Tamarind Glazed Chicken Wings

To make tamarind glazed chicken wings, start by washing and cutting the chicken wings at the joint. Pat them dry and place them in a bowl. In a separate bowl, mix tamarind paste, red chili flakes, black pepper, garlic, fish sauce, olive oil, honey, and sugar to create the marinade. Coat the chicken wings in the marinade and let them sit for at least 30 minutes, or overnight for better flavor. Preheat a grill pan over medium-high heat and grill the wings for 15-20 minutes, turning occasionally. Brush with remaining marinade while grilling for added flavor.

Yes, tamarind glazed chicken wings can be made gluten-free! Just ensure that the fish sauce you use is gluten-free, as some brands may contain gluten. The rest of the ingredients, including tamarind paste, honey, and spices, are naturally gluten-free, making this dish a great option for those with gluten sensitivities.

If you don't have tamarind paste, you can substitute it with a mixture of equal parts of lime juice and brown sugar to mimic the sweet and tangy flavor. Alternatively, you can use pomegranate molasses or a combination of vinegar and sugar, but keep in mind that the flavor will differ slightly from the original recipe.

To store leftover tamarind glazed chicken wings, let them cool to room temperature, then place them in an airtight container. They can be stored in the refrigerator for up to 3 days. For longer storage, you can freeze them for up to 2 months. To reheat, simply bake in the oven or microwave until heated through.

Tamarind glazed chicken wings pair wonderfully with a variety of side dishes. Consider serving them with a fresh salad, coleslaw, or grilled vegetables for a light meal. For a heartier option, you can serve them with rice, quinoa, or even sweet potato fries to complement the sweet and tangy flavors of the wings.