Calamansi and lemongrass help to create this vibrantly aromatic take on chicken wings, inspired by Filipino Sinigang soup. From the crispy crunch to rich, meaty chicken wing and a refreshing sour note that cuts through the fat, every bite is as delicious as the next.
In a saucepan over medium heat, melt butter. Whisk in Chili Sauce, tamarind concentrate, calamansi juice, green chiles, Lemongrass Paste and salt, until well blended. Cook, stirring occasionally, just until heated though. Remove from heat; set aside.
Steam chicken wings until an internal temperature of 165°F is reached. Hold refrigerated for service.
Set fryer to 375°F. For each serving, toss 1 pound of wings with 2 tablespoons of cornstarch until well coated. Fry until golden brown.
Transfer hot wings to bowl. Pour prepared sauce over top, tossing to coat evenly. Serve wings with sliced cucumbers, pickled green beans and pickled okra, if desired.
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