Description
These sticky grilled wings feature a unique tamarind-date glaze that replaces traditional sugar with natural Medjool dates, creating a complex sweet-sour flavor profile perfect for game day or a family dinner.
Ingredients
- 3.3 lbs (1.5 kg) chicken wings, patted dry
- 3.5 oz (100 g) tamarind paste
- 2.8 oz (80 g) pitted Medjool dates
- 1 cup (250 ml) hot water
- 1/4 cup (60 ml) soy sauce (alcohol-free if preferred)
- 2 tablespoons (30 ml) rice vinegar
- 2 tablespoons (30 g) light brown sugar
- 4 cloves garlic, minced
- 1 tablespoon (15 g) fresh ginger, grated
- 1 teaspoon (5 ml) red chili flakes
- 1 tablespoon (15 ml) vegetable oil
- 1/4 cup (5 g) fresh cilantro, chopped
Instructions
- Prepare Glaze: Combine tamarind paste, pitted dates, hot water, soy sauce, rice vinegar, light brown sugar, minced garlic, grated ginger, and red chili flakes in a saucepan. Simmer over medium heat for 5-7 minutes, stirring until dates soften and tamarind dissolves. Transfer to a blender and blend until completely smooth. Add a tablespoon or two of water if the glaze is too thick.
- Marinate Wings: Place the dry chicken wings in a large bowl. Pour 1/2 cup of the prepared glaze over the wings and toss thoroughly to coat. Cover and refrigerate for at least 1 hour, or up to 4 hours, for deeper flavor.
- Preheat Grill: Preheat a gas grill to medium-high heat (about 400°F/200°C). Clean the grates well and lightly oil them to prevent the sticky glaze from adhering during cooking.
- Grill Wings: Arrange the marinated wings in a single layer on the hot grill grates. Cook for 8-10 minutes per side, turning occasionally, until well-browned and cooked through. Discard any remaining marinade.
- Glaze and Caramelize: During the last 10 minutes of grilling time, brush the wings generously with the reserved tamarind-date glaze, turning frequently. Continue grilling and basting until the glaze is beautifully caramelized and sticky, with some charred edges. Ensure the internal temperature reaches 165°F (74°C).
- Serve: Remove the grilled wings and let them rest on a platter for 5 minutes. Arrange on a clean serving platter, drizzle with any leftover warm glaze, and sprinkle generously with fresh chopped cilantro.
Notes
To ensure crispy skin, thoroughly pat the chicken wings dry before marinating. Apply the high-sugar glaze only during the final 10 minutes of grilling to prevent it from burning before the chicken is fully cooked. Resting the wings for 5 minutes after grilling helps lock in the juices and allows the glaze to set.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Grill
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 10 g
- Sodium: 500 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 100 mg