Spicy Chicken Wings (Gordon Ramsay)

Spicy Chicken Wings (Gordon Ramsay) Chef Gordon Ramsay describes this chicken wing recipe as follows:

"Chicken isn’t just about the breast. Wings can be just as delicious, especially when marinated in this spicy Asian sauce and roasted until beautifully sticky. Serve them with sautéed green beans and Thai rice with curry sauce, and you’ve got a fantastic casual dinner for your friends."

Ingredients

5 tablespoons tamarind paste
2 tablespoons neutral oil, such as peanut oil
2 tablespoons brown sugar or palm sugar
1 tablespoon fish sauce
2 garlic cloves, peeled and finely chopped
1 teaspoon chili powder or chili flakes
16–20 free-range chicken wings, depending on size, with tips removed
4 spring onions, sliced diagonally, for garnish

Preparation

If using a block of tamarind, place it in a container with two tablespoons of hot water to dissolve it. Remove the seeds, if necessary.
In a large bowl, combine the tamarind paste with the oil, sugar, fish sauce, garlic, and chili. Mix well. Add the chicken wings and coat them thoroughly with the mixture using your hands.
Cover the bowl with plastic wrap and let the wings marinate in the refrigerator overnight or for at least 1 hour.
Preheat the oven to 180ºC (350ºF).
Line a baking dish with aluminum foil (to make it easier to clean afterward) and place the marinated wings on it. Roast them for 35 to 40 minutes, until they are cooked through and nicely sticky.
Serve the hot wings garnished with slices of spring onions.

Tip:

Reference:

Ginger Sautéed Chicken

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