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Haitian sticky sour tamarind wings
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Cook Time
1
hour
hr
Ingredients
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
Instructions
Marinating the wings
Puree all the ingredients in a blender. If you have it in you, use a mortar and pestle
Rinse your wings and coat them with the marinade
Transfer to a plastic bag
Let marinate for a few hours or overnight. The longer they marinate the better they will taste
Preparing the tamarind puree
Peel your tamarind
In a saucepan, place the peeled tamarind and cover with water
Bring to a boil
Simmer and let cook until the flesh softens up about 20-30mns
Strain the liquid making sure to extract as much of the pulp as possible
You should get about 1 cup of tamarind puree
Preparing the tamarind sauce
In a saucepan, mix the sugar, cornstarch and dry ingredients
Add the soy sauce
Mix well to dissolve
Incorporate the tamarind puree
Simmer on low mixing it regularly until the sauce thickens
Once it is thick, you’re ready to coat your wings
Putting it all together
Place the wings on a cooking sheet and cook in oven for 20 minutes
Flip the wings, and cook for another 20 minutes
Once your wings are cooked, dip them one by one in the tamarind sauce making sure to coat them completely
Return to the oven for about 20 more minutes or until they’re caramelized
Coat with remaining sauce before serving