Bangkok Double Fried Wings with Sticky Tamarind Sriracha

Get ready to cook

Method: 

1. Preheat frying oil to 160°C. Coat chicken wings with potato starch.

2. Deep fry wings for about 7 mins; remove and set aside.

3. Raise oil temperature to 180°C and return wings to fry for a further 3-4mins or until cooked and golden brown. Place on paper towels to drain.

4. In a sauce pan, add Sweet Tamarind and sriracha; mix well and simmer until syrupy. Toss in the wings and coat well.

5. Garnish and serve.

Ingredients:

400g Sweet Tamarind Sauce

50g sriracha chilli sauce

30 chicken wings

300g potato starch or cornstarch

30g sesame seeds, to garnish

30g sliced spring onion, to garnish

Photo Credit: Jeffreyw - Creative commons

About this dish

30 wings

2 Medium

Serves:

Sweet Tamarind Sauce

Chilli Rating:

Product:

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