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Serves
US | Metric
Ingredients
  • 14 chicken wings
  • 3 tbsps tamarind paste
  • 2 tbsps light soy sauce
  • 4 tbsps runny honey
  • 2 tbsps soft brown sugar
  • juice of a lime, plus another lime cut into wedges to serve
  • 3 ″ chunk of ginger grated
  • 3 cloves of garlic grated
  • 3 dried chillies crumbled
  • pinch sea salt
  • 1 tsp toasted sesame seeds for decoration
TAMARIND STICKY WINGS TAMARIND STICKY WINGS
TAMARIND STICKY WINGS

These wings are sticky, sweet and sour. They are perfect served as a starter or as side dish to a curry, also they are amazing cooked on a BBQ. This sourness comes from the tamarind and lime. Tasty and more-ish.

Serves 2-4 depending on what meal you are serving.

Prep 10 minutes
Total 50 minutes
  • Place all of the ingredients into an oven tray and whisk into a paste.
  • Add the chicken and using your hands coat each wing.
  • Cover with foil and pop in the fridge for a few hours, I left mine overnight.
  • To cook; heat the oven to the highest temperature.
  • Place the wings in the oven still covered with foil. After 15 minutes turn the heat down to 180℃ s and cook for a further 15 minutes.
  • After this time the wings should be cooked and really tender. 
  • Remove the foil and stir the chicken through the juices. Remove the chicken and place onto a separate oven tray lined with baking paper.
  • Place the chicken back into the oven, turn the heat back up to high and let it brown for 10 minutes.
  • With the juices place the tray directly onto the hob and let it bubble away on a medium heat until it reduces down. you can brush the chicken with this marinade a couple of times.
  • Once the chicken is cooked stir through more of the marinade, sprinkle over the sesame seeds and serve with lime wedges.


TAMARIND STICKY WINGS

These wings are sticky, sweet and sour. They are perfect served as a starter or as side dish to a curry, also they are amazing cooked on a BBQ. This sourness comes from the tamarind and lime. Tasty and more-ish.

Serves 2-4 depending on what meal you are serving.

favorite
print
rate
Prep 10 minutes
Total 50 minutes
Serves
US | Metric
Ingredients
  • 14 chicken wings
  • 3 tbsps tamarind paste
  • 2 tbsps light soy sauce
  • 4 tbsps runny honey
  • 2 tbsps soft brown sugar
  • juice of a lime, plus another lime cut into wedges to serve
  • 3 ″ chunk of ginger grated
  • 3 cloves of garlic grated
  • 3 dried chillies crumbled
  • pinch sea salt
  • 1 tsp toasted sesame seeds for decoration

  • Place all of the ingredients into an oven tray and whisk into a paste.
  • Add the chicken and using your hands coat each wing.
  • Cover with foil and pop in the fridge for a few hours, I left mine overnight.
  • To cook; heat the oven to the highest temperature.
  • Place the wings in the oven still covered with foil. After 15 minutes turn the heat down to 180℃ s and cook for a further 15 minutes.
  • After this time the wings should be cooked and really tender. 
  • Remove the foil and stir the chicken through the juices. Remove the chicken and place onto a separate oven tray lined with baking paper.
  • Place the chicken back into the oven, turn the heat back up to high and let it brown for 10 minutes.
  • With the juices place the tray directly onto the hob and let it bubble away on a medium heat until it reduces down. you can brush the chicken with this marinade a couple of times.
  • Once the chicken is cooked stir through more of the marinade, sprinkle over the sesame seeds and serve with lime wedges.