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Spicy Sticky Tangy Tamarind BBQ Wings
Youssef Hb

Spicy Sticky Tangy Tamarind BBQ Wings

These American Fusion wings balance tamarind’s citrus tang with chipotle heat and a sticky glaze. Vinegar-soaked wings roast to a perfect crust and tender meat, glazed with a smoky-sweet tamarind sauce. Ideal for gatherings or weeknight indulgence.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: DINNER
Cuisine: American Fusion
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 lbs chicken wings (split joints)
  • 2 Tbsp vinegar (white or apple cider)
  • 2 cups water (for soaking)
  • 1 cup ketchup (organic whole tomato)
  • 2 Tbsp Dijon mustard (sharpen flavor if substituting with yellow)
  • 1/2 cup tamarind concentrate (or 2 Tbsp pulp with 1/4 cup water)
  • 1/4 cup dark brown sugar (use coconut sugar for paleo)
  • 1 Tbsp vegetarian/no-alcohol Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated
  • 2 Tbsp hot sauce (adjust to taste)
  • salt and pepper, to taste

Method
 

  1. Rinse chicken wings in cold water
  2. Soak in a solution of 2 cups water and 2 Tbsp vinegar for 10 minutes
  3. Rinse and pat wings dry
  4. Season wings with salt and pepper
  5. Chill for 2 hours (up to 24 hours) for enhanced marination
  6. Combine ketchup, Dijon mustard, tamarind concentrate, dark brown sugar, minced garlic, grated ginger, Worcestershire sauce, and hot sauce in a saucepan
  7. Simmer mixture over medium heat for 20 minutes
  8. Thicken the sauce by simmering 5-8 minutes until it beads when drizzled on parchment
  9. Preheat oven to 400°F
  10. Roast wings for 25-30 minutes until golden and crispy
  11. Toss wings in the thickened sauce while hot to create a sticky glaze

Notes

For a spicier result, increase hot sauce to 3-4 Tbsp
Freeze unglazed wings overnight for deeper flavor penetration
Use a meat thermometer to ensure chicken reaches 165°F before applying glaze
Glaze in small batches to avoid steaming the wings
Tamarind pulp option: Soak 2 Tbsp pulp in 1/4 cup water and simmer with remaining sauce ingredients