Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this month

Ad Space M-4

Tamarind-Glazed Chicken Wings



Posts : 16515
Thanked : 805
Join date : 2013-01-12

Tamarind-Glazed Chicken Wings

Post by Lobo on Sun 07 Feb 2016, 8:14 pm

Tamarind-Glazed Chicken Wings

Be the first to Write a Review
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 24
For a stronger, more concentrated flavor, place the wings in a resealable freezer bag or in a tightly covered dish and marinate overnight. Bring to room temperature before roasting.

  • Printer Friendly Version

  • 175


  • 24 chicken wings or drumettes, patted dry with paper towels
  • 3/4 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 1/4 cup canola oil
  • 4 large garlic cloves, minced
  • 3 Tbs. tamarind paste or concentrate
  • 3 Tbs. red wine vinegar
  • 3 Tbs. honey
  • 4 green onions, white and light green portions, minced

Wine Pairing

This pairs well with soft, full-bodied white wines from our Wine Club.


Glaze the chicken
In a large glass or ceramic bowl, toss the chicken with the salt and pepper.

In a large fry pan over medium-low heat, warm the oil. Add the garlic and cook, stirring constantly, until translucent, about 2 minutes. Remove from the heat, add the tamarind paste and vinegar and whisk until smooth. Set aside 1/4 cup of the glaze for basting. Add the chicken to the fry pan with the remaining glaze and toss to coat.

Cook the chicken
Preheat an oven to 400°F. Transfer the chicken to a baking sheet, discarding the marinade in the pan. Roast, turning occasionally, for 10 minutes.

Stir the honey into the reserved glaze. Continue to roast, basting the chicken pieces with the glaze and turning them occasionally, until firm and golden, about 15 minutes more.

Transfer the chicken wings to a platter, garnish with the green onions and serve immediately. Makes 24 wings.

Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).

    Current date/time is Sat 22 Oct 2016, 4:33 pm