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 Wings1kg 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* |
For more delicious recipes, check out our upcoming hands-on cooking classes in Downtown Singapore.
Click here for more details.
Click here for more details.