Tamarind Chicken Wings


-serves 6-8
​Believe it or not, I first tried Tamarind chicken wings at Gordon's Ramsay's BSK and have been in love with them forever. I frantically tried to look for his recipe online but just was unsuccessful. However, since the sweet, sour and spicy flavors of this beautiful southeast Asian dish were familiar to me, I did manage to put together an easy recipe after just a few attempts. Do try this gorgeous recipe of charred chicken wings especially if you are a fan of wings like me, and I promise it'll become a regular at your parties :)

Ingredients for Tamarind Chicken Wings

1kg chicken wings & drummettes  
2 tablespoons or 40g tamarind paste 
1/2 teaspoon dark soy sauce 
1 teaspoon salt
1 teaspoon red chili flakes
6 cloves garlic, chopped 
1 tablespoon ginger, chopped
1 fresh bird's eye chili, chopped 
2-3 tablespoons coconut oil/ cooking oil 
1.5 tablespoons honey
​1 teaspoon toasted sesame seeds, for garnish 

Recipe 
1. Soak tamarind paste in 1/2 cup hot water for 30 minutes.
2. Strain tamarind through a sieve and into a bowl, pressing pulp down with a spoon to get all the juice out.
3. Place tamarind juice, dark soy sauce, salt, chili flakes, ginger, garlic & fresh chili in a bowl and mix well.
4. Place chicken wings in the marinade and mix well. Refrigerate for a few hours. 
5. Heat 2 tablespoons oil in a wok. Once hot place marinated wings and sauce in hot oil.
6. Stir-fry on high flame for 5 minutes to sear chicken all over. Reduce heat to low - medium flame, cover and cook for 10-15 minutes, until chicken wings cook through and sauce thickens.
7. Finally add honey and stir well. Serve hot, garnished with toasted sesame seeds.

​*CAUTION- HIGHLY ADDICTIVE* 
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