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.