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Chicken wings with tamarind, ginger and thyme, baked sweet potatoes and chopped salad

Chicken wings with tamarind, ginger and thyme, baked sweet potatoes and chopped salad

Brought to you by: OcadoLife

Prep time:

Cook time:

Serves: 4

The marinade here is wonderfully sour, sweet and tangy – as the chicken wings char on the barbecue, baste them with any excess. You could mix up the marinade before you set off and transport it in an airtight lidded container
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  • 80g tamarind paste
  • 40g soft brown sugar
  • 2 garlic cloves, crushed
  • 1 tbsp finely grated ginger
  • 1 large pinch chilli flakes, to taste
  • 2 tsp chopped thyme leaves
  • 3 tbsp olive oil, plus extra to drizzle
  • 12 chicken wings (about 1kg)
  • 4 medium sweet potatoes (about 125g each)
  • 1 cucumber, peeled, deseeded and finely chopped
  • 4 medium tomatoes, finely chopped small bunch of coriander, leaves roughly chopped
  • 1 lime, juiced
  • 150ml soured cream
  • 1 green chilli, such as jalapeño, thinly sliced


Step 1

Combine the tamarind, sugar, garlic, ginger, chilli and thyme in a large bowl with the olive oil. Add the chicken wings, ensuring they’re well coated, then cover and leave to marinate somewhere cool for 30 mins, or longer if left in a fridge – overnight, if you have time. Meanwhile, prepare a charcoal or gas barbecue for cooking and heat to medium-hot; if using charcoal, the barbecue is ready when the flames have died down to hot embers.

Step 2

Pierce the sweet potatoes with a fork or sharp knife, smother the skins with a drizzle of olive oil and season well with salt. Wrap each of the potatoes in a double layer of foil, sealed tight but with a bit of space within the package. Bake on the grill (or in the embers of a campfire) for about 40 mins, turning often. When the potatoes are soft and cooked through, remove from the heat and leave wrapped in foil to keep warm.

Step 3

While the sweet potatoes cook, assemble the salad, mixing together the cucumber, tomatoes and half the coriander. Season well with salt, pepper and the lime juice.

Step 4

When the sweet potatoes have been cooking for around 30 mins, ensure the barbecue is medium-hot and arrange the wings in an even layer on the grill. Season with salt. Cook for 25-30 mins, turning often, until browned and cooked through.

Step 5

When ready to serve, unwrap the potatoes, split them down the centre and season well. Top each with soured cream and the remaining coriander, then serve with the chicken, salad and slices of chilli.

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