Spicy, sweet, and tart.
). Dried chiles save the day again in these simple chicken wings, with an assist from tart tamarind paste, smoky palm sugar, and fiery ginger.
Unlike crispy fried chicken wings, these are tender from a gentle roast in the oven, which caramelizes the palm sugar into a sticky, finger-licking glaze. The Kashmiri red chiles I use here are on the mild side, so I pair them with fresh Thai chiles for some extra punch. Luckily, the tamarind and palm sugar help balance the heat, so you’ll want to keep nibbling on wing after wing.chiles to remove the seeds before toasting them in a dry sauté pan until they're fragrant and pliable.
Using the same sauté pan I toasted the dried chiles in, I briefly cook down the chile paste to evaporate some of that added liquid, stirring and scraping with a heat resistant spatula to prevent the mixture from burning. Since I’m not looking to caramelize the sugars or fully develop the flavors in the chiles—there’s time for that in the oven—I just cook the paste until it's thick enough to coat the wings.
In a large bowl, I combine the chicken wings with the chile paste and toss them until they're evenly coated. Meanwhile, I preheat a foil-lined rimmed baking sheet. This ensures that the sticky glaze sticks to the wings and not the baking sheet, because it will begin caramelizing as soon as it hits the hot pan. I grease the baking sheet and add the wings, topping each with any remaining chile paste, before sliding them into the oven.
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