Tamarind Chicken Wings

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.
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  • Level: Intermediate
  • Total: 1 hr 55 min
  • Active: 30 min
  • Yield: 6 servings
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Ingredients

Chicken Wings

2 pounds chicken wings, separated at drumette joint

2 tablespoons honey

2 tablespoons extra-virgin olive oil

1 teaspoon kosher salt

1 teaspoon garam masala

1/2 teaspoon ground cumin

1 teaspoon paprika

1/2 teaspoon cayenne

Chutney

2 cups water

1/2 teaspoon asafoetida

1 teaspoon ground ginger

1/2 teaspoon cayenne

1/2 teaspoon garam masala

1 teaspoon cumin seeds

1/2 teaspoon fennel seeds

1 1/4 cups sugar

3 tablespoons tamarind concentrate, preferably Tamcon brand, available at specialty stores and online

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Remove chicken wings and serve.
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