Chicken Wings with Tamarind
Appetizers • Kazakhstani
Description
Taken from a cookbook by a popular American chef.
Ingredients
- Duck wings 0 lbs
- Wheat Flour 5 oz
- Vegetable Oil to taste
- Chicken Egg 1 piece
- Paprika 2 spoons
- Black Cumin (Cumin) 1 tablespoon
- Garam Masala ½ spoons
- Dijon Mustard ½ spoons
- Vegetable Oil 2½ spoons
- Chili Flakes 1 tablespoon
- Black Cumin (Cumin) 2 spoons
- Ground coriander 2 spoons
- Spanish onions 1 head
- Tomato Puree 2 spoons
- Brown Sugar 2 spoons
- Honey 5 oz
- Ketchup 4 spoons
- Worcestershire Sauce 5 teaspoons
- Champagne Vinegar 4 spoons
- Tamarind Paste 3 spoons
- Chicken Broth 0 qt
- Ocean salt to taste
- Scallions 4 pieces
- Cilantro to taste
Step-by-Step Guide
Step 1
For the marinade, beat an egg in a large bowl, add the spices, mustard, and oil, then add the wings and coat them well. Cover with plastic wrap and refrigerate for 1 hour, or preferably overnight.
Step 2
For the sauce, heat a dry skillet over medium heat. Add the chili flakes and all the seeds, and toast for 1-2 minutes until fragrant. Transfer to a mortar or spice grinder and crush.
Step 3
Heat oil in a large saucepan over medium heat, add the onion, and cook, stirring occasionally, until softened, about 6–8 minutes. Add the crushed spices and cook, stirring, for another 2 minutes. Stir in the tomato paste and cook for 1–2 minutes. Add sugar, honey, ketchup, Worcestershire sauce, vinegar, tamarind, and broth, mix well, bring to a boil, reduce the heat, and simmer covered for 55–60 minutes, until slightly reduced and the flavors are developed.
Step 4
Strain the sauce through a fine sieve into a clean pot using a wooden spoon. Bring to a boil, then reduce the heat to medium and simmer uncovered for 30–35 minutes, until thickened (the finished sauce should coat the back of a wooden spoon in an even layer). Season with salt if needed, and keep warm.
Step 5
Take the wings out of the refrigerator. Season the flour with salt, pour it onto a wide plate, and coat the wings in the flour.
Step 6
Heat a large deep fryer to 355°F, or fill a large pot two-thirds full with vegetable oil and heat it until a cube of white bread thrown in turns brown in about 30 seconds. Fry the wings in two to three batches for about 10 minutes each, until golden brown on all sides, turning as necessary. Remove with a slotted spoon and place on paper towels. Keep the cooked wings warm and raise the frying oil temperature to the desired level before adding the next batch.
Step 7
Coat the wings in some of the tamarind sauce and place them on a plate. Sprinkle with green onions and cilantro, and serve with the remaining sauce.
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