Tamarind Chicken Wings


-serves 6-8 (GF, DF)
​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 red bird's eye chili, chopped 
2-3 tablespoons coconut 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 flesh out of the fruit. Alternatively, massage softened tamarind using your fingers until all the pulp is out of the fruit. Discard solids and use tamarind pulp in the recipe below.
3. Place tamarind pulp, dark soy sauce, salt, chili flakes, ginger, garlic & fresh chili in a bowl - stir well.
4. Place chicken wings in the marinade - stir well. Refrigerate for a few hours. Remember to bring chicken back to room temperature by placing it on your counter-top for about 30 minutes, before cooking.
5. Heat 2 tablespoons coconut 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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