Ginger Tamarind Chicken Wings


Tamarind Ginger Chicken WingsThis week has been a perfect week, all things considered for working in the kitchen, working in the garden and savoring all the wonderful joys of summer. It has been a surprisingly busy week for me all things considered, but I did get time to toss together some really simple, sticky, spicy and flavorful chicken wings that I had picked up this Saturday from the Pleasantville Farmer’s Market.

I was trying out a new vendor called Raghoo Farms, who appear to be a new vendor based out of Rhinebeck. NY dealing with chicken, eggs and other varieties of meat. I also picked up some lamb sausage and will let you know, what I did with it. I had intended to grill these wings, but ended up baking them instead. Marinated with some tamarind chutney, that can easily be found in an Indian grocery store, this wings are very simple to put together and will see you through both summer and fall and maybe well into winter when we actually enjoy the oven turned on.

Ginger Tamarind Chicken Wings

Prep Time: 2 minutes

Cook Time: 35 minutes

Total Time: 2 hours, 35 minutes

Serving Size: 4 to 6

A simple recipe for wings, that works well roasted or on the grill.


  • 3/4 cup tamarind chutney
  • 1 tablespoon grated ginger
  • 1 teaspoon red cayenne pepper
  • 2 tablespoons soy sauce
  • 2 pounds of chicken wings (I removed all visible skin)
  • Some oil for basting


  1. Mix the tamarind chutney, ginger, cayenne pepper and soy sauce into a paste.
  2. Toss the wings into the mixture and set aside for 2 to 6 hours.
  3. Pre-heat the oven to 375 degrees.
  4. Spread the wings in a single layer and roast for 35 minutes, turning once. The chicken should be tender and lightly crisped at spots.
  5. Serve with additional black pepper and cilantro (if desired)




About Author

Rinku Bhattacharya, the Spices & Seasons blogger, loves meshing seasonal produce with fresh spices. Most of her recipes are inspired by her Indian heritage, and her cooking is practical, easy and well suited for a busy lifestyle on the go. As a mother with two young children, her recipes are also usually balanced and kid-friendly. Rinku is the author of the blog, Spice Chronicles (formerly,Cooking in Westchester), where she shares her life experiences and original recipes. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing. Rinku has been teaching recreational cooking classes for the past nine years. Rinku is the author of two cookbooks: The Bengali Five Spice Chronicles an award winning (Gourmand 2013) cookbook that highlights culture, memories and recipes from her childhood transformed where needed for her Lohud kitchen and Spices and Seasons that marries Indian flavors with local and seasonal produce. Rinku can be found on Facebook, Twitter, and Pinterest and is also a contributor for Zester Daily.

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