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.

Serves: 4
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)


  1. Combine the tamarind, vinegar, sugar, and ginger and garlic. Whisk to combine. The sugar won’t dissolve completely, but that is okay.
  2. 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.
  3. Let marinate for 1 to 3 hours in the refrigerator.
  4. Preheat oven to 375F.
  5. Place chicken pieces on a sheet pan, with a little room in between each piece and place in the middle of the oven.
  6. 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.
  7. Serve while warm and enjoy!