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Home » Chicken~Pollo » Alitas en Salsa de Tamarindo (Tamarind-Chile Grilled Hot Wings)

Alitas en Salsa de Tamarindo (Tamarind-Chile Grilled Hot Wings)

August 22, 20162 Comments

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Grilled Tamarindo Chile Wings

My grilling season here in central New York is short, lol! And, no I am not willing to stand out in the cold, wet, blustery weather just for some grilled food. So, so far this summer we have grilled a few steaks, many chicken breast, smoked brisket, smoked chuck roast, smoked salsa ingredients and many trays of quick grilled veggies. One of our favorites, which we often forget until it’s too late, are chicken wings. They are so easy and can be as simple as a little salt and pepper with some wood chunks for added smoky flavor. For todays recipe, I prepared an easy tamarind and chile sauce for basting the grilled wings. I grew up eating and loving the Mexican-style tamarindo con chile  candy sold through out Mexico. I, of course, preferred the spicy version as opposed to the sweeter version. One of the greatest food ingredients I have found is a tasty tamarind paste sold in the Indian foods section.  It saves me so much time when I want a tasty sauce or agua fresca prepared with tamarindo.  Hoping to get a few more grilling sessions in soon! #foodieforlife #girlongrill

 

Yields 4 Servings

Tamarindo Chile Sauce Sticky Hot Wings
3 full tablespoons tamarind paste(this, is a great invention!)
Juice of 2 key limes or 1 regular lime
2 tsp knorr chicken bouillon powder
1/2 cup water
3 tsp chile ancho powder
1/2 – 1 tsp. chile de arbol powder
2 tb Maggi sauce or Worcestershire sauce
3 Tb agave nectar or honey
a couple dashes of hot sauce (Valentina or Tapatio)

salt to taste
Tajin seasoning (chile limon powder), to taste

 

For Grilled Chicken Wings

1 1/2 tablespoons chile ancho powder
1 tablespoon garlic
1/2 tablespoon cumin
1/2 tablespoon pepper
1/2 tablespoon oregano
2 teaspoons salt
1 teaspoon chile de arbol

2 dozen chicken wings

 

Directions For Sauce

Add all of the ingredients to a saucepan. Heat to medium. When it comes to a boil, reduce the heat and continue cooking until the sauce reduces and becomes thicker. Taste for salt.  Remove from heat and reserve.

 

Directions for Grilled Wings

Combine the dry spices

Using paper towels, pat the chicken wings dry. Transfer to a heavy plastic storage bag. Pour in the dry rub and mix to coat evenly. Let sit while you preheat your grill. Prepare for indirect cooking. Meaning you will have a cool and a hot side.

Place wings on indirect side. Close lid and cook for 35 to 40 minutes, rotating the wings once during this time.

Once the internal temperature reaches 165 degrees F., move the wings over to the direct heat.

Sear on both sides, basting on each side with tamarindo chile sauce. I like to double baste, turning each time.

Remove from heat onto serving plate. Sprinkle with Tajin and garnish with lime, cilantro and chile pepper slices.

Grilled Tamarind Chile Wings

 

 

Alitas en Salsa de Tamarindo

 

Grilled Tamarind Chile Wings

 

 

Grilled Tamarind Chile Wings

 

Alitas en Salsa de Tamarindo (Grilled Tamarind Chile Wings)

Alitas en Salsa de Tamarindo

 

Alitas Ahumadas (Smoked Chicken Wings)

This was another day we grilled some wings. Just salt and pepper for seasoning. We added some applewood wood chunks on one side of hot coals while they cooked on the indirect side. Tasty!! 

Smoked Chicken Wings with Buffalo Sauce

I am a firm believer in supporting local business!! The Spiedie and Rib Pit produces it’s own marinades, spice blends and buffalo sauce. Tasty!!

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Filed Under: Chicken~Pollo, Grilling, Sauces Tagged With: Chicken, Grilling, Sauces, Tamarindo, Wings

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Reader Interactions

Comments

  1. Raquel Hug

    August 23, 2016 at 6:00 am

    Another great recipe. I have made chile de tamarindo, but have used on pork chops or tenderloin. I also use it in Thai cooking.
    Love this idea, Gracias.

    Reply
    • Sonia

      August 23, 2016 at 6:25 am

      Thank you Raquel! I love that the one ingredient, tamarindo, can be used in so many ways.

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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