This recipe is inspired by a salsa featured in a Mexican restaurant we visit when in Los Angeles. It is sweet/tart, fruity and a little spicy. These wings are very easy (and addictive). You can wing it with a greater or lesser number of wings as the recipe as written gives you more salsa than needed. —creamtea
1 to 1-1/2 pounds
chicken wings (about 8 wings); this recipe makes plenty of sauce, so the amount of wings can be fairly flexible.
juice of 1/2 clementine (strain to remove seeds if necessary)
Rinse chicken wings, removing any pin feathers; pat dry, Arrange in a shallow roasting pan.
Sprinkle lightly with salt
In a bowl, blend tamarind paste, juice, and spices. Stir with a fork or whisk to combine.
Place wings in a roasting pan or baking pan, skin-side up, and pour marinade over to coat. You can marinate, refrigerated, for an hour or two, or put them right in the oven.
Roast uncovered in oven until done, about 25-35 minutes (to avoid burning, you can carefully pour a small amount of water around, not over, the wings to a depth of ~1/2 inch. I usually put them a little more closely packed in a Corningware-type oval baker, in which case they likely won't need the water). Serve hot, warm or at room temperature.