Recipe courtesy of Georgann Coleman
Trini Tamarind Wings
- Level: Intermediate
- Yield: 35 to 40 wings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 37.5 servings
- Calories
- 270
- Total Fat
- 21
- Saturated Fat
- 3
- Carbohydrates
- 12
- Dietary Fiber
- 1
- Sugar
- 9
- Protein
- 9
- Cholesterol
- 55
- Sodium
- 211
- Total: 1 day 46 min
- Prep: 30 min
- Inactive: 1 day
- Cook: 16 min
Ingredients
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
Directions
- 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.