I have vivid memories of eating cumin-and-chile-spiced tamarind pods by the fistful at my grandparents’ house in Madhya Pradesh in the summer. Letting the wings hang out in the marinade for 15 minutes keeps them juicy after grilling and deeply flavorful all the way through. Photo by Joseph De Leo, Food Styling by Liza JernowThe key to success with these tamarind chicken wings is to maintain two zones on the grill, keeping all the coals to one side. Then cook the wings on the cooler side, keeping the lid closed for the first 30 minutes, and basting halfway through. While the wings cook, slice some raw onion super thin, then shock in cold water to get it crunchy and mellow in flavor.
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