The following recipe is as easily adapted as the Tamarind itself.
The glaze goes just as well with roasted or grilled vegetables and is dairy free and gluten aware.
2 large mangos, peeled, seeded and coarsely chopped
1/3 cup dark brown sugar
2 teaspoons Worcestershire sauce
1 tablespoon tamarind paste (not tamarind pulp)
1 tablespoon vegetable oil
1/2 teaspoon red pepper flakes
2 garlic cloves, coarsely chopped
2 pounds chicken wings (about 24), wingtips removed, or drumettes rinsed and patted dry
Kosher salt and freshly ground black pepper
Chopped scallions, for garnish
Place the mangos, brown sugar, Worcestershire sauce, tamarind paste, oil, red pepper flakes, and garlic in a blender. Puree until smooth.
Place the chicken wings in a large bowl and season with salt and pepper. Add just enough sauce to coat the wings (about 1/2 cup, reserve the rest for serving) and toss to coat. Cover the wings with plastic wrap and refrigerate for at least 30 minutes or up to 1 hour.
Preheat the oven to 350 degrees F. Line a baking pan with aluminum foil and lightly coat with nonstick cooking spray.
Lift the chicken wings out of the sauce letting the excess marinade drip back into the bowl. Place the wings on the prepared baking pan and bake for 30 minutes until cooked through. Preheat the broiler and adjust the rack so it’s 6 inches from the heating element. Transfer the wings to the broiler and broil for another 3 minutes until the skin is crispy.
While the wings bake, place the reserved sauce in a small saucepan and bring to a boil. Reduce the heat to medium-low and simmer until syrupy, 5 to 10 minutes. Put the chicken wings on a platter and garnish with chopped scallion. Serve with the remaining mango-tamarind sauce on the side for dipping.