Tamarind spiced chicken wings
A fragrant fusion dish from Heddon Street Kitchen...
- Mix all the ingredients for the marinade together in a large bowl and add the chicken wings. Cover the bowl and place in the fridge for at least 1 hour but preferably overnight.
- While the chicken wings are marinating, make the tamarind sauce. Start by toasting the spices: place a dry frying pan over a medium heat and when it’s hot, add the chilies, fennel seeds, cumin seeds, coriander seeds and black peppercorns. Heat the spices for 1-2 minutes to release the aromas then crush them to a coarse powder in a pestle and mortar or spice grinder.Place a saucepan over a medium heat and add some vegetable oil. When hot, sweat the sliced onion with the garlic and bay leaves until soft.
- Add the spices to the pan and allow to cook for 5 minutes. Then add the tomato paste and cook out for a further 3 minutes.
- Add the sugar, honey, ketchup, Worcestershire sauce, vinegar, chicken stock and coriander stalks to the pan and stir to combine.
- Drain the softened tamarind, discarding the liquid, and add it to the pan.
- Allow the ingredients to cook for 1-2 hours so that all the spices come together and infuse the sauce.
- Pass the sauce through a fine sieve, discarding the pulp, and pour into a clean saucepan. Place the pan over a medium heat and reduce the sauce until it coats the back of a spoon. Season with salt and keep warm.
- After the wings have had time to marinate, remove them from the fridge and coat each wing in flour making sure you tap off any excess.
- The wings are now ready to be fried in a deep fat fryer preheated to 190ºC for around 4-6 minutes until golden all over. Alternatively, the wings can be shallow fried or roasted in an oven preheated to 190ºC for 20 minutes.
- Once the chicken wings have been cooked, coat the wings in the tamarind sauce and garnish with freshly chopped spring onions and coriander leaves before serving.
For the marinade
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp ground turmeric
- 2 tsp paprika
- ½ tsp garam masala
- 10g onion powder (available from health food shops or online)
- 1 tsp garlic salt
- 1 egg
- ½ tsp Dijon mustard
- 5ml vegetable oil
For the tamarind sauce
- 80g dried tamarind (soaked in 500ml water)
- 1 tsp dried chili
- 25g fennel seeds
- 25g cumin seeds
- 5g coriander seeds
- 1 tsp black peppercorns
- 1 large white onion, sliced
- 1 clove garlic, crushed
- 5 bay leaves
- 30g tomato paste
- 60g brown sugar
- 75g honey
- 60g ketchup
- 150ml Worcestershire sauce
- 40ml white wine vinegar
- 1.75 litres chicken stock
- 50g fresh coriander, leaves picked and chopped and stalks reserved