Omani sticky tamarind (fried) chicken wings

I recently read a wonderful article, Tamarind: The African Secret That Became the Sour Heartbeat of Indian Cooking, by Harshita Saxena. It traces tamarind's origins in Africa and its journey to India. It details its use in the subcontinent and its many applications; a wonderful, enlightening article.

Oman has traded with India and the African continent for centuries. The Monsoon Trade routes carried dhows along the eastern coast of Africa, from the Swahili coast up the Middle East and on to India. Tamarind dried and preserved well; its high tartaric acid content made it a pod prized for its souring and medicinal value. People planted it in wadis and the Dhofar region, and it became a mainstay crop, just as it did in India. Called humar, subar, or ar’eer, it became a pantry staple alongside Omani preserved lemons.

This dish reflects the pod's journey: sour, spicy, and full of flavor. The marinade is bold, and the sauce can almost overwhelm the chicken. The tartness, sweetness, and spice should be well balanced; taste the marinade before adding it to the chicken. The dish is dark; sorry for the disastrous photo. I really need to work on my chicken-wing photos, but they're delicious. These wings are meant to be enjoyed by the bowlful, with greasy fingers and a cold beer in hand.

 I adapted the recipe a bit by also baking the wings instead of frying them. I wanted a healthier version, so I added most of the frying-batter ingredients to the marinade.

Bahari is a cookbook about Omani food and culture. Dina Macki is a chef, recipe developer, food writer, and presenter. She has written for gal-dem magazine, Pit magazine, and BBC Good Food magazine. She has also worked for The Anglo-Omani Society, which has deepened her knowledge of Oman’s history and given her access to an incredible global network. This cookbook explores Oman's cuisine and diverse culture, along with poignant, real food stories. The authentic, delicious recipes bring a new flavor to my table.

Apologies, this is a terrible photo.

For more recipes from this cookbook, click here.

Ingredients:

For the wings:

1/2 teaspoon of ground cumin

1/2 teaspoon chili powder

1 teaspoon garlic paste

1/2 teaspoon ginger paste

1 lb chicken wings, skin-on, jointed

For the marinade:

1 1/2 - 2 tablespoons tamarind concentrate

1 tablespoon date molasses

1 tablespoon honey

Salt, to taste

1 green chili, minced

1 tomato, finely diced

2 tablespoons cilantro, minced

2 tablespoons mint, minced

1/2 onion. finely minced

Method:

For the wings:

Mix the cumin, chilli, garlic, and ginger well. Rub onto the chicken wings and marinate for at least 2 hours.

For the marinade:

Add all the ingredients to a small pot and bring to a simmer. Cook for 15 minutes, until the marinade is thick and the tamarind's rawness is gone. Taste for spice, tartness,nd salt. You want a bold marinade. Cool completely.

Add the wings, mix well, and marinate for at least 1 more hour.

Heat an oven to 375 °F.

Line a baking tray and arrange the wings with a little space between them. Reserve any remaining marinade. Roast for 10 minutes. Remove, flip the wings, and baste with the remaining marinade. Roast for another 10-12 minutes. The wings should be cooked through and should break apart easily.

Serve immediately.