Grilled Sinigang Chicken Wings: A Flavorful Twist on a Filipino Classic
Grilled Sinigang Chicken Wings
This recipe offers a unique twist on the traditional Filipino dish, Sinigang. While Sinigang is typically a sour soup made with tamarind, this version transforms the beloved flavors into a delightful grilled chicken wing dish. Perfect for gatherings or a family meal, these wings bring a taste of the Philippines to your grill.
Ingredients:
3.5 lbs chicken wings
2 packets (1.76 oz each) of Mama Sita's Sinigang Sa Sampalok Tamarind Seasoning Mix
1/3 cup extra virgin olive oil
Directions:
Marinate the Chicken:
Begin by placing the chicken wings in a large mixing bowl.
In a separate bowl, mix the Sinigang seasoning with the olive oil, stirring until the seasoning is fully dissolved. This mixture will infuse the wings with the signature tangy and savory flavors of Sinigang.
Pour the seasoning mixture over the chicken wings, ensuring each piece is thoroughly coated. This step is crucial for allowing the flavors to penetrate the meat.
Cover the bowl with plastic wrap and refrigerate overnight. Marinating overnight ensures the wings absorb the full depth of flavor.
Prepare the Grill:
Set up your charcoal grill with two zones: one for direct heat and one for indirect heat. This setup allows for controlled cooking and a perfect char.
Grill the Chicken:
Place the marinated chicken wings on the indirect heat side of the grill. This method cooks the wings evenly without burning.
Cover the grill and cook until the internal temperature of the wings reaches 180°F (82°C), ensuring they are fully cooked and juicy.
Add Char:
Move the wings to the direct heat side to achieve a charred finish. This step adds a smoky flavor and crispy texture.
Flip the wings every 10 seconds until they reach your desired level of doneness, being careful not to overcook.
Serve:
Remove the wings from the grill and squeeze fresh calamansi juice over them for an authentic Filipino citrus flavor. If calamansi is unavailable, lime serves as a great alternative.
Serve the wings hot alongside steamed rice, which complements the tangy and savory notes of the dish.
Tips:
This recipe is a creative departure from traditional Sinigang, offering a grilled alternative that retains the dish's beloved flavors.
For added freshness, garnish with chopped cilantro or green onions.
These wings are perfect for sharing at barbecues or family dinners, bringing a taste of Filipino cuisine to any occasion.
