Made with sour twangy tamarind, with a kick of chilli, mellowed with honey – grab some paper towel because you’re going to get sticky.
- 12 chicken wings
- 2 tsp baking powder
- 1 tsp five spice powder
- ½ tsp salt
- ½ tsp dried garlic powder
- ½ tsp chilli powder
- 2 tsp vegetable oil
- 2 tbsp runny honey
- 1 tbsp tamarind paste
- 1 tbsp sriracha or other chilli sauce
- 6 spring onions, finely chopped
- Sesame seeds, toasted
- Put the baking powder, five spice, salt, garlic powder and chilli powder into a large bowl and mix
- Add the chicken wings and toss through the dry brine mixture until evenly coated
- Cover the bowl and leave in the fridge for an hour
- While they’re resting, pre-heat the oven to 200C fan (220C). Cover a baking sheet with foil and coat with the veg oil
- Place the wings in a single layer on the oiled foiled baking sheet and put into the oven
- Bake for 10 mins then turn down the heat to 160C fan (180C) for 40 mins, flipping the wings over half way through
- Mix the glaze – the honey, tamarind and sriracha – together in a large heatproof bowl
- When the wings are cooked, throw them into the bowl and gently toss (or use tongs to turn them over) until they’re thoroughly coated
- Leave to one side to cool slightly and allow the glaze to dry to a sticky coat
- Garnish with spring onion and sesame seeds. Try to avoid consuming them on the way to the table/sofa. Maybe next time double the recipe, just to be on the safe side
Sophie cooks 