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A plate of tamarind chicken wings glazed to perfection, garnished with sliced spring onions and sesame seeds, served on a dark round dish.
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Tamarind Chicken Wings Recipe

Sticky, tangy tamarind wings that crisp up beautifully in the oven or air fryer! This fool‑proof recipe packs bold Southeast Asian flavour into every bite.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Appetizer, Party Food
Cuisine: American
Keyword: air fryer cooking, chicken wings, what to make with tamarind
Servings: 40 wings
Author Nicky Corbishley

Ingredients

For the chicken wings:

  • 2.2 lbs (1 kg) chicken wings
  • 1 level tbsp aluminium-free baking powder*
  • ½ tsp pepper

For the Tamarind Glaze:

  • 1 tsp neutral oil (I use avocado oil)
  • 1 tsp ginger paste (or a small piece of fresh ginger peeled and finely grated)
  • 1 tsp garlic paste (or 2 cloves of garlic minced)
  • ½ tsp chilli flakes (red pepper flakes)
  • 3 tbsp tamarind paste
  • 2 tbsp honey
  • 3 tbsp brown sugar (I use soft brown sugar but you can use dark brown sugar if you want more of a molasses tang to the glaze)

To serve:

  • 2 tbsp spring onions (scallions/green onions) (finely sliced)

Instructions

Make the crispy Wings

  • Cut each wing at the joint so you have a mini wing and a drumette.
    2.2 lbs (1 kg) chicken wings
  • Dry the wings with paper towels, then place in a large bowl and add the baking powder, salt and pepper. Toss to combine. Note - it's important to dry the wings first so they only get a light coating.
    1 level tbsp aluminium-free baking powder*, ½ tsp pepper
  • Add to air fryer, cook for 30-35 minutes at 210C/410F, shaking the basket every 10 minutes.

Make the Tamarind Glaze

  • In the final 10 minutes of cooking the wings you want to make the tamarind glaze. Add the oil into small saucepan and heat over a medium heat.
    1 tsp neutral oil
  • Add in the garlic, ginger and chilli flakes and cook for 30 seconds stirring continuously.
    1 tsp ginger paste, 1 tsp garlic paste, 1/2 tsp chilli flakes (red pepper flakes)
  • Add in the remaining tamarind glaze ingredients, stir everything together and bring to a gentle simmer. Cook for a couple of minutes until the sugar has dissolved and then turn off the heat.
    3 tbsp tamarind paste, 2 tbsp honey, 3 tbsp brown sugar
  • Once the chicken wings have finished cooking, add them to a large bowl, pour over the glaze and toss together to coat the wings.
  • Serve topped with some finely sliced spring onions.
    2 tbsp spring onions (scallions/green onions)

Notes

*Baking Powder

I state in the recipe to use aluminium-free baking powder. Baking powder that contains aluminium (sodium aluminium sulfate or E521) can cause a metallic taste to certain people who are sensitive to it.
  • Also be sure to use baking powder AND NOT baking soda (bicarbonate of soda)
  • I usually use 2 tbsp for the oven-baked chicken wings recipe but the air fryer gets things crispier, so you can use less.

Can I make wings ahead?

I prefer these wings fresh out of the air fryer, but you can make the wings ahead.
Cook, then cool, cover and refrigerate for up to a day. Reheat them in the air fryer for about 5-6 minutes at 200C/400F until they're crisp again.
Nutritional information is approximate, per chicken wing

Nutrition

Calories: 30kcal | Carbohydrates: 0.02g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 10mg | Sodium: 42mg | Fiber: 0.01g

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