Tamarind Glazed Chicken Wings – Zenwise Tamarind Glazed Chicken Wings – Zenwise
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Tamarind Glazed Chicken Wings

When you think of wings for a meal, you probably resort to Buffalo Wings … Teriyaki Wings … BBQ wings. But have you ever heard about Tamarind Glazed Chicken Wings?

In this recipe, chicken wings soak in a brine, then are coated with a sweet-and-savory tamarind glaze and roast in the oven. The result are tender wings screaming with bold, Asian-inspired flavor. And since they are baked, they are much healthier, too.


What is Tamarind?

Tamarind is a tropical fruit with a sweet and tangy flavor. The pulp is widely used in cooking throughout Southeast Asia, India, the Middle East, and the Caribbean. It’s often used as an ingredient in sauces, marinades, and chutneys. In fact, tamarind is one of the many ingredients found in Worcestershire sauce!


Why We Love These Ingredients

While tamarind has been a healing remedy for centuries, modern researchers confirm that this fruit contains polyphenols with antioxidant and anti-inflammatory properties. It also acts as an anti-microbial that can help kill bacteria, viruses, and parasites.

Tamarind is also a rich source of magnesium. This essential mineral plays a role in over 600 bodily functions including blood pressure, sleep, and blood sugar.

Chicken wings are a rich source of protein, as well as additional essential nutrients like iron, potassium, amino acids, and B vitamins. They’re also a great source of collagen. Collagen supports joint health, skin health, gut health, and immunity. It even helps promote muscle growth.


Pro Tips to Get You Started

Brining chicken involves soaking the meat in salt and various herbs to add extra flavor, promote tenderness and keep it juicy. The chicken should sit in the brine for an hour or two before cooking.

You can find tamarind concentrate [or paste] in Asian Grocery stores or upscale supermarkets [such as Whole Foods]. It’s also available online.


Let’s get cooking!


Tamarind Glazed Chicken Wings


  • 24 chicken wings or drumettes, patted dry with paper towels
  • 3/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1/4 cup canola oil
  • 4 large garlic cloves, minced
  • 3 TBSP tamarind paste or concentrate
  • 3 TBSP red wine vinegar
  • 3 TBSP honey
  • 4 green onions, white and light green portions, minced


For Brine:

  • ¼ cup Brown sugar
  • ¼ cup salt
  • 4 whole allspice [optional]
  • 4 springs fresh thyme
  • 3 slices fresh ginger
  • ½ of a medium onion widely sliced
  • ½ tsp pepper


  1. Make the brine: Add 3 cups water to a medium saucepan, and heat to a low simmer. Then add in the other ingredients and whisk to combine. Turn off heat and place in fridge to cool.

  2. When the brine is cool, place the chicken wings into the brine. Cover and place in the fridge for an hour or two. Then, take the chicken out of the brine, pat dry and set aside.

  3. Make the glaze: Add a drizzle of oil to a large fry pan over medium-low heat,  Add the garlic and cook, stirring constantly, until translucent, about 2 minutes.

  4. Add the tamarind paste and vinegar and whisk until smooth. Remove from the heat and set aside 1/4 cup of the glaze for basting. Add the chicken to the frying pan with the remaining glaze and toss to coat.

  5. Cook the chicken: Preheat oven to 400°F. Transfer the chicken to a baking sheet, discarding the marinade in the pan. Roast, turning occasionally, for 10 minutes.
    Stir the honey into the reserved glaze. Continue to roast, basting the chicken pieces with the glaze and turning them occasionally, until firm and golden, about 15 minutes more.

  6. Transfer the chicken wings to a platter, garnish with the green onions and a squeeze of fresh lime juice. Drizzle with the reserved honey-tamarind glaze. Serve immediately. Makes 24 wings.



recipe source:

original recipe was behind a paywall: https://www.epicurious.com/recipes/food/views/tamarind-glazed-grilled-chicken-wings


used this one instead:

Tamarind-Glazed Chicken Wings | Williams Sonoma (williams-sonoma.com)

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