These sour tamarind wings are juicy, sticky, sweet, sour, tangy, they're perfect. You should give them a try. |

Haitian sticky sour tamarind wings

Cook Time 1 hour


  • 12 chicken wings

For the marinade

  • 1 onion
  • 3-5 garlic heads
  • 1 Piment bouc
  • 1 bell pepper
  • ½ Bunch of parsley
  • Fresh Thyme
  • Sour orange juice
  • Vinegar
  • Salt & Pepper

For the tamarind puree

  • 12-15 tamarind pods
  • 2 cups of water

For the tamarind sauce

  • 1 cup tamarind puree
  • 6 tbsp soy sauce
  • 1 tbsp cornstarch
  • 6 tbsp sugar
  • 3/4 tsp ginger
  • 1/2 chopped piment bouc
  • 1 pinch of salt
  • 1/2 tsp of ground pepper


Marinating the wings

  1. Puree all the ingredients in a blender. If you have it in you, use a mortar and pestle
  2. Rinse your wings and coat them with the marinade
  3. Transfer to a plastic bag
  4. Let marinate for a few hours or overnight. The longer they marinate the better they will taste

Preparing the tamarind puree

  1. Peel your tamarind
  2. In a saucepan, place the peeled tamarind and cover with water
  3. Bring to a boil
  4. Simmer and let cook until the flesh softens up about 20-30mns
  5. Strain the liquid making sure to extract as much of the pulp as possible
  6. You should get about 1 cup of tamarind puree

Preparing the tamarind sauce

  1. In a saucepan, mix the sugar, cornstarch and dry ingredients
  2. Add the soy sauce
  3. Mix well to dissolve
  4. Incorporate the tamarind puree
  5. Simmer on low mixing it regularly until the sauce thickens
  6. Once it is thick, you’re ready to coat your wings

Putting it all together

  1. Place the wings on a cooking sheet and cook in oven for 20 minutes
  2. Flip the wings, and cook for another 20 minutes
  3. Once your wings are cooked, dip them one by one in the tamarind sauce making sure to coat them completely
  4. Return to the oven for about 20 more minutes or until they’re caramelized
  5. Coat with remaining sauce before serving