Chicken Wings - Tamarind- and Orange-Glazed

By jenlin

Ingredients

• 16 chicken wings (about 3 pounds total)
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/3 cup tamarind paste
• 1/4 cup red wine vinegar
• 3 tablespoons packed brown sugar
• 1 teaspoon finely shredded orange peel
• 2 tablespoons orange juice
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon-style mustard
• 4 cloves garlic, minced
• 1/2 teaspoon crushed red pepper
• Sliced green onions

Details

Servings 16
Preparation time 20mins
Cooking time 20mins
Adapted from bhg.com

Preparation

Step 1

Preheat broiler. Cut off and discard tips of chicken wings. Cut wings at joints to form 32 pieces. Place the chicken wing pieces on the unheated rack of a broiler pan. Sprinkle with salt and pepper. Broil 4 to 5 inches from the heat for 12 to 15 minutes or until the chicken is brown, turning once. Place chicken in a 3-1/2- or 4-quart slow cooker.

In a medium bowl whisk together tamarind paste, vinegar, brown sugar, orange peel, orange juice, Worcestershire sauce, mustard, garlic, and crushed red pepper. Pour mixture over chicken in slow cooker; toss to coat.

Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.

To serve, place chicken on a platter. Spoon cooking juices over chicken. Sprinkle with green onions.