Ingredients with Measurements:
- 1 lb pigeonwings
- 1 tbsp tamarind paste
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp vegetable oil
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
- Chopped scallions and cilantro for garnish
Special equipment needed:
- Baking sheet
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with aluminum foil.
3. In a small bowl, mix together tamarind paste, soy sauce, honey, vegetable oil, garlic powder, ginger powder, cayenne pepper, salt, and pepper.
4. Place pigeonwings on the baking sheet and brush them with the tamarind mixture.
5. Bake for 30-35 minutes or until the pigeonwings are cooked through and golden brown.
6. Garnish with chopped scallions and cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Temperature:
400°F
Serving size:
4 servings
Nutritional information:
Calories: 230
Fat: 10g
Carbohydrates: 15g
Protein: 20g
Substitutions for ingredients:
- Chicken wings can be substituted for pigeonwings.
- Lime juice can be substituted for tamarind paste.
- Brown sugar can be substituted for honey.
Variations:
- Add chopped peanuts for extra crunch.
- Use different spices such as turmeric or coriander.
- Grill the wings instead of baking them.
Tips and tricks:
- Make sure to brush the wings with the tamarind mixture evenly.
- Flip the wings halfway through cooking to ensure they cook evenly.
- Serve with a side of rice or noodles.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve on a platter with chopped scallions and cilantro on top.
Garnishes:
Chopped scallions and cilantro.
Pairings:
Serve with a side of rice or noodles.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Noodles
Troubleshooting advice:
- If the wings are not crispy enough, broil them for 1-2 minutes at the end of cooking.
- If the wings are not cooked through, bake them for an additional 5-10 minutes.
Food safety advice:
- Make sure the pigeonwings are cooked to an internal temperature of 165°F.
- Wash hands and surfaces thoroughly before and after handling raw poultry.
Food history:
Pigeonwings are a popular Indonesian street food. Tamarind is a common ingredient in Indonesian cuisine, adding a sweet and sour flavor to dishes.
Flavor profiles:
Sweet, sour, and savory.
Serving suggestions:
Serve as an appetizer or main dish.
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Region: Indonesian