Tangy Tamarind Chicken Wings
1/2 cup kosher salt
1/4 cup granulated sugar
8 cups water
3 lbs chicken wings
1 bunch green onions
canola oil, 1 cup potato starch
3 tsp baking powder
Whisk salt, sugar, and water together. Let chicken wings soak, covered, in brine for at least 3 hours but up to overnight.
Rinse and pat dry chicken when ready to use.
If frying: Place about 3" of oil, enough for wings to be submerged, in a deep pan. Can also use a wok, but can cook fewer wings at a time. Heat canola oil on stove to 350 degrees. Have a baking sheet with a baking rack on top of it ready. Toss dried chicken in potato starch, and fry until golden brown and cooked through - about 10 minutes but will vary. Place on baking rack.
If baking: Preheat oven to 350. Toss dried chicken in baking powder. Arrange on baking rack over baking sheet. Cook at 350 for 30 minutes, and then turn up to 450 for 10 minutes, until wings are crispy (but not burnt!).
The last step for both: Toss wings in tamarind sauce! Start with about half the bottle (4 oz) and adjust to your liking. I find that a bottle of sauce usually works for about 3 lbs of wings, as in this recipe.
Chop scallions into circles and top the wings! Serve on gameday or any day, really.