Spicy Tamarind Wings

Spicy Tamarind Wings that are hot, crispy and perfect any night of the week. These wings are the perfect balance of spicy and saucy balanced out by the natural sweetness of tamarind. 

Growing up dishes like wings, tandoori chicken and weekend eggs were my Dad’s speciality. In fact, my Dad’s chicken dishes became so loved by our inner circle that when I started my blog those were the first recipes they requested. Funny enough if you thought getting recipes out of Indian Moms was tough, try asking a Dad. My Dad always calls his dishes “experiments” and adds what he’s feeling in the moment. When he made these wings I was following him around like a lost puppy, trying to document each and every move 😂. 

And just to make sure all that following him around worked, we tested this one more time a few weeks later and yes, the wings were just as amazing as when I first tried them. 

HOW TO GET CRISPY CHICKEN WINGS 

  • Whether you’re baking or frying, we got the secret to the crispiest chicken wings
  • Hot, crispy chicken wings. Whether you’re baking or frying them, here’s a little trick that will help ensure the skin becomes perfectly crunchy.
  • Before baking or frying, parboil the chicken wings to get extra-crispy skin.
  • Parboiling, means we’ll partially cook the chicken wings in simmering water before cooking them by either frying, baking or air frying.
  • I was skeptical about this method but then my Dad explained to me that parboiling helps get rid of some of the excess fat so the chicken wings are crispier. After trying his wings I completely understood how this method works! 

THE FLAVOR PROFILE

Use your favorite Tamarind chutney for the base of your sauce. We used a homemade one my mom had made but most store bought ones have a similar flavor profile of spicy, sour and sweet. My favorite store bought brands that make it are Swad and Deep. 

The dry rub ensures the spices stick during the cooking process and the wet spices coat the wings as the perfect end touch. 

TO FRY, BAKE, OR AIR FRY

You can cook these wings however you please. My dad fried them after par boiling but baking or air frying would work just as well. To get the crispiest wings make sure to pat them dry before cooking them in your chosen method. 

Hot, crispy Spicy Tamarind Wings that are perfect any night of the week. Crispy wings tossed in a tamarind sauce give you the perfect balance of spicy, sour and sweet. So good they make your mouth water.

Spicy Tamarind Wings
 
Prep time
Cook time
Total time
 
Spicy Tamarind Wings that are hot, crispy and perfect any night of the week. Hot wings tossed in a tamarind sauce that give you the perfect balance of spicy, sour and sweet. So good they make your mouth water.
Author:
Recipe type: Appetizer
Cuisine: Indian
Ingredients
  • 2 lbs chicken wings; drums and flats
  • 3 tablespoon salt; for parboiling
  • 4 cup water; for parboiling
DRY RUB
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1 teaspoon coriander powder
  • ½ teaspoon paprika
  • ¼ teaspoon red chili powder
SPICY TAMARIND SAUCE
  • ⅓ cup tamarind + date chutney
  • ¼ cup wing sauce; we use Franks
  • 2 tablespoon honey
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon salt
  • ¼ teaspoon turmeric
  • ½ teaspoon cumin powder
  • 1 teaspoon red chili powder
  • 1 tablespoon butter; melted
GARNISH
  • 1 tablespoon chopped scallions
  • 1 teaspoon chopped green chilies
Method
PREP + PARBOIL
  1. In a big pot add water, season with salt and bring to boil.
  2. Add the chicken wings to the pot, and reduce the heat slightly to keep them at a simmer for 7 minutes. Do not boil longer.
  3. Drain the wings with a colander, allowing them to drip dry for a couple minutes. Then dry them very well with a paper towel.
  4. In a large bowl add the dried parboiled wings, dry seasonings and mix well.
FRYING
  1. Heat 3 cup oil in a large saucepan to 375 degrees F. Fry chicken wings in hot oil until crisp and no longer pink at the bone and the juices run clear, 9 to 12 minutes. An food thermometer inserted into the thickest part of the meat, near the bone should read 165 degrees F.
AIR FRYING
  1. Spray the basket your air fryer with cooking spray and place the wings in the fryer basket so they are not touching (if necessary to fit, line up the wings standing upright along the sides). Set the air fryer to 390 degrees F and cook for 12 minutes, then flip the wings with tongs and cook for 12 more minutes or until chicken wings are crisp and golden brown on the outside.
BAKING
  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 more minutes, or until the meat is cooked through and the skin is golden brown.
TOSS WITH SAUCE:
  1. In a large bowl mix all ingredients for your Spicy Tamarind Sauce. Once your wings have been cooked add them to the sauce and toss to coat.
GARNISH + SERVE
  1. Garnish them with fresh scallion and finely chopped chili’s. Enjoy while hot.

Enjoy,

Spicy Tamarind Wings Pin

6 thoughts on “Spicy Tamarind Wings

    1. haha will share soon but like i said if you have store bought or your own homemade can use that for sure

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