Ingredients Jump to Instructions ↓

  1. 1/3 cup fresh thyme leaves

  2. 1/3 cup cloves garlic

  3. 1/2 cup chopped scallions

  4. 2 tablespoons Cajun seasoning

  5. 1/2 cup vinegar

  6. 4 pounds chicken wings

  7. 2 cups tamarind pulp, see Cook's Note

  8. 1 cup water

  9. 1 cup sugar

  10. 1/3 cup chopped fresh cilantro leaves

  11. 3 tablespoons salt

  12. 2 tablespoons pureed garlic

  13. 1 1/2 tablespoons garam masala

  14. 1 teaspoon ground cumin Habanero pepper, or red pepper flakes

  15. 1/4 cup olive oil

  16. 1 clove garlic

  17. 1/2 cup mayonnaise

  18. 2 tablespoons sugar

  19. 2 tablespoons paprika

  20. 2 tablespoons Secret Special

  21. 4 pepper blend, or your favorite Canola or vegetable oil, for frying Veggies or sides, for serving

Instructions Jump to Ingredients ↑

  1. For the marinade: Puree all the ingredients, except the chicken wings, together in a food processor , and then add to the chicken wings. Marinate the wings for 24 hours. For the tamarind sauce: Mix all the ingredients into a medium-thick sauce. Refrigerate for 1 day to allow all the flavors to meld. For the lava sauce: In a small pot, heat the olive oil and saute the garlic until golden; remove and cool. Add all the other ingredients, combine completely, and refrigerate. Preheat the oil to 350 degrees F. Add the chicken wings to the oil and deep fry until they are crispy and golden, about 15 minutes. Remove from the oil and drain. Transfer the wings to a hot wok and douse with Trini Tamarind Sauce. Saute the wings for 1 minute in the sauce, remove, and serve with your choice of veggies or sides. Drizzle with Lava Sauce for an extra punch of spicy goodness. Cook's Note: For tamarind pulp, soak 1 pound peeled tamarind fruit in 1 1/2cups warm water, then sieve to extract seeds and seed coverings.


Send feedback