Sticky Tamarind Glazed Chicken Wings with Spiced Peanut Crunch

Ingredients

• •2 pounds chicken wings, split at the joint, tips removed
• •1 teaspoon salt
• •1 teaspoon black pepper
• •2 tablespoons vegetable oil
• •1/2 cup tamarind paste
• •1/4 cup soy sauce
• •1/4 cup honey
• •1 tablespoon fish sauce
• •1 tablespoon rice vinegar
• •2 cloves garlic, minced
• •1 tablespoon fresh ginger, grated
• •1/2 teaspoon red chili flakes
• •1/4 cup roasted peanuts, roughly chopped
• •1 teaspoon sesame seeds
• •1/2 teaspoon ground coriander
• •2 tablespoons fresh cilantro, chopped (for garnish)

Instructions

1. 1

   Preheat the oven to 400°F (200°C) and line a baking sheet with foil or parchment paper.

2. 2

   Pat the chicken wings dry with paper towels and season with salt and black pepper.

3. 3

   In a large mixing bowl, toss the wings in vegetable oil until evenly coated. Arrange them in a single layer on the prepared baking sheet.

4. 4

   Roast the chicken wings in the oven for 25–30 minutes, flipping halfway through, until golden brown and crispy.

5. 5

   While the wings are roasting, prepare the tamarind glaze. In a small saucepan over medium heat, combine tamarind paste, soy sauce, honey, fish sauce, rice vinegar, minced garlic, grated ginger, and red chili flakes. Stir and let simmer for 5–7 minutes until slightly thickened.

6. 6

   To make the spiced peanut crunch, mix chopped peanuts, sesame seeds, and ground coriander in a small bowl. Set aside.

7. 7

   Remove the wings from the oven and transfer to a large mixing bowl. Pour the tamarind glaze over the wings and toss until well coated.

8. 8

   Return the glazed wings to the baking sheet and broil for 2–3 minutes, watching carefully, until the glaze caramelizes.

9. 9

   Transfer the wings to a serving platter, sprinkle generously with the spiced peanut crunch, and garnish with fresh cilantro.