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.
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