Tamarind Chicken Wings with White Hot Sauce
Ever seen these funny looking pods at your local market? Well, these are tamarind pods and I used them to make Tamarind Chicken Wings–one of my most requested recipes. These little guys are indigenous to Africa, but tamarind recipes can be found all over the world–from Mexico to Malaysia. The popularity of tamarind is due in part to their complex taste that is simultaneously sweet, sour and acidic. As you can imagine, Tamarind Chicken Wings pack an awesome flavor punch due to this secret ingredient. So try something new for once–you deserve it #bebetter #yearofyou #yas
To use tamarind, it is best to make a pulp out of its meat. You can do this by slowly boiling the separated meat until you achieve your desired consistency. You can also buy tamarind paste pre-made in lots of open-air markets. Trini tamarind is the most common.
I also made this tamarind chicken wings recipe with a legendary white hot sauce. Don’t let the appearance fool you–this whitish-orange sauce packs a ton of flavor and I’ll squirt it on everything from fried rice to pork chops. Get weird and sauce it up, you crazy cook you.
Tamarind Chicken Wings with White Hot Sauce Recipe
- 4 pounds chicken wings
- 1/2 cup fresh thyme sprigs
- 1/3 cup garlic cloves
- 1/2 cup scallions, chopped
- 1/2 cup cilantro, chopped
- 1/2 cup distilled vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
Tamarind Paste Sauce
- 1/2 pound tamarind pods
- 4 cups of water
- 1 cup sugar
- 1/2 cup chopped cilantro
- 2 tablespoons salt
- 2 tablespoons minced garlic
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- Dash cayenne pepper, for heat
White Hot Sauce
- 1/4 cup olive oil
- 2 cloves garlic
- 1/2 cup mayonnaise
- 3 tablespoons sugar
- 3 tablespoons paprika
- 1 tablespoon hot sauce
- Prep wings. Puree thyme, garlic cloves, scallions, cilantro, distilled vinegar, salt, pepper, paprika, onion powder and cayenne pepper. Put in a resealable bag with chicken wings and allow to marinade for 4 hours to overnight.
- Make the tamarind paste sauce. Crack open tamarind pods and separate out meat from pod, including roots.
- Boil 3 cups of hot water. Remove from heat. Soak tamarind meat in pot water for an hour.
- Put pot on stove and put heat on medium. Mash the meat well. You may find stones (resembling red pebbles).
- Strain out meat from pulp and set aside. Return paste to stove and heat until smooth and reduced to a thick paste. Add water as necessary.
- Mix paste with water, sugar, cilantro, salt, minced garlic, garam masala, cumin. Refrigerate for 4 hours to overnight.
- Make white hot sauce. In a saucepan, heat garlic clove and allow to cool. Mix with other white hot sauce ingredients and refrigerate until use.
- Make wings. Heat olive in a deep skillet to 350 degrees F. Fry wings until golden, 12-15 minutes, monitoring for temperature.
- In a large pan on high heat, place cooked wings and toss in tamarind paste sauce.
- Serve with white hot sauce and chopped cilantro.
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