During the height of the pandemic in 2020, while experimenting with my new air fryer (a panic purchase during one of those late-night online shopping sessions), I discovered this recipe by happy accident.
Like many of us stuck at home, I was desperately missing the sour comfort of sinigang from my favorite local Filipino restaurant. One evening, while staring at a package of chicken wings and my nearly-empty pantry, I spotted a few packets of sinigang mix tucked away in the corner. Why not? I thought.
That spontaneous decision led to what has become my most requested recipe during family gatherings. The beauty of this dish is how it transforms the familiar tartness of sinigang into a crispy, craveable wing coating. What started as a pandemic kitchen experiment has evolved into a staple that perfectly bridges traditional Filipino flavors with modern cooking methods.
Why You’ll Love This Recipe
- No marinating time required – perfect for quick meals
- Healthier than deep-fried versions
- Crispy exterior with juicy interior
- Unique Filipino-inspired flavor profile
- Simple 5-ingredient recipe
- Ready in under 30 minutes
Sinigang Air Fried Wings
Equipment
- Air Fryer for achieving crispy wings without deep frying
- Paper towels for patting chicken dry
- Mixing bowls (mangkok) separate bowls for dry mix and chicken
- Tongs [Sipit] for flipping wings safely
- Measuring Spoons (Kutsarang Panukat) for accurate seasoning
Ingredients
- 1.5 lbs chicken wings/drumettes pakpak ng manok
- 1.5 tablespoons sinigang powder mix preferably Calamansi flavor
- 1 generous teaspoon garlic powder
- 1/2 teaspoon black pepper paminta
- 1/2 tablespoon olive oil
Instructions
- Start by preheating your air fryer to 400°F. While it heats up, mix 1.5 tablespoons sinigang powder mix, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper in a small bowl until well combined.
- Take your chicken wings and pat them completely dry with paper towels – this is important for getting them crispy. Put the dried wings in a bowl and toss them with 1/2 tablespoon olive oil until each piece is coated.
- Sprinkle your sinigang seasoning mixture over the oiled wings. Toss everything together until each wing is evenly coated with the seasoning. Make sure to get the seasoning into all the nooks and crannies of the wings.
- Place your seasoned wings in the preheated air fryer basket. Don’t crowd them – they need space around each piece to get crispy. If you’re cooking more than will fit comfortably, do them in batches.
- Cook the wings for 25 minutes at 400°F. Halfway through cooking (around 12-13 minutes), open the air fryer and flip each wing over. If your air fryer has a wing mode, it will remind you when it’s time to flip.
- After cooking, let the wings rest for 3-5 minutes before serving. They should be golden brown and crispy on the outside, with juicy meat inside. Check that the internal temperature reaches 165°F.
- Serve your wings while they’re still hot. They’re great on their own, with your favorite dipping sauce, or traditionally Filipino-style with spiced vinegar or calamansi soy sauce. For a complete meal, serve with hot steamed rice.
Tips from Lola’s Kitchen
- Pat the wings extra dry for maximum crispiness
- Don’t overcrowd the air fryer basket – cook in batches if needed
- For extra crispiness, spray wings with oil spray halfway through
- Let wings rest for 3-5 minutes after cooking to retain juices
- Adjust sinigang powder amount based on your sourness preference
Traditional Serving Suggestions
- With steamed white rice (kanin)
- With spiced vinegar (suka) dipping sauce
- As pulutan with cold beer
- With quick-pickled papaya (atchara)
- With fresh cucumber slices
Troubleshooting
- Wings not crispy enough? Pat them drier before cooking or try adding 1 tsp baking powder to the coating
- Too sour? Reduce sinigang powder or balance with extra garlic powder
- Not browning well? Ensure wings are well-coated with oil and not overcrowded
Ingredient Alternatives
- Sinigang Mix: Try other flavors like Sampaloc or Miso
- Olive Oil: Can use avocado oil or any neutral oil
- Wings: Works with chicken thighs (cut into strips)
- Garlic Powder: Fresh minced garlic (2 cloves)
Storage & Reheating
- Store in airtight container in refrigerator for up to 3 days
- Reheat in air fryer at 375°F (190°C) for 3-4 minutes
- Not recommended for freezing after cooking
Variations
- Spicy Version: Add 1 tsp cayenne pepper to dry mix
- Extra Crispy: Add 1 tsp each of baking powder and cornstarch
- Honey-Sinigang: Drizzle with honey after cooking
- Garlic-Parmesan: Add grated parmesan to coating
FAQs
Q: Can I make these in a regular oven? A: Yes, bake at 425°F (218°C) for 35-40 minutes, flipping halfway. Q: Why use sinigang mix on wings? A: It adds a unique Filipino sour-savory flavor profile that’s different from traditional wing seasonings. Q: Can I double the recipe? A: Yes, but cook in batches to maintain proper air circulation. Q: How do I know when they’re done? A: Internal temperature should reach 165°F (74°C), and skin should be golden brown and crispy.
Nutrition
The Story Behind Sinigang Air Fried Wings
Growing up in a Filipino household, sinigang was always our comfort food – that steaming bowl of sour soup that could cure anything from a bad day to the common cold. But who would have thought that this beloved soup’s signature flavoring would find its way onto crispy chicken wings? This fusion creation bridges the gap between traditional Filipino cuisine and modern American comfort food, bringing together the best of both worlds.
The concept of sinigang-flavored wings emerged during the height of the pandemic lockdown in 2020, when home cooks worldwide were experimenting with pantry staples and looking for creative ways to use their newly-purchased air fryers. What started as a resourceful way to use up extra sinigang mix packets quickly became a viral sensation in Filipino-American cooking groups on social media, with each home cook adding their own twist to the basic recipe.
The genius of this recipe lies in its simplicity. Traditional sinigang gets its distinctive sour flavor from tamarind, calamansi, or sometimes kamias, requiring hours of simmering to develop its complex taste profile. But in this modern interpretation, the convenient sinigang mix – a pantry staple in Filipino households – creates an instant flavor-packed coating that transforms ordinary wings into something extraordinary. The air fryer then works its magic, creating that coveted crispy exterior while keeping the meat juicy inside.
This dish represents the evolution of Filipino cuisine in the diaspora, where traditional flavors meet contemporary cooking methods. It’s a perfect example of how Filipino food continues to adapt and innovate while maintaining its distinctive taste identity. Just like how Filipino-American restaurants have successfully introduced sisig tacos and adobo fries to the mainstream, these sinigang wings offer another accessible entry point into Filipino flavors for those who might be trying them for the first time.
Whether served as pulutan (bar snacks) during social gatherings, as a game day appetizer, or as a main dish with rice, these wings have earned their place in the modern Filipino-American cookbook. They’re a testament to the creativity of home cooks who aren’t afraid to break traditional boundaries and create something new and exciting from familiar flavors.
