Hola,
Happy Hump Day!!
This recipe is a great starter or could be amazing cooked on a BBQ this summer. These wings are sticky, sweet and sour. This sourness comes from the Tamarind and lime. Quite unusually tasty, and moreish.
After testing this recipe out and it tasting amazing, I included it as part of my starter for the Supper Club last Saturday….
Ingredients:
Chicken Wings (enough for a couple per person) I used 14
3 Tbsp. tamarind paste
2 Tbsp. light soy sauce
4 Tbsp. runny honey
Juice of a lime, plus another lime cut into wedges to serve
3″ chunk of ginger grated
2 cloves of garlic grated
3 dried chillies crumbled
1 tsp sea salt
1/2 tbsp. sesame seeds
Method:
In a frying pan pop in the sesame seeds and toast, set aside.
In an oven tray pop all of the marinade ingredients and whisk up to a paste.
Add the chicken and with your hands rub into the meat.
Cover with foil and pop in the fridge for a few hours, I left mine overnight.
To cook; heat the oven to the highest temperature.
Place the wings in the oven still covered with foil. After 15 minutes turn the heat down to 180 degrees and cook for a further 20 minutes.
After this time the wings should be cooked. Remove the foil and stir the chicken through the juices. You can either carefully pour the juice into a saucepan leaving the chicken in the tray to cook further, or remove the chicken and place on a separate oven tray.
Pop the chicken back in the oven turn the heat back up and let it brown for 10 minutes.
With the juices pop the tray onto the hob and let it bubble away on a medium heat until it reduces down.
Once the chicken is cooked pop into a bowl drizzle over some of the reduced juice, sprinkle over the sesame seeds and serve with lime wedges.
YUM!!
Saturdays Supper Club was a great success; I am really looking forward to the next one!!
I tested out a few recipes for this evening which included the Tamarind Wings, but also used some good ol’ favourites. Check out the menu….
The recipes for the Prawn Pistachio Pasanda and the Dal Makhani can be found here;
https://lululemonandlace.com/recipes/fish-seafood/prawn-pistachio-pasanda/
https://lululemonandlace.com/recipes/lentilsbeans/dal-makhani/
https://lululemonandlace.com/recipes/rice-and-breads/tamarind-rice/
Photo taken by one of my guests
The dessert was Mango and Coconut cheesecake. This had a ginger and oat crumbly base, a layer of mango puree, then a creamy mascarpone and coconut cream layer topped with a mango rose, a sprinkle of Coconut and a lime leaf. Served in jam jars sat on tea cup plates.
Photo taken by one of my guests
I hope to share this full recipe with you soon…
Enjoy the rest of your week.
Love Lulu xxx
PRINTER FRIENDLY OPTION of the sticky wings
Sticky Tamarind Wings
by Lululemonandlace
This recipe is a great starter or could be amazing cooked on a BBQ this summer. These wings are sticky, sweet and sour. This sourness comes from the Tamarind and lime. Quite unusually tasty, and moreish.
Ingredients:
Chicken Wings (enough for a couple per person) I used 14
3 Tbsp. tamarind paste
2 Tbsp. light soy sauce
4 Tbsp. runny honey
Juice of a lime, plus another lime cut into wedges to serve
3″ chunk of ginger grated
2 cloves of garlic grated
3 dried chillies crumbled
1 tsp sea salt
1/2 tbsp. sesame seeds
Method:
In a frying pan pop in the sesame seeds and toast, set aside.
In an oven tray pop all of the marinade ingredients and whisk up to a paste.
Add the chicken and with your hands rub into the meat.
Cover with foil and pop in the fridge for a few hours, I left mine overnight.
To cook; heat the oven to the highest temperature.
Place the wings in the oven still covered with foil. After 15 minutes turn the heat down to 180 degrees and cook for a further 20 minutes.
After this time the wings should be cooked. Remove the foil and stir the chicken through the juices. You can either carefully pour the juice into a saucepan leaving the chicken in the tray to cook further, or remove the chicken and place on a separate oven tray.
Pop the chicken back in the oven turn the heat back up and let it brown for 10 minutes.
With the juices pop the tray onto the hob and let it bubble away on a medium heat until it reduces down.
Once the chicken is cooked pop into a bowl drizzle over some of the reduced juice, sprinkle over the sesame seeds and serve with lime wedges.
YUM!!
Lulu xxx
find me on Yummly
