- 1kg of chicken wings
- 200g plain flour
For the marinade
- 2 tsp paprika
- 1 tsp ground cumin
- Half tsp ground coriander
- Half tsp garam masala
- 1 egg
- Half tsp Dijon mustard
- 1 tsp vegetable oil, plus extra for deep-frying
For the tamarind sauce
- 80g dried tamarind
- 500ml warm water
- 1 tsp dried chilli flakes
- 25g fennel seeds
- 25g cumin seeds
- 2 tsp coriander seeds
- 2 tbsp vegetable oil
- 1 large white onion, sliced
- 2 tbsp tomato purée
- 60g light soft brown sugar
- 75g runny honey
- 4 tbsp tomato ketchup
- 150ml Worcestershire sauce
- 40ml white wine vinegar
- 1.75 litres chicken stock
- Sea salt
- To garnish 4 spring onions, trimmed and chopped
- 100g chopped fresh coriander leaves
- Mix all the ingredients for the marinade together in a large bowl and add the chicken wings. Cover with cling film and place in the fridge for at least 1 hour, but preferably overnight.
- While the chicken wings are marinating, make the tamarind sauce. Put the tamarind in a bowl, pour over the warm water and leave to soak for 10 minutes until softened.
- Meanwhile, toast the spices. Place a dry frying pan over a medium heat and when it’s hot, add the chilli flakes and all the seeds and heat for 1–2 minutes to release the aromas. Remove from the heat and crush the spices to a coarse powder using a pestle and mortar or spice grinder.
- Heat the vegetable oil in a large saucepan over a medium heat, then add the onion and cook, stirring occasionally, until soft, about 5 minutes. Stir in the crushed spices and cook for 5 minutes, stirring often, then stir in the tomato purée and cook for a further 3 minutes.
- Add the sugar, honey, tomato ketchup, Worcestershire sauce, vinegar and chicken stock to the pan and stir to combine. Drain the softened tamarind, discarding the liquid, and add it to the pan. Bring to the boil over a medium heat, then reduce the heat, cover and simmer for 1½–2 hours, and the sauce is infused with all the spices.
- Pass the sauce through a fine sieve, discarding the pulp, and then pour it into a clean saucepan. Cook over a medium heat for about 30- 35 minutes, until the sauce has reduced and thickened enough to coat the back of a spoon. Season with salt and keep warm.
- Once the chicken wings have had time to marinate, remove them from the fridge and dust each wing in flour to coat, making sure you tap off any excess.
- Heat a deep-fat fryer to 180°C or fill a large saucepan one-third full of vegetable oil and heat until a cube of bread dropped in the oil sizzles and turns golden in 30 seconds.
- Deep-fry the wings (in several batches) in the hot oil for about 4–6 minutes, until cooked through and golden all over. Remove with a slotted spoon and drain on kitchen paper. Keep warm in a low oven while you cook the rest in the same way, making sure you bring the oil back up to temperature for each batch.
- Once all the chicken wings are cooked, coat the wings in the warm tamarind sauce, then pile them onto a serving platter. Garnish with the spring onions and chopped coriander before serving.
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