Tamarind Chicken Wings
Servings
Prep Time
Cook Time
Ready In
Recipe: #11284
November 22, 2013
Categories: Main Dish, Snacks, Poultry, Chicken, Appetizers, Asian, Budget-Friendly, Easy/Beginner Cooking, Christmas, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, July 4th, New Years, Picnic, Potluck, Summer, Winter, Stove Top, High Protein, No Eggs, Non-Dairy, Make it from scratch, Wings, Spicy, Spring more
"Love sticky wings. These hit the spot."
Ingredients
Nutritional
- Serving Size: 1 (142.7 g)
- Calories 306.2
- Total Fat - 18.9 g
- Saturated Fat - 4.4 g
- Cholesterol - 142.9 mg
- Sodium - 1176.9 mg
- Total Carbohydrate - 10.4 g
- Dietary Fiber - 0.8 g
- Sugars - 8.5 g
- Protein - 22.7 g
- Calcium - 36.8 mg
- Iron - 2.9 mg
- Vitamin C - 1.2 mg
- Thiamin - 0.1 mg
Step 1
In a small bowl, mix the tamarind paste, the brown sugar, fish sauce, garlic, ginger and sriracha sauce and set aside.
Step 2
To prepare chicken wings, cut off wing tip and put in zip lock bag and freeze to use in making stock. Then heat oil in a large skillet on medium heat. Season chicken wings with salt and pepper, then saute on both sides to nicely browned.
Step 3
Spoon just enough of the sauce to coat each wing well, but not to be swimming in it. Continue to saute wings for about 30 minutes on low heat, turning frequently to coat both sides, till they are tender and sticky.
Step 4
*Tip: You can find the tamarind paste and fish sauce at any Asian market if it's not in your grocery store.
Tips & Variations
No special items needed.
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