Spicy Sticky Tangy Tamarind BBQ Wings #JuneteenthCookout

Join me in celebrating Juneteenth by checking out the list of contributors to the 2021 Juneteenth Virtual Cookout down below. 40+ black creators contributed to this collaborative menu as a Freedom Day tribute. Juneteenth marks our country’s second independence day, the final emancipation of those enslaved in the US back in 1865. Join in, share, and help us continue the legacy of celebrating progress. Additionally, you can easily follow each participant by using the hashtag #JuneteenthCookout2021 on Instagram.

Thank you to Meiko for putting this together!

Here is a great breakdown on what Juneteenth is & it is pretty amazing to watch - Juneteenth explained!

Spicy + Sticky Tamarind BBQ Wings

Ingredients

1lb chicken wings (seasoned to your liking)
1 cup ketchup
1 tablespoon dijon mustard
½ cup tamarind concentrate or tamarind pulp (note below)
¼ cup dark brown sugar (or more)
2 cloves of garlic, finely minced or grated
1 teaspoon freshly grated ginger
1 teaspoon Worcestershire sauce
a couple of dashes of hot sauce (prob ½ teaspoon)
1/4 cup or more of apple cider vinegar (depending how tangy you want, you may want to add more)
salt & pepper to taste
1 habanero or scotch bonnet pepper

Directions

*Note: if you have a tamarind pulp which is my fave to use, scoop out about ½ cup worth of the pulp and add about a cup of water in a pan. Place the pulp in the pan and turn the heat on medium high heat. Let the pulp dissolve into the water. What will be left is the seeds and pulp. With a fine mesh sifter, pour the tamarind syrup into a measuring cup and boom you have tamarind concentrate!
*Note: I fried these in my air fryer and I was not a believer in the air fryer but this thing is a must have! It’s quick, no fuss, just stick them in and let it do its thing for 30 minutes (after 15 I flip them over). If you don’t have one, you can either fry these in small batches of vegetable oil for about 10 minutes or bake them in the oven on 375 for about 35-40 minutes. Turning them over to crisp after 15-20 minutes.

CLEAN YOUR CHICKEN! Rinse with water and I clean mine with white vinegar then rinse again. Season the chicken to your liking. I generously used salt, pepper, paprika, onion powder & garlic powder. I like to at least let the chicken marinade for 2 hours.

In a saucepan on medium heat add everything in there except the apple cider vinegar, habanero pepper and wait to season with salt and pepper.

Bring your sauce to a gentle simmer for about 20 minutes. Once it starts to simmer add the habanero pepper and season with salt & pepper. The sauce will start to thicken up and reduce. If you can coat the back of the spoon your sauce is at its desired thickness.

Add the apple cider vinegar. I would say adjust the tangy-ness to your palette. I love a tangy bbq sauce so I always go heavy on the ACV but if you like a rich sweet bbq sauce use less then ¼ cup ACV.

Let the ACV incorporate for another 5-8 minutes then taste your sauce again for desired seasoning.

Fry your chicken according to the note above and pour the sauce all over the piping hot chicken in a bowl and ENJOY!

Full Participant List

Watermelon Ice Pops by A Girl Called Adri

Juneteenth Soul Rolls by Black Girls Who Brunch

Honey Buttermilk Biscuits with Roasted Strawberries by Britney Breaks Bread

Strawberry Collins by Brownbelle

Peach Cobbler Cinnamon Rolls by Butter Be Ready

Red Hot Pepper Shrimps by Chef and Steward

Jalapeno Cornbread Muffins by Chef Curl Ardee

Lemon Sour Cream Pound Cake by Chenée Today

Vegan Ranch Style Beans by Collards Are The Old Kale