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Jerky Wings With Cool-Down Apricot Tamarind Sauce

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  Chicken wings 2 Pound, tips removed
For marinade
  Green onions 5 , chopped
  Onion 1 , chopped
  Scotch bonnet pepper To Taste, seeded
  Soy sauce 3 Tablespoon
  Oil 1 Tablespoon
  Vinegar 1 Tablespoon
  Fresh thyme 2 Teaspoon
  Sugar 2 Teaspoon
  Salt 1 Teaspoon
  Allspice 1 Teaspoon
  Freshly ground black pepper 1 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Tamarind sauce 1 Tablespoon
  Tamarind nectar 1 Cup (16 tbs)
  Apricot jam 1⁄4 Cup (4 tbs)
  Honey 2 Tablespoon
  Dijon mustard 1 Tablespoon

1. In shallow dish, place chicken wings in a single layer.
2. In a food processor or blender, combine all the marinade ingredients. Process 2 minutes, until very finely minced.
3. Spoon over chicken; cover and marinate in refrigerator for 1 1/2 hours, turning occasionally.
4. Preheat oven to 400°F (200°C).
5. Remove chicken from marinade and arrange in a shallow baking dish.
6. Bake chicken in oven for 45 minutes until crisp.
7. In a small saucepan, combine the tamarind nectar and jam and bring to a boil. Boil for 4 minutes, until thickened. Stir in honey and mustard, mixing well. Serve hot or at room temperature with wings.

Recipe Summary

Side Dish

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