Virginia Willis Blog

Atlanta Snow 2014: Heat Things Up with Curried Wings

Atlanta 

Curried Chicken Wings - www.virginiawillis.com

Atlanta got hit with 2-inches of snow and the world stopped. Literally. For 18-hours. It’s been all over the national news and everyone is in disbelief. If you you think it’s as simple as Southerners not being able to drive in the snow – you’re wrong…. However, I am not here to talk about politics, I am here to get you to cook and this week I’m heating things up with one of my favorite wing recipes, Curried Wings with Peach Dipping Sauce.

ATLANTA SNOW WWW.VIRGINIAWILLIS.COM

This photo was on the main street in my neighborhood, not technically within the city limits of Atlanta.

Before I start winging it, I want to let you know I am featuring Pimento Cheese and Crab Dip in my Food Network column Down-home Comfort that will pop up online on Friday, so stay tuned for those recipes for your Superbowl party. (You can sign up for the column RSS feed here.) Today, I am sharing with you one of my favorite recipes for Curried Chicken Wings that I am certain you will love – they are lip-smacking, finger-licking good.

Bon Appétit Y’all!
VA

 

Curried Chicken Wings with Peach Dipping Sauce

Yield: Makes about 24

Curried Chicken Wings with Peach Dipping Sauce

Madras curry is a fairly hot curry blend, most often deep red from a heavy amount of powdered chile. Oddly enough, for a region that until recently considered any flavor other than bacon fat to be exotic, there is a history of curry in the South, which entered our region through the seaports of Savannah and Charleston.

Ingredients

Wings
3 pounds chicken wings (12 to 14 whole wings)
1 teaspoon Madras or spicy curry powder
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper, or to taste
2 tablespoons low sodium soy sauce
2 tablespoons canola oil
2 to 3 jalapeños, cored, seeded, and very finely chopped, plus more for garnish
2 cloves garlic, very finely chopped
Coarse salt and freshly ground black pepper
Dipping Sauce
1/2 cup plain 2% Greek-style yogurt
3 tablespoons peach preserves
1/4 teaspoon hot sauce, or to taste
Coarse salt and freshly ground black pepper
Cilantro sprigs, for garnish

Instructions

  1. To prepare the chicken wings, cut off the wing tips (reserve to make stock), and halve the wings at the joint. In a large bowl, combine the wings, curry powder, turmeric, cayenne, soy sauce, canola oil, jalapeños, garlic, salt, and pepper. Toss to coat. Cover and refrigerate for at least 1 hour, or overnight.
  2. Meanwhile, to make the sauce, combine the yogurt, preserves, and hot sauce. Season with salt and pepper. Cover and refrigerate until serving. Remove the marinated wings from the refrigerator and let come to room temperature.
  3. Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil, then set a large wire rack on the foil. (I don’t like to use a nonstick baking liner on the baking sheet in this instance because the curry can stain the silicone.)
  4. Spray the rack with nonstick spray. Transfer the wings without crowding to the prepared rack. Bake until the wings are deep brown and the juices run clear, turning once, 15 to 20 minutes per side. (If you like charred bits, after the 40 minutes, turn the oven on to broil for about 5 more minutes.)
  5. Taste the yogurt dipping sauce and adjust for seasoning with salt and pepper. Garnish with cilantro and serve the hot wings with the dipping sauce on the side.
http://blog.virginiawillis.com/2014/01/atlanta-snow-2014-heat-things-up-with-curried-wings/

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Snow Photo by Barb Owens & Wing photo by Helene Dujardin

Copyright © 2014 Virginia Willis Culinary Enterprises, Inc.

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2 Responses to “Atlanta Snow 2014: Heat Things Up with Curried Wings”

  1. Hello from Canada. I am glad you are safe after the storm, Virginia. Spring will come eventually! Hugs.

    Reply

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