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- Water
- Tamarind pulp (tamarind puree)
- Added sugar (cane sugar)
- xanthan stabilizer
- citric acid
- Tartaric acid
- Malic acid
- sodium benzoate
- potassium sorbate
- Sodium erythorbate
- Habanero chili (6%)
- Modified corn starch
- Acetic Acid
- Iodized salt
- Added sugar (cane sugar)
- Citric Acid
- Artificial flavors
- Ascorbic acid
- Caramel color class IV
- Sodium benzoate (preservative)
Potassium sorbate (preservative)

Nutritional values per 100g
- Energy 60 kcal / 240 kJ
- Fat 0 g
thereof saturated fatty acids 0 g
- Carbohydrates 14 g
thereof sugar 5 g
- Protein 0 g
- Salt 370 mg

Contains no allergens subject to mandatory labeling

Ingredients
20 chicken wings
2 tablespoons toasted sesame seeds
½ cup La Anita HABANERO AND TAMARINDO SAUCE
¼ cup soybeans
1 tablespoon sesame oil
Enough oil for deep frying
1 clove of garlic
Salt to sprinkle
Pepper for sprinkling
½ cup wheat flour
Carrot (garnish)
Cucumber (garnish)

Preparation
1. cut cucumbers and carrots into sticks and refrigerate. Sprinkle wings with salt and pepper, then lightly dust with flour.
Flour. Place in refrigerator for 30 minutes.

2. in a deep pan heat the oil, enough and deep, at least 1L.

3. Fry in hot oil until golden brown;
remove from oil and set aside on absorbent paper.

4.Meanwhile, mix La Anita HABANERO SAUCE WITH TAMARINDE with sesame oil, soy and minced garlic. Pour into a large bowl and season to taste.

Stir in the hot wings. 6.

6. sprinkle with the toasted sesame seeds.

7. serve and top with raw cucumber and carrot sticks.

Store dry and cool