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Tamarind Chicken Wings

Delightful combination of tangy sweetness and spiciness, crispy chicken wings with a tamarind glaze perfect for gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Asian, Fusion
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken Wings
  • 2.2 lbs 2.2 lbs (1 kg) chicken wings Each wing becomes a crispy, juicy bite of goodness.
  • 1 tbsp 1 level tbsp aluminum-free baking powder Creates a delightful crunch without compromising taste.
  • ½ tsp ½ tsp pepper Subtle hint of spice.
  • 1 tsp 1 tsp neutral oil (such as avocado oil) Helps the wings cook evenly.
For the Tamarind Glaze
  • 1 tsp 1 tsp ginger paste Infuses a warm, zesty flavor.
  • 1 tsp 1 tsp garlic paste Adds rich, aromatic depth.
  • ½ tsp ½ tsp chili flakes Adds a touch of heat.
  • 3 tbsp 3 tbsp tamarind paste Provides a uniquely tangy flavor.
  • 2 tbsp 2 tbsp honey Balances tanginess with natural sweetness.
  • 3 tbsp 3 tbsp brown sugar Adds richness with a hint of molasses.
  • 2 tbsp 2 tbsp spring onions, finely sliced For garnish, adds color and flavor.

Method
 

Preparation
  1. Begin by cutting each chicken wing at the joint to separate it into a mini wing and a drumette.
  2. Pat the wings dry with paper towels. In a large bowl, combine the wings with baking powder, salt, and pepper. Toss well for an even coating.
Cooking
  1. Place the seasoned wings in the air fryer basket. Cook at 210°C (410°F) for 30-35 minutes, shaking the basket every 10 minutes.
  2. While the wings cook, prepare the tamarind glaze. Heat neutral oil in a small saucepan over medium heat. Add garlic, ginger, and chili flakes, cooking for about 30 seconds.
  3. Incorporate tamarind paste, honey, and brown sugar into the saucepan. Stir and bring to a gentle simmer for a couple of minutes until thickened.
  4. Once the wings are cooked, transfer them to a large bowl. Pour the tamarind glaze over and toss gently to coat.
  5. Serve the glazed wings hot, topped with finely sliced spring onions.

Notes

For extra crispiness, ensure wings are dry before seasoning. Experiment with spices for different flavors.