Spicy Tamarind Wings
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Start with two pounds wings, drums and flats.
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Parboil the wings in salted water. This helps melt away excess fat which results in crisper wings.
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Drain the water and pat dry.
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Toss with dry spices.
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Fry, bake or air fry your wings. All three methods included on the blog.
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If frying be sure to flip to ensure even cooking. If baking or air frying; flip midway through.
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As you cook the wings they will go from pink to golden brown.
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Remove from heat once cooked.
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Immediately add to spicy tamarind sauce
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Mix well to ensure every wing gets coated!
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Garnish with scallions & fresh green chilies. Serve hot.
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Find the full recipe on the blog along with how to get the crispiest chicken wings.
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