Sweet, tangy and sticky Indian chicken wings
- 3 tsp tamarind concentrate
- 1 tbsp groundnut oil
- 2 tsp garam masala
- 1 tbsp chopped green chilli
- 4 tbsp demerera sugar
- 1 pack chicken wings (approx 10)
- 2 tbsp garam masala
- 2 tsp hot chilli powder
- 1 tsp salt
- 1 tbsp crushed coriander seeds
- 1 tbsp crushed cumin seeds
- 1 tsp crushed fennel seeds
- 2 tbsp groundnut oil
- 2 tsp garlic / ginger paste
Start by preparing the chicken wings.
Pre-heat the oven to 240 deg C.
Place the wings in a large bowl, add the oil and coat the wings.
Mix all of the ground and crushed spices together and sprinkle over the chicken wings and rub to combine.
Place the wings in the oven and bake for 40 minutes until browned and crispy, turning over 2/3 in to the cooking time.
Whilst the wings are cooking, prepare the tamarind sauce.
Add the groundnut oil to a small pan and place over a medium heat
Add the garlic / ginger paste and green chillies to the oil, stir fry for 1 minute, ensuring not to burn
Add the garam masala, stir fry for 30 seconds
Add the tamarind concentrate, stir to combine.
Add the sugar and stir to combine
At this point you'll have a really thick, black, gloupy mess in the pan - add the water to the pan and stir combine.
Bring the mixture to a boil and reduce to a medium heat and allow to reduce for 5 minutes
Test for taste - if it's too sour, add more sugar, if it's too sweet, add more tamarind / water to counter - and assess for spice flavouring - if you'd prefer a more Indian flavour, add some more garam masala to your liking
Add the corn flour and stir until thickened - the finished sauce should coat the back of a spoon when placed on top of the sauce - it should be runny enough to trickle over the wings and not thick like treacle
Add the chopped coriander and stir to combine
When the wings are done, place in a large bowl and pour over the tamarind sauce, using kitchen tongs to toss the wings around to ensure they're covered
These are some notes