Sticky Spiced Chicken Wings

by Charlie McCarthy, Sr.

Ingredients

• 5 tbsp tamarind
• 2 tbsp vegetable oil
• 2 tbsp brown sugar
• 1 tbsp fish sauce
• 2 cloves garlic
• 4 spring onions
• 1 tsp chili flakes
• 20 chicken wings

Recipe

NOTE: Can replace tamarind with juice of 2 limes + 2.5 tbsp of brown sugar. Optionally serve with rice.

1. If using block tamarind, place it in a bowl with 2 tbsp. hot water to dissolve it. then remove any seeds.
2. Put tamarind paste in a large bowl with the vegetable oil, brown sugar, fish sauce, chopped garlic, sliced spring onions, and chili flakes and mix well, add the chicken wings and use your hand to toss them thoroughly in the mixture. Cover with cling film and marinate in the fridge overnight or for at least 1 hour (I do 2 hours and it’s perfect)
3. Preheat oven to 350F.
4. Line a roasting tin with foil (to make it easier cleaning up later) and place the marinated wings in it. Roast for about 25-35 minutes, until cooked through and sticky!
5. Serve wings plain as finger food or with Thai rice as described earlier.

Enjoy!