RECIPE
21 INGREDIENTS9 STEPS2HR 45MIN

Tamarind-Glazed Chicken Wings

WATCH FULL VIDEO
WATCH FULL VIDEO
Love This Recipe?
136 Saved
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
GO TO BLOG
Learn how to make Tamarind-Glazed Chicken Wings in time for your Super Bowl party. Deep-fried wings (you can also grill or oven roast) are tossed in a delightful tamarind glaze for that sweet, tangy, spicy and sticky goodness.

2HR 45MIN

Total Cooking Time

21

Ingredients
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
3 lb
Chicken Wings , washed, trimmed
up to 5 lbs
Brine
1/4 cup
1/4 cup
Brown Sugar
3 cups
Water
1
Scallion , chopped
4
Whole Allspice
4 sprigs
Tamarind Glaze
1 cup
Tamarind Pulp
3 cloves
4 cups
Water
around 4 cups
2 stalks
Scallions , chopped
1 cup
Brown Sugar
1/4 cup
2
Oranges , juiced
1
Scotch Bonnet Pepper , finely chopped
1/4 tsp
2 Tbsp
ADD TO MY SHOPPING LIST

Directions

HIDE IMAGES
Step 1
In a pot add Water (3 cups) and bring it up to a simmer. Add in the Salt (1/4 cup) , Brown Sugar (1/4 cup) , Whole Allspice (4) , Fresh Thyme (4 sprigs) , Fresh Ginger (2 slices) , Scallion (1) and Ground Black Pepper (1/2 tsp) . Turn off the heat, whisk well and place in the fridge to cool.
Step 2
In a bowl place the Chicken Wings (3 lb) and pour in the chilled brine. Cover the bowl with some plastic wrap and place in the fridge for 1 hour.
Step 3
Remove from the fridge and set aside to come back up to room temperature.
Step 4
In a sauce pot over high heat add the Water (4 cups) and Tamarind Pulp (1 cup) . As it comes up to a boil start breaking the pulp apart with a spoon. Add in the Fresh Ginger (2 slices) and Garlic (3 cloves) and let it continue on a rolling boil for 5-7 minutes.
Step 5
Turn off the heat and strain the tamarind glaze. In another pan over low heat add Olive Oil (1 Tbsp) , Scallions (2 stalks) , Scotch Bonnet Pepper (1) and cook for 1 minute.
Step 6
Next, add the strained tamarind liquid, Brown Sugar (1 cup) , Honey (2 Tbsp) , Salt (1/4 tsp) , Oranges (2) , Ketchup (1/4 cup) and continue to cook. Take about 1/2 cup out and set aside to use as a dipping sauce.
Step 7
Continue to reduce the other half in the pan until nice and thick or about 15 minutes. Adjust the sugar levels at this point. Give it one final quick stir and remove from the stove.
Step 8
Place a wok or large pot over high heat and add frying oil. Dry the chicken wings and fry them in the oil but try not to overcrowd the pan. Once fully cooked remove and place them on a plate lined with paper towels.
Step 9
Warm the glaze back up on the same pan and add wings directly to the pan. Toss in the sauce, serve and enjoy!

Watch Full Video

Share Your Comments

Tap to Rate:
Leave a comment

Tags

VIEW MORE TAGS
136 Saved
You're one smart cookie! 🍪
By using this site, you agree to the use of cookies by SideChef and our partners for analytics and personalized content. ACCEPT
Make cooking easy
Discover personalized recipes, organize your meal plans, shop ingredients, and cook with confidence alongside our FREE, step-by-step cooking app.