Description
Crunchy golden wings coated in a tamarind-spiced sauce—bold, tangy-sweet with fiery undertones. Pork-free, alcohol-free, and perfect for adults and kids.
Ingredients
Chicken Wings (2 lbs)
Salt (to taste)
Pepper (to taste)
Ketchup (1 cup)
Dijon Mustard (2 tbsp)
Tamarind Concentrate (1/2 cup)
Dark Brown Sugar (1/4 cup)
Garlic (3 cloves)
Galangal or Ginger (1 tbsp grated)
GF Worcestershire (2 tbsp)
Hot Sauce (to taste)
Apple Cider Vinegar (2 tbsp)
Habanero Pepper (1 whole, seeded)
Instructions
Rinse wings under cold water
Soak in 1:1 water-vinegar solution for 20 minutes
Pat dry until squeaky
Season with salt and pepper
Chill in fridge for 2 hours
Blend ketchup, mustard, tamarind, sugar, garlic, ginger, Worcestershire, hot sauce, and vinegar with habanero (optional)
Bake wings at 425°F (220°C) for 20-25 minutes
Coat with sauce during last 5 minutes
Broil for gilded sheen
Notes
Use 100% tamarind pulp, not paste
Marinated wings must drain to ensure crispiness
Full-fat ketchup improves sauce texture
Substitute thighs or drumsticks if preferred
Galangal replaces ginger for earthier notes
- Prep Time: 120
- Cook Time: 35
- Category: Dinner
- Method: Baking
- Cuisine: Korean-American fusion
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 25g
- Sodium: 1200mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 180mg