Go Back

Tamarind Glazed Chicken Wings

Oven-baked chicken wings crisped with a baking powder dry rub, tossed in a tangy-sweet tamarind glaze right after baking.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Servings: 4
Calories: 380
Ingredients Method

Ingredients
  

  • For the Wings
  • 2 lbs chicken wings split into flats and drumettes, patted very dry
  • 1 tablespoon baking powder aluminum-free
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • For the Tamarind Glaze
  • 1/3 cup tamarind concentrate
  • 3 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 2 garlic cloves minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon fish sauce
  • 1 teaspoon sriracha or chili garlic sauce optional
  • 2 tablespoons water to thin if needed
  • To Finish
  • 1 tablespoon toasted sesame seeds
  • 2 scallions thinly sliced
  • Lime wedges for serving

Method
 

  1. Preheat the oven to 425°F (220°C) and set a wire rack inside a rimmed sheet pan.
  2. Pat the wings completely dry with paper towels. Toss with the baking powder, salt, pepper, and garlic powder until evenly coated.
  3. Arrange the wings in a single layer on the rack, leaving space between pieces. Bake for 45 to 50 minutes, flipping halfway through, until deeply golden and crisp.
  4. While the wings bake, combine the tamarind concentrate, brown sugar, soy sauce, garlic, ginger, fish sauce, and sriracha in a small saucepan. Simmer for 5 to 7 minutes, until slightly thickened.
  5. As soon as the wings come out of the oven, toss them in the warm glaze while they're still hot.
  6. Scatter sesame seeds and scallions over the top and serve immediately with lime wedges.