Spicy Tamarind-Glazed Grilled Chicken Wings

Cooking Time 25 minutes Total Time 1 hour 10 minutes Marinating chicken wings in a base of tamarind puree, fish sauce, brown sugar, crushed red pepper flakes and cumin, and further brushing while grilling ensures optimal flavor and plenty of charcoal.Topped with crispy onions, these wings offer a flavor explosion perfect for summer entertaining in the garden Ingredients 4 servings ¾ cup tamarind puree ¼ cup fish sauce2 tablespoons light or dark brown sugar 1 tablespoon crushed red pepper flakes 1 tsp.ground cumin 3 tsp Diamond Crystal or 1½ tsp Morton Kosher Salt divided 4 lb.Separate chicken wings, drumettes and flats as desired ¼ small red onion, very thinly sliced, preferably on a mandolin coriander leaves with small stems and lime wedges (for serving) Step 1 Tamarind puree, fish sauce, brown sugar, red pepper flakes, cumin and 1 tspdiamond crystal or ½ tsp. Morton's Kosher Salt in a medium bowl until combined and forms a fluffy paste. Set the tamarind glaze aside. Step 2 Pat wings dry with kitchen paper, then season with the remaining 2 teaspoons.diamond crystal or 1 tsp. Morton's Kosher Salt. Place in a large bowl; add half of the tamarind glaze and toss to coat. Chill for 15 minutes. Set aside the remaining frosting.Step 3 Meanwhile, place the onion in a bowl of ice water and set aside. Step 4 Prepare a grill over indirect medium-high heat (for a charcoal grill, set the coals to one side of the grill; for a gas grill, leave out a burner or two). Arrange the wings on the wire rack over indirect heat, being careful not to overcrowd them.Brush the top of each wing with some reserved frosting. Cover and grill on the grill for 15 minutes. Uncover, flip wings and brush other side with frosting. Recover and grill until wings are golden brown and a thermometer inserted into the thickest part of a wing reads 165°F, about 15 minutes. step 5Brush the wings with more glaze, then place over direct heat and grill until browned in spots, 1 to 2 minutes per side. Step 6 Transfer the wings to a plate. Drain onion and place on kitchen paper; I know that. Scatter onion on wings and sprinkle with cilantro.Serve with lime wedges for squeezing.