Tamarind Sticky Wings

These wings are sticky, sweet and sour. They are perfect served as a starter or as side dish to a curry, also they are amazing cooked on a BBQ.  This sourness comes from the tamarind and lime.  Tasty and more-ish.

  • Serves 2-4 (depending on what course it is)
  • 14 chicken wings
  • 3 tbsp. tamarind paste
  • 2 tbsp. light soy sauce
  • 4 tbsp. runny honey
  • 2 tbsp. soft brown sugar
  • juice of a lime, plus another lime cut into wedges to serve
  • 3″ chunk of ginger grated
  • 3 cloves of garlic grated
  • 3 dried chillies crumbled
  • pinch sea salt
  • 1 tsp. toasted sesame seeds for decoration
  • Place all of the ingredients into an oven tray and whisk into a paste.
  • Add the chicken and using your hands coat each wing.
  • 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 15 minutes.
  • After this time the wings should be cooked and really tender.  
  • Remove the foil and stir the chicken through the juices.  Remove the chicken and place onto a separate oven tray lined with baking paper.
  • Place the chicken back into the oven, turn the heat back up to high and let it brown for 10 minutes.
  • With the juices place the tray directly onto the hob and let it bubble away on a medium heat until it reduces down. you can brush the chicken with this marinade a couple of times.
  • Once the chicken is cooked stir through more of the marinade, sprinkle over the sesame seeds and serve with lime wedges.