Appetizing...
My sister hates the grocery store, to the point where she
waits in the car while I go in and shop. But what she does not understand is
that the best ideas come to you while looking for something completely different.
Originally I had every intention of making ginger glazed chicken wings. I was walking towards the produce isle all the
lights dimmed and a spotlight hit the box of tamarinds and a thought came to my
head. I questioned if I should change my recipe idea to include a tamarind glaze,
but threw out the idea finished shopping and went on my merry way home. Once home
I was plagued with the what ifs and shoulda-coulda-woulda’s. The very next day I went on instagram and saw
@fatboo making tamarind juice, I took it as a sign, went straight back to the
store and did what I should have done the day before.
It’s sweet and tangy with
hints of ginger and lemon. The tamarind flavor stands out among the ginger and
lemon so there is some hierarchy. I decided to season the wings very simply in
order for the sauce to stand out. But even though they are seasoned very simply they pack big flavor and can be had just as they are with no sauce.
Serves 18-36 depending on appetizer portion sizes
Ingredients (printable recipe)
18 whole chicken wings
2 tbsp Soy sauce
1 tsp. black pepper
1 tsp garlic powder
1 tbsp onion powder
1 tsp. paprika
1 tbsp canola oil
Sauce
15 tamarind pods
2 tsp. lemon zest
3 tsp. ginger grated
1 tsp. salt
¼ cup Honey
¼ cup sugar
Greedy tips
- Try grilling or pan frying the wings before tossing in the sauce if you don’t like deep frying
- Leave the wings whole if you choose and use a 12 minute cooking time. Separated they cook in about 8-10 minutes at 350 oil temp
- You can remove the seeds of the tamarind before cooking in the sauce, but it may be very sticky
Xoxo Greedygirl
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