| Level: | Intermediate |
| Total: | 1 day 46 min |
| Prep: | 30 min |
| Inactive: | 1 day |
| Cook: | 16 min |
| Yield: | 35 to 40 wings |
Ingredients
- 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
- 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
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 37.5 servings |
| Calories | 270 |
| Total Fat | 21 g |
| Saturated Fat | 3 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 9 g |
| Protein | 9 g |
| Cholesterol | 55 mg |
| Sodium | 211 mg |
Reviews
MY FAVE!!!
I quadrupled the recipe for a party of 60, and though there was lots left over, it was a total hit. People were asking to take them home. Main comment is to forget about using the tamarind paste that needs to be softened and pushed through a sieve. It takes forever and after 4 hours (I needed 8 cups) I found tamarind concentrate in a jar. It was far more liquid than using the paste, but at the point – who cares. I also used one cup less because it was tasting too “strong”. On it’s own the sauce was still strong but perfect over the wings.
I baked the wings at 400 degrees for about 35 – 40 min. because I wasn’t going to get spattered with oil during the party. There was far too much sauce for the amount of wings and I still have lots left over – which is in the freezer.
Love these, best wings we ever had! My sons use to go a famous wing restaurant place, Havent been there since I fixed these! 🙂 Love these!! Every time my boys want Wings these are the ones I will fix!
where do you find tamarind pulp in western wisconsin lol. would like to say i like these but i cant make them exactly yet