Description
These Sticky Tamarind Wings are what happens when ordinary wings meet extraordinary flavor. Sweet, tangy, and finger-licking good, they’ll be the first empty plate at any gathering.
Ingredients
Scale
- 2 lbs (900g) chicken wings, split at joints with tips removed
- 2 tablespoons (30ml) vegetable oil
- 1 teaspoon (5g) salt
- ½ teaspoon (2g) black pepper
- 3 tablespoons (45ml) tamarind paste
- ¼ cup (60ml) honey
- 3 tablespoons (45ml) soy sauce
- 2 tablespoons (30ml) rice vinegar
- 2 tablespoons (30g) brown sugar
- 3 garlic cloves, minced (about 1 tablespoon)
- 1-inch (2.5cm) piece ginger, grated (about 1 tablespoon)
- 1 teaspoon (5ml) fish sauce
- ½ teaspoon (2g) red pepper flakes
- 2 tablespoons (30ml) water
- 2 tablespoons chopped cilantro
- 1 tablespoon thinly sliced green onions
- 1 teaspoon sesame seeds (optional)
- Lime wedges for serving
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.
- Pat chicken wings dry with paper towels. Toss with oil, salt, and pepper in a large bowl.
- Arrange wings on the rack with space between each. Bake for 35-40 minutes, turning halfway.
- Meanwhile, combine tamarind paste, honey, soy sauce, rice vinegar, brown sugar, garlic, ginger, fish sauce, red pepper flakes, and water in a small saucepan.
- Bring glaze to a simmer over medium heat, then reduce heat to low and cook for 10-12 minutes until thickened.
- Remove wings from oven and transfer to a bowl. Toss with two-thirds of the glaze.
- Return glazed wings to the rack and bake for another 5-7 minutes until caramelized.
- Toss wings with remaining glaze in a bowl.
- Arrange on a platter and garnish with cilantro, green onions, and sesame seeds. Serve with lime wedges.