Recipe courtesy of Suvir Saran
Recipe courtesy of Suvir Saran
Watch how to make this recipe.
Tamarind Chicken Wings
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- Level: Intermediate
- Total: 1 hr 55 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 264
- Total Fat
- 12 g
- Saturated Fat
- 3 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 0 g
- Sugar
- 24 g
- Protein
- 13 g
- Cholesterol
- 84 mg
- Sodium
- 224 mg
In this recipe, you'll learn how to marinate wings in honey and Indian spices before baking and finishing them in an irresistible homemade chutney.
- Level: Intermediate
- Total: 1 hr 55 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 264
- Total Fat
- 12 g
- Saturated Fat
- 3 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 0 g
- Sugar
- 24 g
- Protein
- 13 g
- Cholesterol
- 84 mg
- Sodium
- 224 mg
Ingredients
Chicken Wings
Chutney
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Directions
- Put the wings in a large bowl, followed by honey, olive oil, salt, garam masala, cumin, paprika, and cayenne. Toss to combine, then transfer to a zip-top bag. Let rest 30 minutes, overnight, or up to several days in the refrigerator.
- Bring 2 cups of water to a simmer in a small saucepan, then add the asafoetida, ginger, cayenne, and garam masala. Meanwhile, toast cumin and fennel in a small skillet until they're fragrant and slightly smoky. Transfer to a small bowl to cool, then grind the seeds in a mortar and pestle until they're coarse and sandy. Add to water-and-spice mixture, followed by the sugar, and stir to combine. Add tamarind and continue cooking for 20 minutes.
- Preheat oven to 400 degrees F. After 20 minutes, check chutney for consistency—it should look like a chocolate sauce. Remove from heat to cool. Meanwhile, line a rimmed baking sheet with aluminum foil; place a wire rack on top of the baking sheet and arrange the marinated chicken wings in a single layer. Bake 20–25 minutes. Remove from oven and transfer wings to a large bowl. Toss with the chutney, then replace wings on the rack and bake again, 5–10 minutes, until golden brown.
- Remove chicken wings and serve.
