Make Mother's May Magical 💗✨

Tamarind Wings

1/3 cup fresh thyme leaves
1/3 cup cloves garlic
1/2 cup chopped scallions
1/3 cup chopped fresh cilantro leaves
2 tablespoons Cajun seasoning
1/2 cup vinegar
4 pounds chicken wings

Tamarind Sauce:
2 cups tamarind pulp, see Cook’s Note
1 cup water
1 cup sugar
1/3 cup chopped fresh cilantro leaves
3 tablespoons salt
2 tablespoons pureed garlic
1 1/2 tablespoons garam masala
1 teaspoon ground cumin
Habanero pepper, or red pepper flake.

•For the marinade: Puree all the ingredients, except the chicken wings, together in your Hamilton Beach Food Processor, and then add to the chicken wings. Marinate the wings for 24 hours.
•For the tamarind sauce: Mix all the ingredients into a medium-thick sauce. Refrigerate for 1 day to allow all the flavors to meld.
•Preheat the oil to 350 degrees F.
•Add the chicken wings to Magnum Air Fryer and fry until they are crispy and golden, about 15 minutes. Remove from the oil and drain.
Transfer the wings to a hot wok and douse with Trini Tamarind Sauce. Saute the wings for 1 minute in the sauce, remove, and serve with your choice of veggies or sides. Drizzle with Lava Sauce for an extra punch of spicy goodness.
•Cook’s Note
For tamarind pulp, soak 1 pound peeled tamarind fruit in 1 1/2cups warm water, then sieve to extract seeds and seed coverings.

Made using the Magnum air Fryer


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