Tamarind Caramel Wings

TIME 45 minutes

DIFFICULTY Easy

SERVES 4

INGREDIENTS

2 kg chicken wings (drumettes and wingettes)
2 tbsp baking powder
2 tbsp corn flour
1 tbsp salt
2 tsp curry powder
½ tbsp paprika
1 tsp garlic powder

CHILI CARAMEL GLAZE

1 tbsp tamarind paste
90 g brown sugar
1 tbsp finely chopped lemongrass
30 ml water
Zest and juice of 1 lime
1 tbsp fish sauce
1 tsp finely grated ginger
1 garlic clove, crushed

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METHOD

Preheat the oven to 220°C (fan-forced). Line a large baking tray with baking paper.

In a large bowl, combine the baking powder, corn flour, salt, pepper, paprika, and garlic powder. Add the chicken wings to the bowl and toss well to coat them evenly with the mixture.

Place the spice-rubbed wings onto the prepared tray and bake for 40-45 minutes, or until the wings are cooked through and crispy.

Meanwhile, make the chili caramel glaze. In a medium heavy-based saucepan, combine the brown sugar, water, tamarind paste, and lemongrass over medium-high heat. Stir until the sugar dissolves.

Bring the mixture to a boil and cook it without stirring for an additional 5 minutes, until the sugar caramelizes and darkens.

Carefully stir in the lime juice, fish sauce, grated ginger, crushed garlic, and lime zest and cook for a further 1-2 mins. 

Pour straight over wings while hot. 

Coconut rice and cucumber is a strong recommend

Coconut rice recipe here!