Finger-Licking Good Chicken Wings

Innovation results from need. I think this recipe is a perfect example of that.

My mother-in-law taught me a recipe on one of her visits at home. It’s basically marinating chicken with spicy vinegar and frying or broiling it. Very good! One day I had a hankering for some mighty wings to go with my favorite sauteed bean sprouts and tofu. I took out the chicken wings, cleaned and cut them into parts; opened pantry-no vinegar in the house! Checked for lemon-none! Hmmm? Describe vinegar? Sour. I remembered the packages and packages of dry tamarind soup base that I got on sale (3 for a $1) a week ago. I usually stock this as my daughter loves sinigang soups. Sinigang is a popular Filipino sour-based soup using a meat or seafood medium, guava or tamarind flavor and loaded with lots of vegetables such as bokchoy and eggplant.I mixed one package of the dry tamarind base, garlic powder, salt and pepper, rubbed mixture onto the chicken and deep-fried the wings until brown. Viola! Finger-licking good chicken wings!

Makes 4 Servings

2 lbs chicken wings, washed and cut into two parts
1 pkg dry tamarind soup base
1 tsp garlic powder
salt and Pepper
vegetable oil for frying

Prepare chicken wings and place in a bowl.
Mix tamarind soup base, garlic powder, salt and pepper to taste. Rub mixture onto chicken wings.
Deep-fry in hot oil until golden brown.

TIPS:
1) Most asian supermarkets carry dry tamarind soup base, usually around 2 for $1.
2) No need to marinate for long periods. You can fry the chicken as soon as you rubbed in the seasonings.
3) I prefer to use fried garlic pieces in place of the garlic powder. You can buy this at most asian stores.

Here’s the recipe that I first intended to make:

Mother-in-Law’s Chicken Wings

2 lbs chicken wings, washed and cut into two parts

Marinade:
1 cup vinegar
1/2 onion, finely chopped
5 cloves of garlic, minced
1/2 jalapeno pepper, finely chopped
salt and pepper
vegetable oil for frying

Prepare chicken wings and place in marinating bowl.
Mix marinade ingredients and marinate wings in refrigerator for at least 2 hours.
Remove chicken from marinade and pat dry.
Deep fry in hot oil until golden brown.