Trini Tamarind Wings

  4.2 – 4 reviews  • Chicken Recipes
Level: Intermediate
Total: 1 day 46 min
Prep: 30 min
Inactive: 1 day
Cook: 16 min
Yield: 35 to 40 wings

Ingredients

  1. 1/3 cup fresh thyme leaves
  2. 1/3 cup cloves garlic
  3. 1/2 cup chopped scallions
  4. 1/3 cup chopped fresh cilantro leaves
  5. 2 tablespoons Cajun seasoning
  6. 1/2 cup vinegar
  7. 4 pounds chicken wings
  8. 2 cups tamarind pulp, see Cook’s Note
  9. 1 cup water
  10. 1 cup sugar
  11. 1/3 cup chopped fresh cilantro leaves
  12. 3 tablespoons salt
  13. 2 tablespoons pureed garlic
  14. 1 1/2 tablespoons garam masala
  15. 1 teaspoon ground cumin
  16. Habanero pepper, or red pepper flakes
  17. 1/4 cup olive oil
  18. 1 clove garlic
  19. 1/2 cup mayonnaise
  20. 2 tablespoons sugar
  21. 2 tablespoons paprika
  22. 2 tablespoons Secret Special 4 pepper blend, or your favorite
  23. Canola or vegetable oil, for frying
  24. Veggies or sides, for serving

Instructions

  1. 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.
  2. For the tamarind sauce: Mix all the ingredients into a medium-thick sauce. Refrigerate for 1 day to allow all the flavors to meld.
  3. 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.
  4. Preheat the oil to 350 degrees F.
  5. 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.
  6. 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

Patrick Parks
MY FAVE!!! 
Dawn Martinez
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. 

Christopher Dyer
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!
Denise Ryan
where do you find tamarind pulp in western wisconsin lol. would like to say i like these but i cant make them exactly yet

 

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