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Tandoori Tamarind Honey Baked Chicken Wings

Heighten the flavor of wings this Super Bowl Sunday with a touch of the sweet and sour taste of Tamarind.

Tamarind is a fruit in a pod, grows on the tamarind tree, a tropical semi-evergreen native to East Africa. The pulp inside the pod is what's used for cooking; it is a staple of Indian, Caribbean, Mexican, Thai, Vietnamese and Latin cooking.

The tart flavor of Tamarind, along with its caramel, floral, and smoky notes, adds a brightness that's more complex than lemon juice or vinegar.

Tamarind also lends a distinctive flavor to Worcestershire sauce.

A good source of vitamin C, tamarind, is prized for its ability to cool down the body and help break a fever.

Tamarind comes in various forms, including concentrate, paste, and pods. The thick, dark syrup concentrate is sold in a jar and ready to use, it may need to be diluted. The paste, which may contain seeds, is pulp pressed into block form. Both tamarind concentrate and tamarind paste are available at Indian, Latin, and Southeast Asian markets.

Use it for a touch of tangy sweetness in sauces, glazes, salad dressings, drinks, and stir-fries.

Tandoori Tamarind Honey Baked Chicken Wings

Tandoori Tamarind Honey Baked Chicken Wings

Makes 24 wings


24 chicken wings or drumettes, patted dry with paper towels

1 teaspoon kosher

1 teaspoon freshly ground black pepper

4 Tablespoons coconut or canola oil

3 large garlic cloves, minced

5 Tablespoons tamarind paste or concentrate

3 Tablespoons red wine vinegar

5 Tablespoons honey

4 green onions, thinly sliced

Sprinkle with sesame seeds

*Note: You can substitute Tandoori with the following spice blends

Nirmala’s Kitchen Peruvian Aji blend (lends a nutty warm cumin flavor)

Or you can use Sweet, Hot or Smoky Paprika


Glaze the chicken. In a large bowl, toss the chicken with the salt and pepper.

In a large 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, tandoori masala (if using) and vinegar and whisk until incorporated. Set aside 1/4 cup of the glaze for basting.

Add the chicken to the pan with the remaining glaze and toss to coat.

Bake the chicken Preheat an oven to 400°F. Transfer the chicken to a baking sheet, discarding the marinade in the pan. Bake, 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 sesame seeds serve immediately.


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