Thai-Spiced Hot-and-Sour Wings

Arrowroot powder is frequently used as a thickener in Thai recipes. You can substitute cornstarch if arrowroot powder is unavailable. Tamarind is the sticky pulp contained in the pods of the tamarind tree. Juice from the pulp is used to give a distinctive sweet-and-sour flavor to many Southeast Asian dishes.

Serves: 4Hands-on: 25 minutesTotal: 45 minutesDifficulty: Easy

Serves: 4


  • 12 chicken wings
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 2 Tbsp. fish sauce
  • 1 Tbsp. soy sauce
  • 3 Tbsp. tamarind juice concentrate
  • 6 Tbsp. water, divided
  • 2 Tbsp. vegetable or peanut oil
  • 2 Tbsp. minced ginger
  • 6 Thai red chilies, cut in half, seeded, and finely chopped
  • 1 Tbsp. arrowroot powder


  • Place the chicken wings in a bowl. Rub the salt and pepper over the wings and let stand for 10 minutes.
  • In a small bowl, combine the fish sauce, soy sauce, tamarind juice, and 4 tablespoons water. Set aside.
  • Heat a wok or skillet over medium-high heat until it is almost smoking. Add the oil. When the oil is hot, add the ginger and the chilies. Stir-fry for 30 seconds.
  • Add the chicken wings. Let sit for 1 minute, then stir-fry, moving the wings around the pan. Continue stir-frying for 5 minutes, or until the wings are browned.
  • Pour the prepared sauce over the chicken wings. Reduce the heat, cover, and simmer for 10 minutes or until the wings are cooked. Remove the wings from the pan.
  • In a small bowl, stir the arrowroot powder with the remaining 2 tablespoons water. Add the arrowroot powder/water mixture to the sauce in the wok, turning up the heat so that the sauce comes to a boil and stirring quickly to thicken. When the sauce has thickened, approximately 2–3 minutes, pour it over the chicken wings. Serve hot.