Inauguration week & sticky, spicy + tangy tamarind bbq chicken wings, vol. 3
...the most delish sauce you will make forever
I first wrote this the day after 1.6.21 (you know that domestic terror attack) and was feeling super heavy but then felt it wasn’t right. I wasn’t in a creative mood and I had a shitty week. You know when you just don’t feel like doing anything, including cooking...yea that’s how I felt!
So I deleted the entire newsletter and then yesterday (1/20/21) was the inauguration of Joe Biden and Kamala Harris. I was a ball of emotions, like everyone else in the world! It felt like a weight has been lifted from all the crazy shit we experienced in the last four years. Hell, 2020 felt like 4 years in one! Seeing Kamala, someone that looks like me, that graduated from an HBCU and someone who LOVES to cook, get sworn in as Vice President of the United States was so overwhelming, beautiful and inspiring. Also, everything that Biden has been through in his life and finally this is his moment, I was literally a crying baby.
I mean, 2020 was some straight shit and I think we were all looking forward to 2021. The inauguration felt like a great reset like our new POTUS and VP said, a new day.
So with that new day, there’s also a new recipe for this newsletter!
I’m going to switch some things up and since you guys who are reading this little ole’ newsletter of mine actually took time to subscribe...and when I tell you how appreciative I am that you clicked subscribe to read this, means A LOT to me! I want to offer you guys exclusive recipes that are not on le blog because you subscribed and I am grateful for you!
I made these sticky, spicy tamarind bbq wings two weekends ago and I must say they were f*cking DELICIOUS! This was one of those random cravings I was having. I always buy chicken wings when I’m at the grocery store because I love bar food lol...random right? I miss sitting at the bar eating different flavor chicken wings + fries and drinking cheap HH drinks with my friends. In addition to bar food, I love tamarind! I love it in food, in margaritas..gimme all of it! The sour & sweet taste of tamarind is a great contrast in food! It tastes amazing in a lot of dishes!
This weekend I was really missing community so these made my night and just imagining I was hanging out at a bar eating messy chicken wings. Honestly this pandemic quarantine sucks, I MISS GOING TF OUT TO DINNER! GETTING HAPPY HOUR WITH MY FRIENDS, GOING TO BRUNCH, GETTING LATE NIGHT GREASY PIZZA AFTER TWO MANY MARGS & SIPPING DELICIOUS WINE IN A BIG ASS GLASS & ASKING THE WAITER FOR ANOTHER ROUND!
I had to get that out lol. Anyway, these were a hit in this Bed-Stuy home so highly suggest making it for yours.
Until next newsletter! Happy cooking & 2021!
- xo, alex
Spicy + Sticky Tamarind BBQ Wings
Ingredients
1lb chicken wings (seasoned to your liking)
1 cup ketchup
1 tablespoon dijon mustard
½ cup tamarind concentrate or tamarind pulp (note below)
¼ cup dark brown sugar (or more)
2 cloves of garlic, finely minced or grated
1 teaspoon freshly grated ginger
1 teaspoon worcestershire sauce
a couple of dashes of hot sauce (prob ½ teaspoon)
1/4 cup or more of apple cider vinegar (depending how tangy you want, you may want to add more)
salt & pepper to taste
1 habanero or scotch bonnet pepper
Directions
*Note: if you have a tamarind pulp which is my fave to use, scoop out about ½ cup worth of the pulp and add about a cup of water in a pan. Place the pulp in the pan and turn the heat on medium high heat. Let the pulp dissolve into the water. What will be left is the seeds and pulp. With a fine mesh sifter, pour the tamarind syrup into a measuring cup and boom you have tamarind concentrate!
*Note: I fried these in my air fryer and I was not a believer in the air fryer but this thing is a must have! It’s quick, no fuss, just stick them in and let it do its thing for 30 minutes (after 15 I flip them over). If you don’t have one, you can either fry these in small batches of vegetable oil for about 10 minutes or bake them in the oven on 375 for about 35-40 minutes. Turning them over to crisp after 15-20 minutes.
CLEAN YOUR CHICKEN! Rinse with water and I clean mine with white vinegar then rinse again. Season the chicken to your liking. I generously used salt, pepper, paprika, onion powder & garlic powder. I like to at least let the chicken marinade for 2 hours.
In a saucepan on medium heat add everything in there except the apple cider vinegar, habanero pepper and wait to season with salt and pepper.
Bring your sauce to a gentle simmer for about 20 minutes. Once it starts to simmer add the habanero pepper and season with salt & pepper. The sauce will start to thicken up and reduce. If you can coat the back of the spoon your sauce is at its desired thickness.
Add the apple cider vinegar. I would say adjust the tangy-ness to your palette. I love a tangy bbq sauce so I always go heavy on the ACV but if you like a rich sweet bbq sauce use less then ¼ cup ACV.
Let the ACV incorporate for another 5-8 minutes then taste your sauce again for desired seasoning.
Fry your chicken according to the note above and pour the sauce all over the piping hot chicken in a bowl and ENJOY!