Tamarind-Glazed Chicken Wings
For a stronger, more concentrated flavor, place the wings in a resealable freezer bag or in a tightly covered dish and marinate overnight. Bring to room temperature before roasting.
- 24 chicken wings or drumettes, patted dry with paper towels
- 3/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1/4 cup canola oil
- 4 large garlic cloves, minced
- 3 Tbs. tamarind paste or concentrate
- 3 Tbs. red wine vinegar
- 3 Tbs. honey
- 4 green onions, white and light green portions, minced
Glaze the chicken
In a large glass or ceramic bowl, toss the chicken with the salt and pepper.
In a large fry pan over medium-low heat, warm the oil. Add the garlic and cook, stirring constantly, until translucent, about 2 minutes. Remove from the heat, add the tamarind paste and vinegar and whisk until smooth. Set aside 1/4 cup of the glaze for basting. Add the chicken to the fry pan with the remaining glaze and toss to coat.
Cook the chicken
Preheat an oven to 400°F. Transfer the chicken to a baking sheet, discarding the marinade in the pan. Roast, turning occasionally, for 10 minutes.
Stir the honey into the reserved glaze. Continue to roast, basting the chicken pieces with the glaze and turning them occasionally, until firm and golden, about 15 minutes more.
Transfer the chicken wings to a platter, garnish with the green onions and serve immediately. Makes 24 wings.
Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).