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Give chicken wings a new spin with an easy tamarind glaze

Crispy, sticky, spicy Buffalo wings have long been a bar favorite. But in recent years, chefs at all sorts of restaurants — from corner pubs to gastropubs — have been turning out creative spins on the humble chicken wing. One of those chefs is Ben Zwicker of New York City's TBar Steak & Lounge, whose "Angel chicken wings" are marinated in a savory blend of soy sauce, sesame oil, garlic and gi

Crispy, sticky, spicy Buffalo wings have long been a bar favorite. But in recent years, chefs at all sorts of restaurants — from corner pubs to gastropubs — have been turning out creative spins on the humble chicken wing. One of those chefs is Ben Zwicker of New York City's TBar Steak & Lounge, whose "Angel chicken wings" are marinated in a savory blend of soy sauce, sesame oil, garlic and ginger and then finished with a sweet-tart tamarind glaze. 

While the wings are deep-fried at the restaurant, Zwicker modified the recipe for the home cook by replacing deep-frying with a quick pan-fry, followed by baking — he demonstrates the easy method for making the wings (and the delicious results!) in this video. The video kicks off with how to make chicken wing "lollipops," which are a popular restaurant preparation. Don't feel like fussing with this step? Just buy chicken wing "drumettes" at the supermarket and start by making the marinade or the glaze — both can be made ahead, so your day-of prep time is minimal. Restaurant-style wings just got even easier!

Angel chicken wings with tamarind glaze

Serves: 4 as an appetizer

For the wings:

  • 16 chicken wing drumettes or lollipops
  • 1 cup marinade (see below)
  • 1/2 cup tamarind glaze (see below)
  • 1 tablespoon toasted sesame seeds
  • 1 carrot, julienned (optional)
  • 2 tablespoons neutral oil, such as canola, for frying

For the marinade:

  • 1/2 cup soy sauce
  • 1/2 cup rice wine vinegar
  • 2 tablespoons sesame oil
  • 2 cloves garlic, peeled
  • 1 large knob ginger
  • 1 pinch salt

For the tamarind glaze:

  • 1 cup (8 ounces) tamarind paste *see note, below
  • 1/2 cup honey
  • 1/4 cup water
  • 1/4 cup lime juice 
  • 2 tablespoons soy sauce

Make the marinade and marinate the wings: Place all ingredients in a blender and liquefy. Pour over prepared wings and marinate in a sealed container in the refrigerator for at least an hour and up to two days.

Make the tamarind glaze: Place all ingredients in a sauce pan over medium-heat heat and simmer, stirring frequently, until reduced by half, about 10 to 15 minutes (the glaze should have the consistency of maple syrup or warm honey). Set aside until cool. Glaze may be made ahead and stored in a tightly sealed container in the refrigerator for up to one week.

Cook the wings: Remove wings from marinade and shake off excess liquid (discard marinade). In a nonstick pan (preferably oven-proof) over medium heat, heat oil and then cook the chicken wings until browned, about 5 minutes. Transfer to the oven (if you did not use an oven-proof skillet to brown the wings, transfer them to a rimmed, oven-proof pan or dish) and bake at 375 degrees until cooked through, about 10 to 15 minutes, flipping wings halfway through cooking. Remove wings from oven, pour off excess fat, and place on stove top over medium heat. Add a few tablespoons of tamarind glaze (enough to coat the wings). Toss the wings in the glaze and continue to cook over low-medium heat until the glaze is shiny and clings to the wings. Remove wings from heat and toss with the sesame seeds. 

To serve: Fill a plate or bowl with the julienned carrots, then place the wings on top with the little bones sticking up. Or simply serve on a plate or platter. 

*Note: Tamarind paste can be found in the Asian food section of many supermarkets, in Asian specialty stores and online.