Fatima's Fabulous Kitchen

I don't eat to live. I live to eat.

Mango Tamarind Wings

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These Mango Tamarind Wings are from my Sad Girls Cookout Series where the people are lonely and depressed, but the food is always bomb.

I’ve been meaning to post a wings recipe for a long time, so here it is! I am incredibly pleased with the outcome – they’re sweet, sticky, spicy – everything a good wing is supposed to be.

For the marinade, I blended up a mango, a serrano pepper, and lots of garlic. For acidity, I add tamarind concentrate (you can also use fresh tamarind from the block that has been soaked or the pulp) soy sauce for salt, and some chili powder and onion powder. It’s incredibly simple and perfect for the summertime.

Serve these up with some ranch dressing, and you’re in business.

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Mango Tamarind Chicken Wings

Grilled wings marinated in mango, tamarind, serrano pepper, garlic, soy sauce, onion powder, chili powder.

Ingredients

  • 1.5 lbs chicken wings
  • 1 Tbsp oil
  • 1 Tbsp tamarind concentrate*** (amount needed will vary depending on brand or if using fresh pulp)
  • 1 Tbsp soy sauce
  • 1 pinch of salt (or to taste)
  • 1 small mango (or 1/2 of a large alphonso mango)
  • 1 serrano pepper
  • 7 garlic cloves
  • 1/2 tsp onion powder
  • 1/2 tsp chili powder (or to taste)
  • ranch dressing (optional to serve wings with)

Instructions

  1. Let's start off by making the marinade. In a small food processor, add your mango, serrano pepper, and garlic. Whiz it all up. Add to your chicken along with the remainder of the ingredients – oil, soy sauce, salt, tamarind concentrate, onion powder, chili powder. Cover and marinate in the fridge for a few hours. (Note – the amount of tamarind you add may vary depending on if you are using fresh tamarind from the block or can also depend on the brand of concentrate of pulp. Some are more concentrated and hence more sour than others. Always taste before adding.)

  2. Fire your grill up and grill on both sides. Baste with leftover marinade and/or melted butter and oil. The crust should char up a bit. Usually it takes about 8-10 minutes per side (depending on how hot your grill is). The internal temp should reach around 170-175 F. Serve with store-bought or homemade ranch dressing.