I’ve had a wedge of tamarind lurking at the back of my cupboard for a while now. Having never cooked with it before, I found its brown twiggyness rather daunting. I have to admit that I didn’t even know what it was until I hacked into it (in case you don’t either, it is the matured fruit of the bushy tamarind tree). After a bit of dissolving, prodding and sieving I was left with a sweet brown liquid that, along with a few other ingredients, created a mightily impressive sticky marinade for chicken wings. Baked in the oven for half an hour and served up with a simple green salad and some skinny sweet potato fries, these deliciously sweet caramelised chicken wings make the perfect summer supper.
Adapted from ‘Alice’s Cook Book’
Serves 2 to 3
1 dessert spoon vegetable oil
1 tbsp runny honey
1 tbsp muscovado sugar
1 dessert spoon soy sauce
1cm sized piece ginger, peeled and grated
1 garlic clove, crushed
½ tsp dried chili flakes
10 chicken wings
- Place the tamarind in a bowl and pour over 30ml of boiling water. Mix with a fork and leave for a few minutes. Strain through a course sieve, pressing the pulp down with the back of a spoon. Add the liquid to the honey, sugar, oil, soy, ginger, garlic and chili in a large bowl and set aside in a cool fridge for ½ an hour, or longer in the fridge if you can.
- Preheat the oven to 200C and place the wings on a baking tray. Cook for 25 to 30 minutes, turning half way through.
Culinary Know How: FRESHER
Budget: UNDER £3
Kitchen Requirements: BAKING TRAY, SEIVE, LARGE BOWL, SMALL BOWL.