Sweet-sour Lemongrass Tamarind Chicken Wings

Sweet-sour Lemongrass Tamarind Chicken Wings

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 3 to 4
Author Connie Veneracion


  • 9 to 12 chicken wings
  • 1 tablespoon kosher salt
  • 1/2 teaspoon finely ground black pepper
  • cooking oil for deep frying
  • 1/2 cup all-purpose flour
  • 1/2 cup tapioca or corn starch
  • 4 tablespoons tamarind paste
  • 4 tablespoons honey
  • 1 tablespoon lemongrass finely minced
  • 1 tablespoon sliced scallions
  • toasted sesame seeds to garnish


  • Pat the chicken wings dry with paper towels. Divide each wing into wingtip, wingette and drumette. Set the wingtips aside for another use (like making broth).
  • Place the wingettes and drumettes in a bowl. Add the salt and pepper. Mix well. Cover the bowl and place in the fridge for at least an hour.
  • In a wok or frying pan, start heating enough cooking oil to reach a depth of at least three inches.
  • Stir together the flour and starch. Add to the chicken and toss thoroughly to coat each piece.
  • Fry the chicken, in batches if your pan is on the small side, until crisp and golden.
  • As the last batch of chicken cooks, make the sauce by stirring together the tamarind paste, honey, minced lemongrass and scallions.
  • Add the fried chicken to the sauce and toss to coat every piece.
  • Transfer to a serving plate and sprinkle the chicken with toasted sesame seeds.
  • Serve the sweet-sour lemongrass tamarind chicken at once.