Baked Chicken Wings With Tamarind-Ginger Glaze
Remove the stems and seeds from the dried chilies and toast them whole in a dry pan over medium heat until fragrant and pliable. In the canister of a blender combine the toasted chilies, tamarind paste, Thai red chilies, ginger, palm sugar, kosher salt, and 1/2 cup hot water. Set aside to steep until the chilies are softened, about 5 minutes, then blend until smooth.
Published at Mon, 18 Jun 2018 10:28:56 +0000
