First generation Dominican Afro-Latina. Bronx Native. Rugby player. Former teacher. Product of NYCHA.
As a NASM certified personal trainer and a certified physical and health education teacher, I have a different approach to fitness for women that goes against the status quo, especially in the Afro Latina/Caribbean space. Instead of focusing on losing weight, eating very few calories, and obsessing over the scale, I see fitness as a tool for women to build confidence.
Finger-licking wings with a Caribbean twist 🤤 sweet, sour and packed with flavor.
I’ve always loved wings, but over the years I’ve been intentional about keeping them gluten-free and a bit healthier meaning no deep fryer or loads of oil needed. I look for flavor profiles that come from ingredients I genuinely love like tamarind.
Originally from Africa, tamarind traveled across the world through slave trade routes and eventually became a staple in the Caribbean, where we turned it into juices, candies and even that tamarind mamitas ice cream (if you know, you know). So of course it made sense to turn it into a sweet and sour glaze for my wings which I can enjoy on a Sunday afternoon or Tuesday for dinner.
Let’s talk about okra though and how they definitely give the slimes a run for their money. I had to find a way to make it lessslimey and air frying/baking them is the way to go. Okra is rich in fiber, vitamins C and K, antioxidants and folate, making it great for digestion, immune support and overall heart health.
These wings aren’t just for dinner, you can meal prep them for the week or bring them to a family gathering, game day or even a potluck with friends. Since they bake up beautifully, you can make a larger batch all at once in the oven instead of the air fryer and still get that same sweet, tangy, finger-licking flavor without sacrificing texture at all. Now let’s get into this recipe.
Clean, pat dry and season your chicken wings with all the ingredients listed including 1/2 tbsp olive oil.
Let chicken wings marinate for at least 20 minutes or ideally overnight. While wings marinate clean and chop your okra into bite size pieces.
Lightly coat okra with 1/2 tbsp olive oil, salt, pepper, garlic powder and onion powder. Just enough to lightly cover everything, heavy hand is not needed. Be sure to add a pinch of baking powder to help with texture.
Air fry for 8-10 minutes on 400° flipping half way. Time is dependent on your air fryer and quantity so keep an eye to make sure they don't burn.
Place the seasoned chicken wings in the air fryer basket in a single layer. Air fry the wings for 20-25 minutes, flipping halfway through, until they are crispy and golden brown.
While the wings are cooking, place the fresh tamarind pulp in a saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 35-40 minutes, stirring occasionally until the tamarind pulp breaks down and the seeds separate. If using tamarind paste or sauce thats already made, you don't have to boil, instead just simmer low heat with some water until your desired consistency is achieved.
Strain the mixture through a fine mesh sieve to remove the seeds and any fibrous material, collecting the tamarind liquid in a bowl. Add back into pan and sweeten the tamarind liquid with your choice of honey or agave to taste, stirring until fully dissolved. You want it to be a little sour to get that "sweet and sour" taste 🙂
Once the wings are done, place them in a large bowl and add the tamarind glaze over top. Toss until fully coated and top with fresh green scallions. Serve with crispy roasted okra on the side and enjoy 7-8 wings with 1/2 cup of okra!
