Tamarind Chicken Wings

Recipe by mariposa13
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chop the shallots.
  • Throw all the marinade ingredients into a food processor and whiz till you get a nice smooth paste.
  • Taste the marinade. It should have a pronounced tamarind-y and sweet flavour. Don't worry about the saltiness yet.
  • Take the chicken wings and cut each wing into two at the joint.
  • In a large bowl, add the chicken wings and marinade and mix well with your hands.
  • Cover and leave it to marinate overnight in the refrigerator, even 24 hours if you can.
  • After the marinating time is over, you'll find that some of the marinade has pooled in your bowl.
  • Transfer the chicken wings to another bowl, gently shaking off any excess marinade.
  • Now you'll have marinated wings in one bowl and excess marinade in the other.
  • We're about to deep-fry the chicken wings and the excess marinade will form our dipping sauce.
  • The wings must be fried only when required so they stay hot.
  • To make the sauce, take a pan, heat it, and pour the extra marinade into it.
  • Add about 1/2 cup of water or chicken stock and cook over medium heat for about 15-20 minutes till you have a sweet and fruity-sour sauce the consistency of tomato ketchup.
  • At this point, taste the sauce for saltiness and flavour balance.
  • Adjust if required. Turn off the heat.
  • For the wings: In a frying pan, heat about 300 ml oil for deep-frying.
  • Fry as many wings on medium-high heat at one time as you can without crowding them too much.
  • This should take about 5 minutes or till it turns a nice brown (not golden brown; we want them darker than that.).
  • Remove the first batch to a platter and dry the extra oil off with paper towels.
  • Repeat this till you've fried the entire batch of wings. Resist the temptation to eat them after they're fried. Actually, go ahead, try one piece. ;).
  • Now you have deep-fried wings and a dipping sauce.
  • How you want to take it from here is up to you.
  • You can serve the wings with the sauce on the side, or you can pour the sauce on top of the wings with a spoon to coat them. The second option is messier to eat, but more fun.
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