Tamarind Glazed Chicken Wings

I love grilling wings and they are always an easy crowd pleaser in the summer. I marinated some wings in an Indian tikka marinade but had no additional plans for how to serve them and wasn't expecting to blog them. At the last minute though, I realized that they would taste great smothered in a tamarind chutney. I ran out and grabbed a box of tamarind and got to work.
Prep all your ingredients first and make a raita with yogurt, scallions, mint, lemon, and cucumber. Sweet tamarind in a frying pan with water, honey, cumin, cayenne, and vinegar. Grill up the wings while the sauce thickens. The wings were marinated in yogurt, curry powder, garlic, and ginger. The wings go right from the grill to the sauce. Serve them up with extra mint and some chiles for the people who like it hot. The tamarind sauce is sweet and sour and just a little spicy, a perfect wing sauce!

Tamarind Glazed Chicken Wings

  • Wing Marinade
  • 1 cup Yogurt
  • 1 tablespoon Curry Powder
  • 1 tablespoon Garam Masala
  • 1 teaspoon cayenne pepper
  • 3 cloves Garlic grated
  • 2 tablespoons Grated Ginger
  • 32 Chicken Wings
  • Wing Sauce
  • 10 Tamarind Pods
  • 2 cups Water
  • 1 teaspoon Cumin
  • 2 tablespoons Red Wine Vinegar
  • 1 teaspoon cayenne pepper
  • 2 tablespoons Honey
  • Raita
  • 1 cup Strained Yogurt
  • 1/2 cup Minced Cucumber
  • 1/4 cup Chopped Mint
  • 1 clove Garlic
  • 1 Lemon

Instructions

  1. Mix the marinade ingredients with some salt and add the wings. Allow to sit for a few hours.
  2. Mix the raita ingredients along with some salt and allow to sit for a half hour to come together.
  3. Remove the tamarind from the pods. Put it into a pan with water. Add the rest of the ingredients. Simmer for about an hour, adding water if needed.
  4. Strain out the seeds and strings from the tamarind mixture.
  5. Grill the wings low and slow to crisp the skin and render the fat.
  6. Toss the wings into the sauce to coat.
  7. Place the wings on a plate and top with some chopped chile peppers and mint. Serve with the raita.