Tamarind Chicken Wings

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If you love a good chicken wing, you're going to love this tangy, smoky tamarind chicken wing marinade. Feel free to use marinade on anything from wings to the whole bird, let the meat sit overnight for maximum flavour

Prep Time: 10 min + Marinate 6hrs

Cook time: 15 min

Yield: 50 wings

Ingredients

• 3-4 lbs of chicken (preferably bone-in, with skin)

• 1/4 cup olive oil

• 1/4 cup tamarind pulp, softened *see note

• 2 tbsp diced chipotle peppers (in a jar)

• 1 tbsp paprika

• 2 tsp salt

• 2 cloves garlic, grated

• 1/2 tsp black pepper

Directions

1. In a large bowl big enough to fit your chicken pieces in, combine olive oil, tamarind pulp, chipotle peppers, paprika, salt, garlic and pepper. Add in your chicken pieces and massage the marinade into the chicken, coating everything evenly.

2. Cover and place in the fridge for 6 hrs to overnight.

3. Heat a BBQ gill to 425F. Place the pieces of chicken on the top rack and grill using indirect heat for ~15min or until cooked through.

Zhuzh it up!

• If your top rack doesn't fit all the wings (like mine) I cooked mine in two batches making sure not to overcrowd the chicken so that the skin & sauce caramelize evenly.

• If your pulp is stiff, add a tbsp of boiling water to it & mix to soften everything up. At this point you might also want to pick out any seeds or skin. Then add it to the marinade.

This amazing recipe was adapted from the Tamarind Chicken by Lara Lee on Food & Wine