Author Notes
This recipe is a very simple chicken wing recipe, that gets its base from tamarind chutney found in most Indian stores. The sweet and tangy base is further sparked up with cayenne and ginger. This recipe can also be done on the grill if desired. —Rinku Bhattacharya /Spice Chronicles
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Ingredients
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3/4 cup
tamarind chutney (store made)
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1 tablespoon
freshly grated ginger
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1 teaspoon
red cayenne pepper
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2
pods garlic
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1 tablespoon
soy sauce
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2 pounds
chicken wings
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2 tablespoons
vegetable (such as grape seed) oil for basting
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Cilantro and Freshly ground black pepper to garnish
Directions
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Pleace the tamarind chutney, ginger, cayenne pepper, garlic and soy sauce in a blender and process to a paste.
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Toss the wings into the mixture and set aside for 2 hours at room temperature or lower to marinate.
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Pre-heat the oven to 375 degrees
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Spread the wings in a single layer on a baking sheet and add the oil and roast for 35 minutes, turning once. The chicken should be tender and lightly crisped at spots.
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Serve the wings hot garnished with black pepper and cilantro
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