Tamarind-Glazed Chicken Wings
These tangy and sticky tamarind-glazed chicken wings are a surefire crowd-pleaser. Each bite delivers a perfect balance of savory, sweet, and slightly tart flavors. The tender chicken is coated in a luscious glaze that caramelizes beautifully in the oven, creating a finger-licking-good dish that's perfect for any gathering. Garnish with fresh green onions for a vibrant finishing touch. Get ready to impress your guests with this irresistible appetizer!
— Constant Cookbook
Ingredients
- 24 chicken wings or drumettes, patted dry with paper towels
- 3/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1/4 cup canola oil
- 4 large garlic cloves, minced
- 3 Tbs. tamarind paste or concentrate
- 3 Tbs. red wine vinegar
- 3 Tbs. honey
- 4 green onions, white and light green portions, minced
Instructions
- <b>Glaze the chicken</b>
- In a large glass or ceramic bowl, toss the chicken with the salt and pepper.
- In a large fry pan over medium-low heat, warm the oil. Add the garlic and cook, stirring constantly, until translucent, about 2 minutes. Remove from the heat, add the tamarind paste and vinegar and whisk until smooth. Set aside 1/4 cup of the glaze for basting. Add the chicken to the fry pan with the remaining glaze and toss to coat.
- <b>Cook the chicken</b>
- Preheat an oven to 400&#176;F. Transfer the chicken to a baking sheet, discarding the marinade in the pan. Roast, turning occasionally, for 10 minutes.
- Stir the honey into the reserved glaze. Continue to roast, basting the chicken pieces with the glaze and turning them occasionally, until firm and golden, about 15 minutes more.
- Transfer the chicken wings to a platter, garnish with the green onions and serve immediately. Makes 24 wings.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Small Plates,</i> by Brigit L. Binns (Oxmoor House, 2007).
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