- Cook Time
- Prep Time
- 3 ServingsServings
- 1 tbsp. fish sauce
- 1/4 c. tamarind purée
- 1/2 c. California raisin juice concentrate
- 2 Thai chilies, minced
- 4 tsp. sugar
- 1 Tsp. Kosher Salt
- 3 Tsp. Fresh Ground Black Pepper
- Vegetable oil, for frying
- 18 chicken wings
- 1 bunch scallions, sliced; for garnish
1 Mix all ingredients for glaze together until well combined. Chill for several hours or overnight.
2 To serve, heat oil to 350°F and fry wings until crispy. Warm sauce and toss with wings to coat well. Garnish with freshly cut scallions and serve at once.
Source: Chef Alex Ong and California Raisin Marketing Board