Tandoori chicken wings with tamarind sauce recipe
The brains behind new cookbook Tandoori Home Cooking, chef Maunika Gowardhan is on a mission to teach the world how to conjure traditional tandoori flavours at home.
Tandoors – large, urn-shaped ovens – hail from the Indus Valley, where they have been used to create unique, deliciously charred dishes for centuries. They're hard to come by in home kitchens nowadays, but with a little know-how, it's possible to recreate those delectable tandoori flavours in a conventional oven. Just take this sticky-sweet chicken wings recipe as proof!
Here, juicy, smoky chicken wings are glazed with an irresistibly sweet, sour tamarind sauce. They're a little bit sticky, and a little bit spicy – and they're the perfect snack to feed a hungry crowd.
Note: Traditionally, this sauce would use jaggery, an unrefined cane sugar product widely used in India. Maunika has chosen to swap it for soft dark brown sugar, which is more readily available.
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
- 4 tbsp cornflour
- 2 tbsp rice flour
- 0.5 tsp garlic powder
- 1 pinch salt
- 12 chicken wings
- 1 handful green bird’s-eye chillies, slit lengthways, to serve
- 4 tbsp cornflour
- 2 tbsp rice flour
- 0.5 tsp garlic powder
- 1 pinch salt
- 12 chicken wings
- 1 handful green bird’s-eye chillies, slit lengthways, to serve
- 4 tbsp cornstarch
- 2 tbsp rice flour
- 0.5 tsp garlic powder
- 1 pinch salt
- 12 chicken wings
- 1 handful green bird’s-eye chilies, slit lengthwise, to serve
- 5 tbsp soft dark brown sugar
- 1 tsp Kashmiri chilli powder
- 200 ml water
- 6 tbsp tamarind paste
- 2 tbsp vegetable oil
- 5 tbsp soft dark brown sugar
- 1 tsp Kashmiri chilli powder
- 7 fl oz water
- 6 tbsp tamarind paste
- 2 tbsp vegetable oil
- 5 tbsp soft dark brown sugar
- 1 tsp Kashmiri chilli powder
- 0.8 cup water
- 6 tbsp tamarind paste
- 2 tbsp vegetable oil
Details
- Cuisine: Indian
- Recipe Type: Chicken
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 45 mins
- Serves: 4
Step-by-step
- Preheat the oven to 220°C/200°C fan/425°F/gas mark 7.
- Line a baking tray with baking paper (parchment).
- Mix the cornflour (cornstarch), rice flour, garlic powder and salt in a bowl. Set aside.
- Dip the chicken wings in the flour mixture so they’re evenly coated, then place them on the baking tray.
- Place the tray in the hot oven and bake the chicken for 40 minutes, turning the wings over halfway through the cooking time.
For the tamarind sauce:
- Put the sugar, chilli powder and water in a small saucepan and simmer over a low heat for 2-3 minutes.
- Add the tamarind paste and oil, and continue to simmer, stirring continuously for 3 minutes as the sauce thickens. Turn off the heat and set aside to cool.
To serve:
- Remove the wings from the oven, put them in a bowl and pour over the tamarind sauce while still warm.
- Arrange the chicken wings on a serving platter, and serve with extra sauce and green chillies alongside roti and salad.
Recipe adapted from Tandoori Home Cooking by Maunika Gowardhan (Hardie Grant, £25). Photography by Issy Croker.
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