Dan Lee’s Maple and Tamarind Chicken Wings


Chicken / Influencer / Sides / Snacks

Maple and Tamarind Chicken Wings
Preparation Time:
Cooking Time:
2 portions
Metric Imperial

Ingredients

For the chicken wings

  • 3/4 cup cornflour
  • 2/3 cup rice flour
  • 1.5 tsp Chinese five spice
  • 1 tsp maple sugar
  • 1kg chicken wings (approximately 10 wings)
  • Milk, enough to cover the wings

For the glaze

  • 2 pieces of orange peel
  • 4 slices of ginger
  • 1/4 cup pure maple syrup (preferably dark syrup for its robust taste)
  • 1/4 cup pure maple syrup (preferably very dark syrup for its strong taste)
  • 1/4 cup tamarind purée
  • 2 tsp water
  • 2 tbsp fish sauce
  • 2 kaffir lime leaves

For the garnish

  • 1 spring onion, chopped
  • 1 pinch of sesame seeds
  • 1 handful of chopped coriander
  • 1 red chilli, sliced
  • Zest of 1 lime

Method

  1. Cut the chicken wings down and trim off the tips (you can buy wings with the tips already separated or ask your butcher to do this for you).
  2. Slightly score each side of the wings so they cook quicker.
  3. Mix the cornflour, rice flour, Chinese five spice and maple sugar together in a bowl to form the coating.
  4. Add the chicken wings to enough milk to cover them completely, remove and roll in the coating and deep fry for 8-10 minutes (until they reach 75°C).
  5. Add all ingredients for the glaze into a pan, stirring together, and bring to boil.
  6. Reduce the consistency by a third, once reduced the glaze should thicken.
  7. Add the deep-fried chicken wings into the glaze and toss for 2 minutes in a pan until the wings are completely coated.
  8. Serve the chicken wings and garnish with the lime zest, chopped spring onion, coriander, sliced red chilli and sesame seeds.

Elevate your wing game with these crispy and flavoursome tamarind chicken wings from UK-based chef Dan Lee, perfect for serving as a side or appetiser. 

The coating for these fried chicken wings uses a mix of cornflour and rice flour for a delicious crunch, while adding maple sugar and Chinese five spice to develop a base layer of flavour beneath the glaze. After being coated in the seasoning mix, the wings are deep-fried until crispy and golden before being tossed in a glaze that combines pure maple syrup, tamarind paste, fish sauce and several other ingredients. A garnish of fresh coriander, chopped spring onion, sliced red chilli and sesame seeds provides the finishing touches. 

Want more recipes like these fried chicken wings? Explore some of our other sides and starters below!

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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Discover more about using pure Canadian maple syrup to fuel exercise here.

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