. If skipping the microwave step, you’ll need to adjust your frying method to a lower heat for a longer time to ensure the meat cooks thoroughly.
- Remove the wings from the microwave and discard any released liquid. Toss the wings with the crispy frying mix until evenly coated in a light dusting of flour. Add a bit more flour if the coating seems too sparse or patchy.
- Heat a generous amount of oil in a wok over high heat. When the oil is hot and shimmering, gently lower the wings into the wok and fry until their surfaces are crisp and deeply golden brown. Since the wings are already partially cooked, focus on achieving a crisp outer layer. For wings not precooked in a microwave, reduce the heat and fry slowly until the meat is fully done inside.
- Transfer the fried wings onto paper towels to blot away any excess oil.
- Meanwhile, prepare the tamarind sauce. Combine all ingredients from Part B—tamarind paste, sugar, fish sauce, chili sauce, and water—in a small bowl and whisk until smooth. Taste the mixture and adjust as needed to balance the tangy, sweet, and spicy notes.
- If using fresh tamarind, simmer the pulp (without shells) in water for 10 to 15 minutes until it dissolves. Strain through a sieve to extract the thick liquid, discarding the solids.
- In a clean pan or wok, heat 2 tablespoons of cooking oil over medium-high heat. Sauté the chopped garlic and shallots from Part C until fragrant and lightly golden. Pour in the prepared tamarind sauce and bring to a high simmer. As the sauce bubbles, return the fried wings to the pan and toss thoroughly to coat them evenly.
- Continue cooking on high heat, stirring frequently, until the sauce reduces to a glossy, sticky glaze that clings to each wing. Once the consistency is thick and rich, turn off the heat and sprinkle in the sliced green onions. Toss briefly and serve immediately while hot and flavorful.
- These wings are especially delicious served alongside a bowl of steaming rice or paired with an ice-cold beer.
