Tamarind Honey Chicken Wings Ga Rang Me Mat Ong Recipe

Okay, let me spill the beans (or in this case, wings). Ever had that dreamy combo of tangy, sweet, and savory hit your taste buds all at once? Well, grab your apron, because these Tamarind Honey Chicken Wings are about to take your taste buds on a joyride through Flavortown—with a stopover in Deliciousville.

I adore making dishes bursting with flavor, and my Tamarind Honey Chicken Wings, or Ga Rang Me Mat Ong, are no exception. The glaze that coats these wings is a fantastic fusion of tastes.

Tangy tamarind mixed with sweet honey, and the of-fish and soy sauces creates a complex, mellow flavor. The ankle-biting bite comes from the ungodly amount of garlic, ginger, and a touch of lime that is mixed in.

And it’s dang delicious. I serve these as an appetizer or part of a snack platter and continue to marvel at how easily they balance sweetness, umami, and just enough heat that they’re always, yes always, a hit.

Ingredients

• Tamarind Paste: Adds a tangy, sour flavor with rich antioxidants.
• Honey: Provides natural sweetness and has soothing antibacterial properties.
• Fish Sauce: Enhances savory umami depth and contains protein.
• Soy Sauce: Adds salty, umami richness, a source of umami and sodium.
• Garlic: Aromatic with potential heart health benefits and immune support.
• Ginger: Offers a spicy, aromatic kick and aids digestion.
• Lime Juice: Infuses fresh, citrusy brightness, rich in Vitamin C.
• Chili Flakes: Introduces heat and boosts metabolism, optional for spice.

Ingredient Quantities

• 2 pounds chicken wings
• 1/2 cup tamarind paste
• 1/4 cup honey
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon lime juice
• 1 teaspoon chili flakes (optional)
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh cilantro for garnish
• Sliced green onions for garnish

How to Make this

1. Set your oven to 400°F (200°C) to warm up while you prepare the baking sheet. You can use either aluminum foil or parchment paper; both work well. The goal is to create a surface that will prevent whatever you are baking from sticking to the baking sheet.

2. In a large mixing bowl, combine the tamarind paste, honey, fish sauce, soy sauce, minced garlic, grated ginger, lime juice, and chili flakes (if using). Mix well to create the marinade.

3. Place the chicken wings in a bowl with the marinade and toss them or, better yet, use your hands to mix and get everything well coated. Cover the bowl with plastic wrap, and refrigerate the wings for at least 30 minutes and up to 2 hours.

4. Let the chicken wings sit for about 10 minutes at room temperature before cooking them. This is just to take the chill off. You don’t want to cook them while they are still cold, or it will affect the texture of the meat.

5. Pour the vegetable oil onto the lined baking sheet and then arrange the marinated chicken wings on the baking sheet in a single layer.

6. Lightly season the wings with salt and black pepper.

7. Position the baking sheet in the oven that has been heated, and bake the wings for 25-30 minutes, or until they are thoroughly cooked and have a golden brown appearance. Ensure to turn the wings at the halfway point during the cooking time for even browning.

8. For extra crispiness, finish the wings in the broiler for 2 to 3 minutes.

Watch them closely so they don’t burn.

Serve with your favorite sauces.

9. After cooking, take the chicken wings out of the oven and allow them to sit for a few minutes.

10. Place the wings on a serving platter and adorn them with freshly chopped cilantro and sliced green onions. It’s time to serve! Tamarind Honey Chicken Wings are now ready to be enjoyed with your favorite side dishes.

Equipment Needed

1. Oven
2. Baking sheet
3. Aluminum foil or parchment paper
4. Large mixing bowl
5. Small mixing bowl or additional large bowl (for marinating)
6. Plastic wrap
7. Measuring cups and spoons
8. Grater (for ginger)
9. Knife (for chopping cilantro and slicing green onions)
10. Cutting board
11. Tongs or spoon (for turning the wings while cooking)
12. Broiler (optional, for extra crispiness)
13. Serving platter

FAQ

• Can I use frozen chicken wings for this recipe?Indeed, simply ensure that you fully thaw and dry them before use.
• Can I substitute tamarind paste with something else?If you are unable to locate tamarind paste, try using a mixture of lime juice and a touch of sugar as a substitute. Just know that this may alter the taste somewhat.
• How can I make this dish spicier?Add fresh chopped chilies or increase the amount of chili flakes in the marinade to make it more heated.
• Can I grill the wings instead of baking them?Indeed, smoking the wings will imbue them with a rich flavor. Just remember to lube up your grill grates so that the wings don’t stick.
• How do I store leftover chicken wings?Keep them in a vacuum-sealed container in the fridge for no more than 72 hours. Reheat them in the convection oven to keep them the way they were meant to be.
• What can I serve with these chicken wings?They go well with steamed rice or a fresh salad to balance the flavors.
• Is it necessary to garnish with cilantro and green onions?Although it is not necessary, garnishing adds freshness and improves the appearance of a dish.

Tamarind Honey Chicken Wings Ga Rang Me Mat Ong Recipe Substitutions and Variations

Tamarind paste: If you can’t find tamarind paste, mix a little sugar with lime juice to make an equal amount as a substitute.
Maple syrup or agave syrup can serve as substitutes for honey.
Fish sauce: If fish sauce is not preferred or available, soy sauce may be used.
Soy sauce. For a gluten-free option, you can substitute tamari or coconut aminos for it.
Canola oil or olive oil are good substitutes for vegetable oil.

Pro Tips

1. Marinade Enhancement For deeper flavor penetration, consider marinating the chicken wings overnight instead of the suggested 2 hours. This allows the flavors to infuse more thoroughly into the meat.

2. Crispy Skin Tip After marinating, pat the wings dry with paper towels before cooking. This helps remove excess moisture, which can inhibit browning and crisping of the skin.

3. Balanced Heat If you like extra spice, increase the chili flakes or add a dash of hot sauce to the marinade. Adjusting the heat level can cater to your taste preferences.

4. Zesty Garnish For an added burst of freshness, sprinkle a little extra lime zest over the wings just before serving. This enhances the citrus notes and complements the tamarind and soy sauce.

5. Baking Sheet Prep Preheat the baking sheet in the oven for a few minutes before adding the wings. This can help start the cooking process with thermal conduction from the pan, promoting a crispy exterior from the start.