Sticky tamarind chicken with soured cream dip recipe

Name: Sticky tamarind chicken with soured cream dip
Yield: Serves 6
Ingredients: 3 tbsp tamarind paste; 2 tbsp dark soft brown sugar; 2 tbsp soy sauce; 3 tbsp clear honey; 1 tbsp olive oil; 5cm (2in) piece fresh ginger, grated; 2 garlic cloves, crushed or grated; 1 tsp chilli flakes; 12 chicken wings; 1/2 lime, zested and juiced, plus extra lime wedges to serve; 150ml pot soured cream; small handful coriander, chopped, plus extra sprigs to garnish

Chicken wings are the ultimate sharing dish so rustle up a platter of these gorgeously sticky, sweet wings with soured cream dip for friends and family to tuck into. Tamarind, soy, ginger and chilli combine to make a punchy marinade that gives succulent, juicy chicken - the ideal Bonfire Night party idea.

See method

Serves 6
10 mins to prepare and 25 mins to cook, plus marinating
424 calories / serving

Shop your ingredients

Thai Taste Tamarind Paste 130G
3 tbsp tamarind paste
£2.10
£16.15/kg
Tesco Dark Brown Soft Sugar 500g
2 tbsp dark soft brown sugar
£2.00
£4.00/kg
Tesco Light Soy Sauce 150Ml
Aldi Price Match
2 tbsp soy sauce
£0.55
£3.67/litre
Tesco Squeezy Clear Honey 340G
3 tbsp clear honey
£1.19
£3.50/kg
Tesco Olive Oil 250Ml
1 tbsp olive oil
£3.10
£12.40/litre
Tesco Root Ginger Loose
5cm (2in) piece fresh ginger, grated
£0.56
£5.60/kg
Tesco Garlic 4 Pack
Aldi Price Match
2 garlic cloves, crushed or grated
£0.87
£0.22/each
Tesco Kashmiri Chilli Flakes 27G
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Cooking Ingredients
Offer valid for delivery from 29/09/2026 until 26/10/2026
1 tsp chilli flakes
£1.00
£37.04/kg
Tesco Chicken Wings 1KG
Aldi Price Match
12 chicken wings
£2.05
£2.05/kg
Tesco Limes Each
Aldi Price Match
1/2 lime, zested and juiced, plus extra lime wedges to serve
£0.23
£0.23/each
Tesco British Soured Cream 150Ml
150ml pot soured cream
£0.70
£4.67/litre
Tesco Fresh Cut Coriander 30G
Aldi Price Match
small handful coriander, chopped, plus extra sprigs to garnish
£0.50
£16.67/kg

Method

In a dish, combine the tamarind, sugar, soy, honey, oil, ginger, garlic and chilli. Add the chicken and turn to coat. Cover and chill for at least 1 hour or overnight. Preheat the oven to gas 6, 200°C, fan 180°C. Remove the chicken wings from the marinade and arrange in a roasting tin; season well. Cook for 25 minutes, turning halfway and basting with any leftover marinade, until cooked through with no pink meat showing.
Alternatively, cook the wings on the barbecue (the coals should be white-hot with no trace of flame – this takes about an hour with traditional coals) for 20-25 minutes, turning frequently and basting with the leftover marinade, until cooked through.
Meanwhile, mix the dip ingredients in a small bowl; season. Set aside. Scatter the wings with the extra coriander sprigs. Serve with the dip and lime wedges for squeezing over.