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.
- 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)
- Melt the butter in a small saucepan over medium heat and sauté the garlic and smashed ginger until fragrant, 2-3 minutes, stirring frequently.
- 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.
- 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.
- Season the chicken wings lightly with Kosher salt.
- 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.
- Preheat the oven to 375F, then transfer the wings to a foil-lined baking sheet.
- 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: