{"id":669,"date":"2023-09-29T08:16:29","date_gmt":"2023-09-28T22:16:29","guid":{"rendered":"https:\/\/dinnertimesomewhere.com\/?p=669"},"modified":"2024-10-11T15:54:11","modified_gmt":"2024-10-11T04:54:11","slug":"sticky-wings","status":"publish","type":"post","link":"https:\/\/dinnertimesomewhere.com\/index.php\/appetizers-and-snacks-recipes\/poultry-appetizers\/sticky-wings\/","title":{"rendered":"Sticky Wings"},"content":{"rendered":"\n<p>These wings are an absolute treat to eat. Sticky Wings are not something you want to be eating every day, however as a special treat there is nothing better. Beautiful fried, golden wings drenched in a sticky sweet, salty, and sour sauce? Yes Please!<br><br><\/p>\n\n\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-16018d1d wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button has-custom-width wp-block-button__width-50\"><a class=\"wp-block-button__link has-white-color has-text-color has-link-color wp-element-button\" href=\"#jump-here\">Jump to Recipe<\/a><\/div>\n<\/div>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>If we see these types of wings pop up on a restaurant menu (typically at Southeast Asian restaurants) It\u2019s an immediate order. There\u2019s no debate, you might as well put them on the fryer as soon as we walk into the restaurant it\u2019s such a sure thing<br><br><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">What&#8217;s the secret to beautiful Sticky Wings?<\/h2>\n\n\n\n<p>It\u2019s really a simple list of ingredients of Tamarind, Palm Sugar and Fish Sauce which make the Sticky Wings so full of flavor. They perhaps seem a little more difficult to make when you\u2019re eating them simply because for a lot people these may not be the typical flavors they cook with. Tamarind for one is such an amazing ingredient. The fruit of a Tamarind Tree is such a beautiful ingredient widely used across Asia, India and Mexico and is bursting with a brilliant sour and tangy flavor. Paired with that delightfully stinky fish sauce and loads of sugar, you\u2019ve got yourself a Sticky Sauce that\u2019s rib-coatingly good!<br><br><\/p>\n\n\n<div class=\"wp-block-image is-resized\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" width=\"809\" height=\"1024\" src=\"https:\/\/dinnertimesomewhere.com\/wp-content\/uploads\/2023\/09\/StickyWings5-e1695881732996-809x1024.jpg\" alt=\"Sticky Wings with Chili\" class=\"wp-image-671\" style=\"object-fit:contain;width:772px;height:auto\" srcset=\"https:\/\/dinnertimesomewhere.com\/wp-content\/uploads\/2023\/09\/StickyWings5-e1695881732996-809x1024.jpg 809w, https:\/\/dinnertimesomewhere.com\/wp-content\/uploads\/2023\/09\/StickyWings5-e1695881732996-237x300.jpg 237w, https:\/\/dinnertimesomewhere.com\/wp-content\/uploads\/2023\/09\/StickyWings5-e1695881732996-768x972.jpg 768w, https:\/\/dinnertimesomewhere.com\/wp-content\/uploads\/2023\/09\/StickyWings5-e1695881732996-1213x1536.jpg 1213w, https:\/\/dinnertimesomewhere.com\/wp-content\/uploads\/2023\/09\/StickyWings5-e1695881732996-1618x2048.jpg 1618w, https:\/\/dinnertimesomewhere.com\/wp-content\/uploads\/2023\/09\/StickyWings5-e1695881732996-750x950.jpg 750w, https:\/\/dinnertimesomewhere.com\/wp-content\/uploads\/2023\/09\/StickyWings5-e1695881732996.jpg 1920w\" sizes=\"(max-width: 809px) 100vw, 809px\" \/><figcaption class=\"wp-element-caption\">The secret to these amazing Asian Style Sticky Wings is a combination of sweet, salty, acid and spicy flavors. Get the combination right and the flavor is immense!<\/figcaption><\/figure>\n<\/div>\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-5483265561586305\"\n     crossorigin=\"anonymous\"><\/script>\n<ins class=\"adsbygoogle\"\n     style=\"display:block; text-align:center;\"\n     data-ad-layout=\"in-article\"\n     data-ad-format=\"fluid\"\n     data-ad-client=\"ca-pub-5483265561586305\"\n     data-ad-slot=\"7869471218\"><\/ins>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>This is a very rich dish, best served as an appetizer. You could absolutely cook a entr\u00e9e portion however it\u2019ll be sweetness overload! The recipe is for 2 people, 3 wings each. Totally scalable as always depending on how many you are cooking for. If it is for 4 people, double the ingredients!<br><br><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How to make perfect Asian Style Stick Wings<\/h2>\n\n\n\n<p>The most important step in making these amazing Sticky Wings is to make your own Tamarind Water. No, you don\u2019t need to try and source Tamarind trees and pick them from the wild, but you do need to get some Tamarind from the store! The good news is it is becoming a much more common ingredient across the world over the past few years. You may need to head to specialty Asian or Indian grocery stores, who will stock it<br><br><\/p>\n\n\n\n<p>We recommend getting the block of Tamarind, which is essentially a solid block of concentrated Tamarind Pulp that has already been extracted \/ deseeded from the Pods. We\u2019d definitely recommend getting Tamarind that has already had the seeds removed as this will save a lot of steps in the cooking process<br><br><\/p>\n\n\n\n<p>To make Tamarind Water all you need to do is cut off a chunk of Tamarind (about 4 oz. should do it for this recipe), and place into a bowl along with some boiling water. Try to submerge as much of the Tamarind as you can. Over time the Tamarind will start to dissolve into the water<br><br><\/p>\n\n\n\n<p>We recommend giving the Tamarind a few good stirs every few minutes to really get the liquid extracted. After about 20 minutes the Block will have turned into a fibrous material. You want to strain and discard the fibers, but keep that delicious Tamarind Water, which we use as a base for the Sauce to coat our Sticky Wings<br><br><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large is-resized\"><img decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/dinnertimesomewhere.com\/wp-content\/uploads\/2023\/09\/Sticky-Wings-4-1024x1024.jpg\" alt=\"Sticky Wings glaze\" class=\"wp-image-3987\" style=\"width:770px;height:auto\" srcset=\"https:\/\/dinnertimesomewhere.com\/wp-content\/uploads\/2023\/09\/Sticky-Wings-4-1024x1024.jpg 1024w, https:\/\/dinnertimesomewhere.com\/wp-content\/uploads\/2023\/09\/Sticky-Wings-4-300x300.jpg 300w, https:\/\/dinnertimesomewhere.com\/wp-content\/uploads\/2023\/09\/Sticky-Wings-4-150x150.jpg 150w, https:\/\/dinnertimesomewhere.com\/wp-content\/uploads\/2023\/09\/Sticky-Wings-4-768x768.jpg 768w, https:\/\/dinnertimesomewhere.com\/wp-content\/uploads\/2023\/09\/Sticky-Wings-4-530x530.jpg 530w, https:\/\/dinnertimesomewhere.com\/wp-content\/uploads\/2023\/09\/Sticky-Wings-4-750x750.jpg 750w, https:\/\/dinnertimesomewhere.com\/wp-content\/uploads\/2023\/09\/Sticky-Wings-4-500x500.jpg 500w, https:\/\/dinnertimesomewhere.com\/wp-content\/uploads\/2023\/09\/Sticky-Wings-4.jpg 1536w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Tamarind Water and Palm Sugar are the key ingredients to make the amazing glaze for our Sticky Wings<\/figcaption><\/figure>\n<\/div>\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Making the Sweet Sticky Sauce for the Wings<\/h2>\n\n\n\n<p>Once you\u2019ve got your delicious, acidic Tamarind Water, place it into a saucepan along with Garlic, Ginger, Fish Sauce, Palm Sugar, and some Salt. The Fish Sauce will bring a wonderful funkiness to the dish which gives the wings its unique South-east Asian flavor<br><br><\/p>\n\n\n\n<p>Perhaps the second most critical ingredient in the sauce other than the Tamarind is Palm Sugar. Palm Sugar is generally not the most common type of sugar going around, so you may need to pick it up from the specialty store along with the Tamarind Block. It comes in half-circle disc shapes. You will need to carefully cut off chunks of the Palm Sugar to add to the sauce. I like to shave pieces off from the end to gradually get as much sugar as needed<br><br><\/p>\n\n\n\n<p>For this recipe you do need a fair bit of sugar. About 2 oz. in total. The Sugar is what brings the lovely stickiness to the sauce, as well as that wonderful, sweet flavor. Don\u2019t be shy when adding Sugar to the sauce, this isn\u2019t a dish we\u2019re making to be healthy! <a href=\"https:\/\/dinnertimesomewhere.com\/index.php\/category\/dinner\/salad-dinner\/\" target=\"_blank\" rel=\"noreferrer noopener\">We\u2019ve got plenty of Salads<\/a> for that!<br><br><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Shallow Fry the Chicken Wings for the crispiest result<\/h2>\n\n\n\n<p>For the best result you want to Shallow Fry the Chicken Wings with some neutral frying oil like Canola Oil or Vegetable Oil. Because we will add the Sticky Tamarind Sauce to the wings right before they are served, it is important that the wings are as crispy as possible. You can\u2019t get any crispier than frying<br><br><\/p>\n\n\n\n<p>Use about 2 \u2013 3 cups of oil in a pan and get the Oil heat scorching hot, around 350F. Carefully drop the wings in and fry for about 5 minutes, turning once to ensure an even cook all over. Once the internal temperature of the wings reaches 160F, carefully remove them from the Oil and place on a wire rack<br><br><\/p>\n\n\n\n<p>A good tip is to immediately season any fried food as soon as it has come out of the Oil. The Wings will still be so hot that the Salt will stick to the skin, and not fall off. So, give those wings a generous hit of Salt, then add them to a bowl with the Sticky Sauce. Ensure a good coating all over and they\u2019re ready for serving<br><br><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large is-resized\"><img decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/dinnertimesomewhere.com\/wp-content\/uploads\/2023\/09\/Sticky-Wings-1-1024x1024.jpg\" alt=\"Asian Style Sticky Wings\" class=\"wp-image-3985\" style=\"width:803px;height:auto\" srcset=\"https:\/\/dinnertimesomewhere.com\/wp-content\/uploads\/2023\/09\/Sticky-Wings-1-1024x1024.jpg 1024w, https:\/\/dinnertimesomewhere.com\/wp-content\/uploads\/2023\/09\/Sticky-Wings-1-300x300.jpg 300w, https:\/\/dinnertimesomewhere.com\/wp-content\/uploads\/2023\/09\/Sticky-Wings-1-150x150.jpg 150w, https:\/\/dinnertimesomewhere.com\/wp-content\/uploads\/2023\/09\/Sticky-Wings-1-768x768.jpg 768w, https:\/\/dinnertimesomewhere.com\/wp-content\/uploads\/2023\/09\/Sticky-Wings-1-530x530.jpg 530w, https:\/\/dinnertimesomewhere.com\/wp-content\/uploads\/2023\/09\/Sticky-Wings-1-750x750.jpg 750w, https:\/\/dinnertimesomewhere.com\/wp-content\/uploads\/2023\/09\/Sticky-Wings-1-500x500.jpg 500w, https:\/\/dinnertimesomewhere.com\/wp-content\/uploads\/2023\/09\/Sticky-Wings-1.jpg 1536w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Finish these ridiculously tasty Asian Style Sticky Wings with Chili, Cilantro, and some crispy Shallots for even more flavor and crispy texture<\/figcaption><\/figure>\n<\/div>\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-5483265561586305\"\n     crossorigin=\"anonymous\"><\/script>\n<ins class=\"adsbygoogle\"\n     style=\"display:block; text-align:center;\"\n     data-ad-layout=\"in-article\"\n     data-ad-format=\"fluid\"\n     data-ad-client=\"ca-pub-5483265561586305\"\n     data-ad-slot=\"7869471218\"><\/ins>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Finish the Sticky Wings with some color and texture<\/h2>\n\n\n\n<p>This is an optional step, but adding some nice color and texture to the plating goes a long way with this dish. Finely chop up some Red Chili and sprinkle it over the top of the wings along with some freshly chopped Cilantro and they\u2019re ready to be served<br><br><\/p>\n\n\n\n<p>Another great and authentic option for toppings is crispy fried Shallots. Keep that Oil warm and cut up about \u00bd a Shallot into thin strips. Coat them lightly in AP Flour and straight into the Oil until crispy. They add a lovely, crunchy texture to the wings and look great in plating<br><br><\/p>\n\n\n\n<p>We guarantee these amazing Sticky Wings will go fast, and that it\u2019s humanely impossible to only stop at eating one. So, make a big batch and enjoy these amazing Chicken Wings!<\/p>\n\n\n<div id=\"wpzoom-block-details-172862230619019\" class=\"wp-block-wpzoom-recipe-card-block-details col-4 \">\n\t\t\t\t<h3 class=\"details-title\">Recipe Details<\/h3>\n\t\t\t\t<div class=\"details-items\"><div class=\"detail-item detail-item-0\"><span class=\"detail-item-icon oldicon oldicon-food\"><\/span><span class=\"detail-item-label\">Servings<\/span><p class=\"detail-item-value\">2 people<\/p><\/div><div class=\"detail-item detail-item-1\"><span class=\"detail-item-icon oldicon oldicon-room-service\"><\/span><span class=\"detail-item-label\">Prep time<\/span><p class=\"detail-item-value\">30 minutes<\/p><\/div><div class=\"detail-item detail-item-2\"><span class=\"detail-item-icon oldicon oldicon-cook\"><\/span><span class=\"detail-item-label\">Cooking time<\/span><p class=\"detail-item-value\">5 minutes<\/p><\/div><div class=\"detail-item detail-item-3\"><span class=\"detail-item-icon dashicons dashicons-clock\"><\/span><span class=\"detail-item-label\">Total time<\/span><p class=\"detail-item-value\">35 minutes<\/p><\/div><\/div>\n\t\t\t<\/div>\n\n\n<h2 class=\"wp-block-heading\" id=\"jump-here\">Sticky Wings Recipe<\/h2>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 oz. Tamarind Block<\/li>\n\n\n\n<li>2 cups Water<\/li>\n\n\n\n<li>6 Chicken Wings<\/li>\n\n\n\n<li>2 Cloves Garlic, finely sliced<\/li>\n\n\n\n<li>1 tsp Ginger, grated<\/li>\n\n\n\n<li>1.5 discs of Palm Sugar (approx. 2 oz.) finely chopped<\/li>\n\n\n\n<li>1 Egg, whisked<\/li>\n\n\n\n<li>1 tbsp. Fish Sauce<\/li>\n\n\n\n<li>\u00bd cup All Purpose Flour<\/li>\n\n\n\n<li>1 tbsp. Baking Powder<\/li>\n\n\n\n<li>3 cups of Frying Oil (eg: Vegetable, Sunflower, Canola)<\/li>\n\n\n\n<li>\u00bd Red Chili, finely chopped<\/li>\n\n\n\n<li>1 tsp Cilantro, chopped<\/li>\n\n\n\n<li>Salt<br><br><\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Instructions<br><br><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">For the Sauce<\/h3>\n\n\n\n<ol style=\"list-style-type:1\" class=\"wp-block-list\">\n<li>Begin by making Tamarind Water which is how the block of Tamarind Pulp is converted into a cooking ingredient. Cut the Tamarind into 1-inch pieces then place in a bowl with boiling water so it\u2019s totally covered. Leave for 20 minutes<\/li>\n\n\n\n<li>Strain the Water, ensuring you are capturing all of the lovely pulp from the Tamarind. Push the Tamarind into the sieve so as much juice and pulp is extracted and capture it all in a bowl<\/li>\n\n\n\n<li>Place the Garlic and Ginger in a saucepan over low heat, cook for 1 minute until fragrant then add the Tamarind Water, Fish Sauce, Palm Sugar, plus a pinch of Salt<\/li>\n\n\n\n<li>Stir continuously until the Palm Sugar has fully dissolved and the sauce is a thick, syrup like texture<br><br><\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">For the Wings<\/h3>\n\n\n\n<ol start=\"5\" style=\"list-style-type:1\" class=\"wp-block-list\">\n<li>In a large pan \/ dutch oven bring your frying oil to a temperature of 350 \u2013 375 degrees, which is the optimal frying temperature. You can either deep fry or shallow fry the Wings, both work<\/li>\n\n\n\n<li>Combine the Flour, Baking Powder, and 1 tsp of Salt in a mixing bowl. In a separate bowl add your whisked egg<\/li>\n\n\n\n<li>Coat the wings first with the Egg mixture, then transfer to the Flour mixture bowl and coat well then carefully place into the hot oil. Place the wings slightly into the oil, then drop them away from you to avoid any Oil splashing<\/li>\n\n\n\n<li>Fry wings until their internal temperature reads 160 degrees, approximately 5 minutes. Try not to overload the pan as the Wings will reduce the temperature. Best to cook in 2 batches<\/li>\n\n\n\n<li>Once the Wings are done, set aside on a wire rack and immediately season with Salt. Then place in a mixing bowl and pour over the Sauce. Mix Wings with tongs to ensure they\u2019re fully covered in sauce then transfer to a serving plate<\/li>\n\n\n\n<li>Finally, garnish with Chili and Cilantro and a lot of paper towels on the side! They\u2019re messy eating!<br><br><\/li>\n<\/ol>\n\n\n\n<p>Timing is key with this recipe as the Sticky Sauce is something you want to serve immediately. The best approach is to first prepare your Tamarind Water, then cook your wings, then finally make the sauce, and pour immediately over the wings ready to serve. Be careful though as the sauce will be very hot!<br><br><\/p>\n\n\n\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-5483265561586305\"\n     crossorigin=\"anonymous\"><\/script>\n<ins class=\"adsbygoogle\"\n     style=\"display:block; text-align:center;\"\n     data-ad-layout=\"in-article\"\n     data-ad-format=\"fluid\"\n     data-ad-client=\"ca-pub-5483265561586305\"\n     data-ad-slot=\"7869471218\"><\/ins>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Try these delicious Chicken Sticky Wings as an appetizer alongside our vibrant <a href=\"https:\/\/dinnertimesomewhere.com\/index.php\/2023\/09\/19\/tom-kha-gai-thai-coconut-soup\/\" target=\"_blank\" rel=\"noreferrer noopener\">Tom Kha Gai &#8211; Thai Coconut Soup recipe<\/a>. They&#8217;re a match made in heaven!<br><br><\/p>\n\n\n\n<p>Happy Cooking!<br><br><\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-rich is-provider-pinterest wp-block-embed-pinterest\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Sticky Wings\" src=\"https:\/\/assets.pinterest.com\/ext\/embed.html?id=923730573594586953&#038;src=oembed\" height=\"684\" width=\"450\" frameborder=\"0\" scrolling=\"no\" ><\/iframe>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>These wings are an absolute treat to eat. Sticky Wings are not something you want to be eating every day, however as a special treat there is nothing better. Beautiful fried, golden wings drenched in a sticky sweet, salty, and&#8230;<\/p>\n","protected":false},"author":1,"featured_media":670,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[248],"tags":[303,307,165,302,301,304,305,308,309,311,310,162,306,300],"class_list":["post-669","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-poultry-appetizers","tag-appetizer","tag-asian-food","tag-chicken","tag-chicken-wing","tag-chicken-wings","tag-party","tag-party-food","tag-south-east-asian","tag-south-east-asian-food","tag-southeast-asian","tag-southeast-asian-food","tag-thai-food","tag-thailand-food","tag-wings"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Sticky Wings with a Sweet Tamarind Glaze<\/title>\n<meta name=\"description\" content=\"Crispy, Sweet, Sour, Salty Sticky Wings straight from South East Asia. 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