For the marinade: Puree all the ingredients, except the chicken wings, together in a food processor
, and then add to the chicken wings
. Marinate the wings for 24 hours.
For the tamarind sauce: Mix all the ingredients into a medium-thick sauce. Refrigerate for 1 day to allow all the flavors to meld.
For the lava sauce: In a small pot, heat the olive oil
and saute the garlic until golden; remove and cool. Add all the other ingredients, combine completely, and refrigerate.
Preheat the oil to 350 degrees F.
Add the chicken wings to the oil and deep fry
until they are crispy and golden, about 15 minutes. Remove from the oil and drain
Transfer the wings to a hot wok
and douse with Trini Tamarind Sauce. Saute the wings for 1 minute in the sauce, remove, and serve with your choice of veggies or sides. Drizzle
with Lava Sauce for an extra punch
of spicy goodness.
Cook's Note: For tamarind pulp, soak 1 pound peeled tamarind fruit in 1 1/2cups warm water, then sieve
seeds and seed