Asian

Tamarind & bacon-wrapped chicken wings

Name: Tamarind & bacon-wrapped chicken wings
Yield: 4
Cuisine: /asian
Ingredients: 1/4 cup tamarind puree; 2 garlic cloves, crushed; 6 fresh medjool dates, stones removed, chopped; 2 tbs fish sauce; 2 tbs light soy sauce; 1 tbs sesame oil; Juice of 1 lime; 1/4 cup (60ml) runny honey; 1kg chicken wings, halved at the joint; 10-12 slices streaky bacon, rind removed; Baby shiso leaves (optional), to serve; 2 tbs rice wine vinegar; 1 tsp grated ginger; 1 tsp sesame oil; 1 tbs runny honey; 2 long green shallots, thinly sliced

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https://healthimprovements.info/recipes/tamarind-bacon-wrapped-chicken-wings/3tyozpvq — Tamarind & bacon-wrapped chicken wings

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by Jessica Brook

Jul 26, 2019

Sticky, salty and perfect to nibble on.

1/4 cup tamarind puree
2 garlic cloves, crushed
6 fresh medjool dates, stones removed, chopped
2 tbs fish sauce
2 tbs light soy sauce
1 tbs sesame oil
Juice of 1 lime
1/4 cup (60ml) runny honey
1kg chicken wings, halved at the joint
10-12 slices streaky bacon, rind removed
Baby shiso leaves (optional), to serve

Dipping sauce

2 tbs rice wine vinegar
1 tsp grated ginger
1 tsp sesame oil
1 tbs runny honey
2 long green shallots, thinly sliced

Method

1.

Preheat the oven to 220°C. Combine tamarind, garlic and date in a small food processor and whiz until smooth. Transfer to a large bowl with fish sauce, soy, oil, lime juice and honey, and combine well. Add the wings and toss in marinade to cover. Refrigerate for 1 hour.
2.

Cut each slice of bacon in half widthways. Wrap each chicken wing in bacon and place, seam-side down, on a large baking tray lined with baking paper.
3.

Roast, turning wings every 15 minutes and basting with any remaining marinade, for 45 minutes or until sticky and golden.
4.

For the dipping sauce, combine all the ingredients in a small bowl. Scatter shiso, if using, over chicken wings and serve with dipping sauce.