foodie with a passion for Indian cuisine

Tamarind Chicken Wings

Tamarind Chicken Wings

Sweet, tangy and sticky Indian chicken wings

Course Appetizer
Cuisine Indian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Author Michael


Tamarind sauce

  • 3 tsp tamarind concentrate
  • 1 tbsp groundnut oil
  • 2 tsp garam masala
  • 1 tbsp chopped green chilli
  • 4 tbsp demerera sugar

Chicken wings

  • 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


  1. 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


Recipe Notes

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