Hard to believe it but Fourth of July was a month ago now. Summer is officially flying by. This year, to celebrate our nation’s birthday, we had an old fashioned barbecue with burgers, dogs, and cole slaw. But of course I had to bring in some Indian flavor to the menu. As I mentioned in an earlier post, I had a sneaking suspicious that tamarind chutney would make an excellent sauce for wings and I thought Fourth of July was the perfect time to test out my theory.
I followed the genius chicken wing recipe from the very meticulous folks over at Cook’s Illustrated which is seriously a game changer if you haven’t tried it. Perfectly crispy skin and tender meat every time. Having this recipe in my wheel house has basically stopped the need for me to order wings at a restaurant. ever. again. They are that good. And they are even better with sweet and tangy tamarind sauce dripping off them. If you already have a stash of tamarind chutney, all you need to do is add a bit of butter, and a hit of sriracha (or your favorite hot sauce) and you are in business. These are prefect for late summer get-togethers and early Fall football games. And yes, I typed the F word. As much as I adore the summer season, Fall is around the corner. Hopefully this recipe will make the seasonal transition a bit easier on our tastebuds at the very least.