Tamarind Chicken Wings
Spicy Baked Tamarind Chicken Wings.I have added the pan sautéed method in the instructions.
Servings 24 wings
- Chicken Wings-12 cut into two so thats 24 pieces
- Thick Tamarind Pulp-1 cup
- Salt-1 tablespoon to taste
- Brown Sugar-3 tablespoon
- Fish Sauce-1 tablespoon
- Garlic-chopped or paste-1 tablespoon
- Chili Powder-1 tablespoon
- Oil-1/2 tablespoon
- Spring Onions for garnish
Mix all the ingredients other than chicken.Taste and adjust.The marinade has to be extra spicy and sweet.The spice and sweet always goes down when the chicken is cooked.
Marinade for 12 hours in the fridge.
Spread them on a baking sheet.Keep the left over marinade for later.
Preheat the oven to 230 degrees and bake the chicken wings for 20 minutes.
At the 20 minute mark brush the left over marinade on the chicken(this is called basting)
Bake for another 20 minutes till the wings are brown and charred.
Pan Sautéed Method
Heat the skillet or the pan for 30 seconds on high flame.
Place the wings on the pan and make sure they are not on top of each other.Don't overcrowd the pan.
Cook for 10-12 minutes on one side.Turn the wings on the other side and cook for another 10 minutes till they achieve the char you want.