Tamarind Chicken Wings

6
Servings
20m
Prep Time
45m
Cook Time
1h 5m
Ready In


"Love sticky wings. These hit the spot."

Original recipe yields 6 servings
OK

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.

Related

MaryCinAz

These are great wings! Thanks for sharing the recipe.

review by:
(7 Aug 2015)

JostLori

Delicious, sweet, sticky wings! Loved this recipe and followed it almost to a "T". I did up the sriracha sauce because we like things spicy, and added another garlic clove. And the wings themselves, I rubbed them with the oil, salt and pepper and roasted them for 30 minutes in the oven, then tossed them in the pan with the glaze for a few minutes while they got caramelized and sticky. Delish!!! (But would probably reduce the fish sauce just a tiny bit next time). Thanks for posting!

review by:
(19 May 2014)

QueenBea

These are great tasting wings I made for DH and a few of his buddies. They all really enjoyed these. Thanks for sharing this recipe.

review by:
(21 Dec 2013)