Black Garlic Tamarind Sticky Wings

Directions Print

1. Take Black Garlic Kanzuri, tamarind paste, light brown sugar, tamari, rice vinegar, fish sauce, minced ginger, and sambal and bring to a slow boil until it has reduced and is a thick syrup, then turn heat off to avoid burning. Finish with cold butter in the glaze to create a sheen for coating wings.
2. Deep fry chicken wings in 350 degree oil for about 4 mins or until 165 degrees internal temp.
3. Toss wings in glaze then carefully plate.
4. Garnish with sliced scallions and sesame seeds.