Tamarind Chicken Wings Recipe

By Kitchen Sanctuary

Ingredients

2.2 lbs (1 kg) chicken wings
1 level tbsp aluminium-free baking powder*
½ tsp pepper
1 tsp neutral oil ((I use avocado oil))
1 tsp ginger paste ((or a small piece of fresh ginger peeled and finely grated))
1 tsp garlic paste ((or 2 cloves of garlic minced))
1/2 tsp chilli flakes (red pepper flakes)
3 tbsp tamarind paste
2 tbsp honey
3 tbsp brown sugar ((I use soft brown sugar but you can use dark brown sugar if you want more of a molasses tang to the glaze))
2 tbsp spring onions (scallions/green onions) ((finely sliced))

Prep Time5mins
Cook Time35mins
Servings40

Instructions

Make the crispy Wings

Cut each wing at the joint so you have a mini wing and a drumette.

Dry the wings with paper towels, then place in a large bowl and add the baking powder, salt and pepper. Toss to combine. Note - it's important to dry the wings first so they only get a light coating.

Add to air fryer, cook for 30-35 minutes at 210C/410F, shaking the basket every 10 minutes.

Make the Tamarind Glaze

In the final 10 minutes of cooking the wings you want to make the tamarind glaze. Add the oil into small saucepan and heat over a medium heat.

Add in the garlic, ginger and chilli flakes and cook for 30 seconds stirring continuously.

Add in the remaining tamarind glaze ingredients, stir everything together and bring to a gentle simmer. Cook for a couple of minutes until the sugar has dissolved and then turn off the heat.

Once the chicken wings have finished cooking, add them to a large bowl, pour over the glaze and toss together to coat the wings.

Serve topped with some finely sliced spring onions.