Recipe: Suvir Saran’s Tamarind Chicken Wings

Today on Good Food, Evan interviews Suvir Saran, owner of Devi in New York City. Suvir’s latest book is Masala Farm: Stories and Recipes from an Uncommon Life in the Country. Keep reading for his recipe for Tamarind Chicken Wings…

Tamarind Chicken Wings

From Masala Farm: Stories and Recipes from an Uncommon Life in the Country

Serves 6

2 tbsp honey

2 tbsp extra virgin olive oil

1 tsp kosher salt, plus extra for serving

1/2 tsp cayenne pepper

1 tsp Garam Masala

1 tsp paprika

1/2 tsp ground cumin

2 lb/910 g chicken wings, halved at the drumette joint

3/4 cup/175 ml Tamarind Chutney (recipe follows)

Preheat the oven to 400 degrees.

In a small bowl, whisk together the honey, olive oil, salt, cayenne, garam masala, paprika and cumin. Scrape the mixture into a 1 gallon resealable plastic bag, add the chicken wings, turn them to coat in the marinade, and refrigerate for at least 30 minutes or overnight.

Line a rimmed baking sheet with aluminum foil and place a wire cooling rack on top of the baking sheet. Arrange the chicken wings in a single layer on the rack and bake them for 35 minutes.

Remove the wings from the oven and baste them with the chutney. Continue to roast until the wings are slightly charred around the edges and getting crispy, another 15 to 25 minutes. Remove from the oven, sprinkle with salt, and set aside to cool for 5 minutes before serving.

Tamarind Chutney

Makes 1 cup/300 ml.

1 tbsp canola or grapeseed oil

1 tsp ground ginger

1 tsp cumin seeds

1/2 tsp fennel seeds

1/2 tsp cayenne pepper

1/2 tsp asafetida (optional)

1/2 tsp garam masala

2 cups/240 ml water

1 1/4 cups/250 g sugar

3 tbsp tamarind concentrate

Heat the canola oil, ginger, cumin seeds, fennel seeds, cayenne, asafetida (if using), and garam masala in a medium saucepan over medium high heat until the cumin is fragrant and lightly toasted, shaking the pan often, about 1 minute. Whisk in the water, sugar, and tamarind concentrate until it is completely dissolved. Bring to a boil, reduce the heat to medium, and simmer until the sauce turns dark brown and is thick enough to leave a trail on the back of a wooden spoon, 20 to 30 minutes. Turn off the heat and set aside (it will thicken as it cools).