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.
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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
Ingredients
The ingredients in this recipe were carefully selected to create wings that are both flavorful and easy to make. Chicken wings provide the perfect crispy-outside, juicy-inside texture when air fried. The star ingredient, sinigang powder, infuses the wings with a distinctive Filipino sour-savory flavor without needing lengthy marinating.
Garlic powder adds depth and aromatic notes that complement the tanginess of the sinigang mix. Black pepper introduces just the right amount of subtle heat without overwhelming the other flavors. Finally, a small amount of olive oil helps the seasonings adhere to the wings while promoting browning and crispiness in the air fryer.
This simple combination transforms ordinary wings into an extraordinary dish with minimal effort and maximum flavor impact.
- 1.5 lbs chicken wings/drumettes
- 1.5 tablespoons sinigang powder mix (preferably Calamansi flavor)
- 1 generous teaspoon garlic powder
- ½ teaspoon black pepper
- ½ tablespoon olive oil
Equipment Needed
- Air Fryer - Essential for achieving crispy wings without deep frying. The circulating hot air ensures even cooking and that perfect crunch without excessive oil.
- Paper Towels - Used for patting chicken dry, which is crucial for achieving maximum crispiness.
- Mixing Bowls - You'll need separate bowls for the dry seasoning mix and for tossing the chicken with oil and seasonings.
- Tongs - For safely handling and flipping the wings during cooking without damaging the coating.
- Measuring Spoons - Ensures accurate seasoning proportions for consistent flavor every time.
How To Make
- 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 ½ 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 ½ 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 before coating for maximum crispiness. Moisture is the enemy of crunch!
- Never overcrowd the air fryer basket. Wings need space around them for proper air circulation. Better to cook in batches than sacrifice crispiness.
- Spritz with oil halfway through cooking for an extra crispy finish, especially if wings look dry.
- Let the wings rest for 3-5 minutes after cooking. This allows juices to redistribute and keeps the meat moist.
- Adjust the sinigang powder to your taste. Some prefer it more sour, others less intense. Start with the suggested amount and adjust next time to suit your preference.
- Try different sinigang brands as each has a slightly different flavor profile. Knorr and Mama Sita's produce noticeably different results.
Substitutions
- Sinigang Mix: No calamansi flavor? Regular sampaloc (tamarind) or miso flavor works well too. You can also use 1 tablespoon citric acid powder mixed with ½ tablespoon chicken bouillon for a DIY version.
- Olive Oil: Substitute with avocado oil, canola oil, or any neutral cooking oil you have on hand.
- Chicken Parts: Don't have wings? This seasoning works beautifully on chicken thighs cut into strips or even on chicken breast chunks for a healthier option.
- Garlic Powder: Replace with 2 finely minced fresh garlic cloves if you prefer a more intense garlic flavor.
- Black Pepper: White pepper can be used for a more subtle heat that doesn't show visually in the coating.
Troubleshooting
- Wings not crispy enough? Make sure to pat them extremely dry before cooking. Adding 1 teaspoon of baking powder to your seasoning mix can dramatically increase crispiness. Also check that your air fryer is fully preheated before adding wings.
- Too sour? The sinigang mix can be potent. Next time, reduce to 1 tablespoon and balance with an extra ½ teaspoon of garlic powder or add ½ teaspoon of sugar to the mix to counteract the sourness.
- Wings burning before fully cooked? Lower temperature to 375°F and cook for a few minutes longer. Some air fryers run hotter than others.
- Seasoning not sticking well? Make sure wings are properly coated with oil first, which helps the dry mix adhere to the surface.
- Smoke coming from air fryer? This might be from fat dripping. Add 1-2 tablespoons of water to the bottom of the air fryer to prevent smoking.
Storage & Reheating
- Refrigeration: Store leftover wings in an airtight container in the refrigerator for up to 3 days. The flavor actually develops nicely overnight!
- Reheating: For best results, reheat in the air fryer at 375°F for 3-4 minutes until hot and crispy again. Avoid microwave reheating as it makes the skin soggy.
- Make-Ahead Option: You can season the wings up to 12 hours ahead and keep them covered in the refrigerator before cooking. This actually intensifies the flavor.
- Freezing: While you can freeze cooked wings, the texture suffers significantly. If needed, freeze for up to 1 month and thaw completely before reheating in air fryer at 375°F for 5-6 minutes.
- Cold Wings: These wings are surprisingly delicious cold from the refrigerator the next day as well.
FAQ
Can I make these wings in a regular oven?
Yes, absolutely! Bake them on a wire rack over a baking sheet at 425°F for 35-40 minutes, flipping halfway through. The wire rack elevates the wings allowing air to circulate underneath for better crispiness.
Why use sinigang mix on wings?
Sinigang mix provides a unique tangy flavor profile that's different from traditional wing seasonings. It introduces the familiar Filipino sour-savory taste in a fun, finger-food format that's approachable even for those new to Filipino cuisine.
Can I double or triple this recipe?
Yes, but cook in batches to maintain proper air circulation in your fryer. The seasoning proportions can be directly multiplied without adjustment.
How do I know when the wings are fully cooked?
The internal temperature should reach 165°F at the thickest part of the wing, and the skin should be golden brown and crispy. If you don't have a thermometer, cut into the thickest part - the meat should be white with no pink remaining.
Are these wings spicy?
No, the basic recipe isn't spicy. The sinigang mix provides a sour-savory flavor, not heat. If you want spice, add cayenne pepper or chili powder to the seasoning mix.
Can I use frozen wings?
Yes, but thaw them completely first and pat them very dry. Frozen wings cooked directly will release too much moisture during cooking and won't get crispy.
What dipping sauces pair well with these wings?
Traditional spiced vinegar works beautifully, as does a calamansi-soy dipping sauce. For fusion options, try ranch dressing with a squeeze of calamansi, or even a mango-based sweet chili sauce.
Is sinigang mix gluten-free?
Most commercial sinigang mixes contain some form of wheat or gluten. Check the packaging carefully if you have gluten restrictions, or look for specifically labeled gluten-free versions.
Related
Looking for other recipes like this? Try these:
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
- ½ teaspoon black pepper paminta
- ½ 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 ½ 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 ½ 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
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.
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