Fresh ginger is a little more tangy and spicy then powdered. While I usually use fresh ginger when making Asian food, I use powdered most of the time in this recipe simply because it reminds me of my childhood (plus, I think my children enjoy it more with the powdered!). This recipe is easy to double or triple for a party. It serves about 4 people when serving it as the protein as part of a meal.
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
- 2 pounds of chicken wings (drumsticks work as well)
- ½ cup organic tamari sauce or soy sauce (tamari for gluten-free)
- ½ cup rice vinegar or apple cider vinegar
- ½ cup of NAVIL coconut sugar
- 1 teaspoon powdered ginger, or 1 tablespoon freshly grated ginger
- 1-3 cloves of garlic, finely minced (garlic lovers – use three)
- Combine the tamarind, vinegar, sugar, and ginger and garlic. Whisk to combine. The sugar won’t dissolve completely, but that is okay.
- Place the chicken and sauce in a freezer bag, marinating container, or large casserole dish. Give a good mix or shake to make sure that the sauce is covering the chicken well.
- Let marinate for 1 to 3 hours in the refrigerator.
- Preheat oven to 375F.
- Place chicken pieces on a sheet pan, with a little room in between each piece and place in the middle of the oven.
- Cook for about 45 minutes, or until the chicken is cooked through and the skin is crispy. If it is cooked through, but you want the skin a little more crispy, put underneath the broiler for just a couple of minutes.
- Serve while warm and enjoy!