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Author Notes: 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.
- 1/3 cup tamarind paste
- juice of 1/2 clementine (strain to remove seeds if necessary)
- 1 pinch ground dried chipotle pepper
- 1/8-1/4 teaspoons ground cloves (to taste)
- Heat oven to 375º
- 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.
- This recipe was entered in the contest for Your Best Appetizer to Share with Friends
- This recipe was entered in the contest for Your Best Weeknight Roast
- This recipe was entered in the contest for Your Best Hands-Off Recipe