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Philippines, Asia · Sinigang na Baboy (Pork Tamarind Sour Soup)

Sinigang Tamarind Wings

Oven-crisped chicken wings tossed in a sticky tamarind-honey glaze that captures sinigang's tang: sweet, sour and made for sharing.

ServingsServes 2
Total cooking time1 h
Air-drying in the fridge+ 30 min
DifficultyEasy
About servingsWash hands and boards straight after handling raw chicken. The wings must be cooked right through to the bone.

Method

  1. Pat the wings completely dry with kitchen paper. Mix the baking powder, salt and pepper in a large bowl, add the wings and toss until evenly coated. If you have time, spread them on a rack and leave them uncovered in the fridge for : the drier the skin, the crisper it gets.

    Add in this stepChicken wings, split into flats and drumettes 800 gBaking powder 1 tspSalt 1 tspBlack pepper ½ tsp

  2. Heat the oven to 220°C. Line a 35×25 cm baking tray with foil, set a wire rack on top and arrange the wings skin side up, not touching. Bake in the oven for , turning once halfway; with two trays, also swap their positions halfway. They are ready when the skin is deep golden and crisp.

    oven

  3. Meanwhile, make the glaze. Melt the butter in a 16 cm small pan, add the garlic and cook over medium-low heat, then add the tamarind paste, honey, fish sauce and chilli and stir for , until it thickens enough to coat the back of a spoon. Watch the heat: burnt garlic tastes bitter.

    Add in this stepButter 15 gGarlic cloves, finely chopped 3Tamarind paste 2 tbspHoney 1½ tbspFish sauce 1½ tspBird's eye chilli, finely chopped 1

    medium-low heat

  4. Tip the hot wings into a large bowl, pour over the glaze and toss until coated. Spread them back on the rack and return to the oven for , until the glaze bubbles and turns sticky.

    oven

  5. Cut into the thickest drumette to check there is no pink near the bone (at least 74°C in the centre). Pile onto a plate, scatter with sliced spring onions and serve hot with lime wedges.

    Add in this stepSpring onions 1Lime ½

Cook's tip

Baking powder is the secret to crisp skin, but too much tastes bitter, so stick to the amount (and do not swap in baking soda). In an air fryer, cook at 200°C for 20 to 25 minutes, turning halfway. Squeeze over plenty of lime if you like them tangier.

Cooking it at camp

Do step 1 at home and carry the wings in a sealed container in the cool box. At camp, cook them over indirect heat on a lidded grill for 30 to 35 minutes, turning often, then brush with glaze made at home and char lightly over the direct heat for 1 to 2 minutes.