Trini Tamarind Wings

Total Time:
24 hr 46 min
30 min
24 hr
16 min

35 to 40 wings

  • Caribbean-Style Marinade:
  • 1/3 cup fresh thyme leaves
  • 1/3 cup cloves garlic
  • 1/2 cup chopped scallions
  • 1/3 cup chopped fresh cilantro leaves
  • 2 tablespoons Cajun seasoning
  • 1/2 cup vinegar
  • 4 pounds chicken wings
  • Trini Tamarind Sauce:
  • 2 cups tamarind pulp, see Cook's Note
  • 1 cup water
  • 1 cup sugar
  • 1/3 cup chopped fresh cilantro leaves
  • 3 tablespoons salt
  • 2 tablespoons pureed garlic
  • 1 1/2 tablespoons garam masala
  • 1 teaspoon ground cumin
  • Habanero pepper, or red pepper flakes
  • Lava Sauce:
  • 1/4 cup olive oil
  • 1 clove garlic
  • 1/2 cup mayonnaise
  • 2 tablespoons sugar
  • 2 tablespoons paprika
  • 2 tablespoons Secret Special 4 pepper blend, or your favorite
  • Canola or vegetable oil, for frying
  • Veggies or sides, for serving
  • For the marinade: Puree all the ingredients, except the chicken wings, together in a food processor, and then add to the chicken wings. Marinate the wings for 24 hours.

  • For the tamarind sauce: Mix all the ingredients into a medium-thick sauce. Refrigerate for 1 day to allow all the flavors to meld.

  • For the lava sauce: In a small pot, heat the olive oil and saute the garlic until golden; remove and cool. Add all the other ingredients, combine completely, and refrigerate.

  • Preheat the oil to 350 degrees F.

  • Add the chicken wings to the oil and deep fry until they are crispy and golden, about 15 minutes. Remove from the oil and drain.

  • Transfer the wings to a hot wok and douse with Trini Tamarind Sauce. Saute the wings for 1 minute in the sauce, remove, and serve with your choice of veggies or sides. Drizzle with Lava Sauce for an extra punch of spicy goodness.

  • Cook's Note: For tamarind pulp, soak 1 pound peeled tamarind fruit in 1 1/2cups warm water, then sieve to extract seeds and seed coverings.

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