These chicken wings are really really good. They make a great appetizer, a change from the typical wings. You can make them just tangy or sweet and tangy depending on what you prefer. I made the non-sweet version here. Also, adjust the hotness as you like. This is also my entry to JFI Tamarind hosted this month by Sig of Live to Eat. Here's the link to the main JFI page at Mahanandi.
Ingredients (Serves 2)
8-10 chicken wing potions
1 tblsp tamarind concentrate (for sweet version use date tamarind chutney 2-4 tbslp, available in most indian stores)
1 tblsp soy sauce
1 tblsp very finely chopped garlic
1 tblsp worcestershire sauce
3-4 tblsp buffalo wing sauce (mild or hot on your preference)
2 pinches cumin (for the smoky flavor)
1 tsp red chilly powder
2 tbslp olive oil
Salt to taste
Mix all marinade ingredients together. Beat well.
Add chicken wings to a ziploc bag. Add marinade. Close bag and mix in the chicken wings with the marinade. Keep in the fridge overnight (If you're in a hurry marinate for atleast 30 minutes at room temp). Wings can also be frozen this way. Line a baking sheet with foil. Place chicken wings on it and pour any extra marinade over the wings. Bake at 425 F for about 30 minutes till chicken is cooked. In the last 5 minutes turn on broiler and broil on high for 5 minutes till wings turn dark brown on top. Serve hot with bleu cheese or ranch dip.