Sinigang Crispy Chicken Wings
Crispy, Tangy & Comfortingly Filipino
These wings are everything you love about sinigang — that signature tamarind tang, brightness, and comforting savouriness — but served in a totally new way.
Each wing is ultra-crispy on the outside, juicy on the inside, and coated in a glossy, zesty glaze inspired by the flavours of the Filipino sour soup we grew up eating.
It’s crunchy, tangy, a little sweet, a little spicy… and the kind of dish that makes you go back for “just one more.” Perfect with steamed rice or enjoyed on their own.
Ingredients:
- For the Marinade
- 1 egg
- 60 g water
- 50 g fish sauce
- 5 scallions, finely chopped
- 1 tbsp sugar
- 1 tbsp minced lemongrass
- 4 garlic cloves, minced
- 1–1.2 kg chicken wings (or your desired amount)
- Vegetable or neutral oil for deep frying
- For the Batter
- 80 g plain flour
- 80 g rice flour
- 2 g baking powder
- Remaining marinade from the chicken
- Water — about 1 cup, or enough to form a thin batter
- For the Sinigang Glaze
- 1 pack Mama Sita’s Sinigang Mix
- 1 cup sugar
- 1 cup water
- 1 tbsp chopped chilli (optional, but recommended)
Method :
- Make the Marinade
1. In a blender, blitz together the egg, water, fish sauce, scallions, sugar, lemongrass and garlic until smooth.
2. Pour over the chicken wings and massage to coat well.
3. Marinate for at least 4 hours, or overnight for maximum flavour.
- Prepare the Batter
- In a bowl, whisk together the plain flour, rice flour and baking powder.
- Add the remaining marinade from the chicken.
- Slowly whisk in enough water to create a thin, pourable batter — similar to tempura consistency.
- Fry the Wings
- Heat macadamia oil or vegetable oil in a deep pan or fryer to 170°C.
- Dip each chicken wing into the batter, letting the excess drip off.
- Fry in batches for about 6 minutes, until lightly golden.
- Increase the heat to 190°C and double-fry the wings until deeply crisp and fully cooked through.
- Drain on a wire rack for maximum crunch.
- Make the Sinigang Glaze
- In a small pot, combine the sinigang mix, sugar, water and chilli.
- Bring to a simmer and cook until slightly syrupy and glossy.
- Toss & Serve
- Add the hot crispy wings to a bowl.
- Pour the glaze over and toss until every wing is coated and shiny.
- Serve immediately over steamed rice — or eat them straight from the bowl… no judgement.
