Tamarind Wings

Tangy, tasty, sweet & sticky, finger licking finger food.

The only thing that could make these better is the barbecue.  The weather is right — and I’ve just heaved the Weber from its winter home in the basement up onto the deck — I wonder if I can get a bag of briquettes home on my scooter…

Any Star Trek Next Generation fans out there?  Does anyone else think that the blob of tamarind in oil looks like the creature who unceremoniously killed Tasha Yar in the episode “Skin of Evil?”

I believe Armus was his name.  Moving on –

Howard proclaimed these to be the best wings I have ever made.  I’m pretty sure he’s right.

The marinade is adapted from Vij’s Elegant and Inspired Indian Cuisine — a cookbook that you want to have a look at if you haven’t already.  Inspired and inspiring.

Tamarind Wings
Serves 2

It may seem like a lot of oil, but you need it to loosen up the tamarind paste.  Salt the wings just before cooking to avoid drawing all the moisture out of the meat.  Oh yeah, and the foil lining the pan?  Just do it — then thank me later.

Chicken Wings	1 lb	450 g
Tamarind Paste	1/3 C	80 ml
Vegetable Oil	¼ C	60 ml
Brown Sugar	2 T	30 ml
Garlic, minced	1 T	15 ml
Chili Powder	2 t	10 ml
Paprika	2 t	10 ml
Cayenne Pepper	½ t	5ml
s+p	TT

lb=pound           g=grams      C=cups       ml=millilitres
T=tablespoon       t=teaspoon        TT=to taste

Rinse the chicken wings and pat dry.  Mix all remaining ingredients except for the salt and pepper in large bowl.  Add the wings and toss with your hands to combine well.  Cover and refrigerate for 3-6 hours.

Preheat the oven to 375° F.  Line a baking or broiler pan with foil, and arrange the wings on a rack set inside the pan.  Season the wings with salt and pepper just before baking.

Bake the wings for 40-45 minutes, or until dark and cooked through, turning halfway though.  Serve – no dip required…we had them with a double-stuffed potato and a fresh green salad (including some dandelion!)