Jerky Wings With Cool-Down Apricot Tamarind Sauce Recipe
Ingredients
| 2 lbs chicken wings, tips removed | ||
| Marinade | ||
| Green onions | 5 , chopped | |
| Onion | 1 , chopped | |
| 1 Scotch bonnet pepper, seeded | ||
| Soy sauce | 3 Tablespoon | |
| Oil | 1 Tablespoon | |
| Vinegar | 1 Tablespoon | |
| Thyme | 2 Teaspoon | |
| Sugar | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Allspice | 1 Teaspoon | |
| Ground black pepper | 1 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| Cinnamon | 1/2 Teaspoon | |
| Tamarind Sauce | ||
| 1 cup tamarind nectar | ||
| Apricot jam | 1/4 Cup (16 tbs) | |
| Honey | 2 Tablespoon | |
| Dijon Mustard | 1 Tablespoon | |
Directions
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.
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.
Chef
