INGREDIENTS
- 1 1/2 pounds of chicken drumettes
- 3 tablespoons butter, melted
- 3 tablespoons Mexican hot sauce (like Valentina or Tamazula)
- Salt
- 4 large garlic cloves, peeled
- 6 ounces Pulparindo tamarind candy (original flavor), broken up if in large pieces
- 2 canned chipotle chiles en adobo
- 2 tablespoons agave syrup
INSTRUCTIONS
Heat the oven to 450 degrees. Line a rimmed baking sheet with foil. In a large bowl, toss the chicken drumettes with the butter, hot sauce and 1 teaspoon salt, then spread into a single layer on the baking sheet. Roast in the hot oven for about 30 minutes, until richly browned, flipping them halfway through the cooking. While the wings are cooking, put the garlic in a microwave-safe bowl, cover with water and microwave at 100% for 1 minute. Drain and place in a blender jar, along with the tamarind candy, chipotle chiles, agave syrup, 1/3 cup water and ½ teaspoon salt. Blend until smooth (if the tamarind has seeds, you’ll hear them knocking around in the blender; blend on a low speed just until garlic and chiles are no longer visible. When the chicken is ready, remove it from the oven and brush it liberally with the glaze. Return to the oven for 10 to 15 minutes for the glaze to set and wings to char in spots.
