Slather this punchy tamarind marinade over wings, shrimp, cauliflower, or whatever else you've got grilling.
I have vivid memories of eating cumin-and-chile-spiced tamarind pods by the fistful at my grandparents’ house in Madhya Pradesh in the summer. We saved the seeds and played a board game with them—though you can also peel and roast the seeds as a snack, so they’re never wasted.
Part of tamarind’s beauty is that it doesn’t need much to shine. So I decided to keep things fairly simple with my new, which starts with a punchy tamarind marinade that has a touch of warm, nutty cumin, a spoonful of red pepper flakes for a mild kick, a dose of fish sauce for umami and salt, and a little brown sugar to balance the tartness and to help with caramelization on the grill.
Lauren says she’ll definitely make these wings again, but she also plans to slather the marinade over everything that goes on the grill this summer, starting with eggplant slices and shrimp. Throw in some cauliflower, summer squash, and peppers if you want to make it into a hearty meal.The key to success with these tamarind chicken wings is to maintain two zones on the grill, keeping all the coals to one side.
If you can resist biting in right as you take them off the heat, take a second to dress up your hot wings the way we’d serve kebabs and grilled meats in India. While the wings cook, slice some raw onion super thin, then shock in cold water to get it crunchy and mellow in flavor. Then, when you pull the wings from the grill, garnish with the crisp onions and squeeze some lime over the top for a bit of extra-tangy zing. On a warm summer night, it’s like tamarind fireworks.
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