Tamarind and Dark Beer-Glazed Wings

Sep 28, 2012 2:01 pm

A sweet, sour and sticky wing recipe with dark beer

tamarind wing recipe
Photo: Mark Shaw
Sweet and savory tamarind and beer-glazed wings come from the Food Republic Test Kitchen, not Buffalo.

I came up with a few new wing recipes in last month's tailgating test kitchen. My goal was to successfully fuse the cuisine of the countries I've traveled to this year with the all-American chicken wing, official food of all-American football.

These wings are more about intense flavor than heat — few flavors are more intense than sour, pungent, slightly fruity tamarind, which I ate a lot of in India (along with plenty of garlic and ginger). But I flew through London, hence the Newcastle. Don't worry, we're going back to India for the heat very soon.

If you get whole wings instead of pre-cut drumettes and wing portions, just locate the joint between the two and drive the tip of a sharp knife right in — they should snap apart fairly easily.  

Servings: 12 wings


1 tablespoon unsalted butter
1 clove garlic, minced
1 1-inch piece ginger root, peeled and smashed
1 bottle dark beer (we used Newcastle)
2 tablespoons tamarind chutney (available at any Indian or Middle Eastern grocery)
1 teaspoon agave nectar
kosher salt
6 chicken wings, separated at the joint (12 total pieces)
1 tablespoon canola oil
a few dashes hot sauce (optional)
  1. Melt the butter in a small saucepan over medium heat and sauté the garlic and smashed ginger until fragrant, 2-3 minutes, stirring frequently. 
  2. Add the tamarind, agave nectar and hot sauce (if using), stir to coat completely, then slowly add the beer to prevent it from foaming over.
  3. Bring to a light boil, then lower to a simmer and cook until reduced by half or until the glaze coats the back of a spoon.
  4. Season the chicken wings lightly with Kosher salt.
  5. Heat the canola oil in a large non-stick skillet over medium high heat and brown the chicken wings for 8-10 minutes, turning once.
  6. Preheat the oven to 375F, then transfer the wings to a foil-lined baking sheet.
  7. Use a basting brush to apply a thick layer of glaze to the wings, then bake for 10 minutes, glaze again and bake for another 10 minutes.

Serve with any of these dipping sauces:

Level of Difficulty: 
Prep Time: 
20 minutes
Cooking Time: 
1 hour
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