Crispy Outside, Juicy Inside

My grandfather was not a very talkative person, but he did always lead prayer before meals.  He usually kept it short with this zinger: “Good food, good meat, good god, let’s eat”.  To this day, it’s one of my favorite prayers, as I think it encapsulates what is essential with a sense of humor.

Summer is my favorite season and I associate it with being outdoors, with friends and loved ones, enjoying the sun, and devouring good food.  Summertime calls for food that doesn’t make you feel heavy- salads, fresh fruit, and anything on the BBQ.  I’m always craving wings, no matter the time of year, but sadly I do not own a grill or outdoor space.

Enter, wings!  This recipe is adapted for folks like me who still want that crispy outside and juicy inside without the use of frying oil.  This recipe also features the unique combination of tamarind fruit and Szechuan peppercorn for its sauce, giving a sweet, spicy, and numbing flavor sensation. 

As the master of your own fate, feel free to adapt this recipe to your preferences, you can adjust the spices or even the sauce, but the main components that make this recipe successful in delivering its heavenly texture is the method in which it is baked along with the use of baking soda.  The high/low temperature baking method makes for a crisp outside and juicy inside, while the baking soda ensures an extra crunchy skin

Let me know if you try the recipe and happy baking!

Tamarind and Szechuan Peppercorn Baked Wings

Wing Ingredients:

• 2 lbs. chicken wings

• 1 Tbsp. baking powder

• ½ tsp. paprika

• ½ tsp. ginger

• ½ tsp. cumin

• Salt and pepper

Glaze Ingredients:

• 4 oz. seedless tamarind block

• ½ cup pomegranate juice

• 2 Tbsp. honey

• 1 Tbsp. ketchup

• Salt

• 1 tsp. toasted and ground Szechuan peppercorn
  

Instructions:

1. Mix dry ingredients in a large bowl.

2. Toss wings in dry ingredients and evenly coat

3. Place wings on wire rack in a baking pan.

4. Bake for 25 minutes at 250 degrees Fahrenheit.

5. Bake again for 35 minutes at 425 degrees Fahrenheit, turning halfway

6. While wings are baking add all glaze ingredients to a small pot, heat and combine until there is a uniform consistency.

7. When wings are done baking, place in a large bowl and toss with glaze, evenly coating the wings.

 Tips:

• Make sure the seedless tamarind does not have any remnants of seeds or shells.  This can be done by straining the glaze before combining with the wings.