INDONESIAN COCONUT CURRY CHICKEN WINGS
These aromatic wings (thanks to lemongrass, lime and ginger) are poached in coconut milk until tender before getting fried until crisp. A dipping sauce made with the marinade reinforces the flavors of the herbs and spices, while a quick-pickle salad offers a bright contrast to the wings.
Provided by Food Network Kitchen
Categories main-dish
Time 3h50m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Combine the cinnamon, shallots, lemongrass, cilantro stems, garlic and ginger in a large bowl. Finely grate the zest of the limes into the bowl (reserve the limes separately) and stir in the coconut milk. Reserve 1 1/2 cups of the coconut mixture separately, then add the chicken wings to the bowl with the remainder and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Meanwhile, make the pickle: Combine the shallots, cucumber, carrot and 1 tablespoon salt in a medium bowl. Carefully pour 3 cups boiling water over the vegetables, then stir to mix evenly and let stand for 20 minutes. Drain the vegetables in a colander, pressing gently to remove excess liquid, then transfer to a bowl. Add the vinegar, sugar, chile and 1 teaspoon salt, stirring to dissolve the sugar and salt. Refrigerate until ready to use, at least 10 minutes and up to 1 hour.
- Bring 4 cups water to a boil in a large pot. Add the wings with their marinade, return to a boil, then reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until a paring knife inserted in the middle of a wing comes out with no resistance, about 15 minutes. Using tongs, transfer the wings to a wire rack set over a rimmed baking sheet, season liberally with salt and let air-dry while you make the dipping sauce.
- For the dipping sauce: Place the reserved 1 1/2 cups aromatics and coconut milk in a medium sauce pan over medium heat; stir in 1 cup water and bring to a simmer. Cook, stirring occasionally, until reduced and thickened, about 20 minutes. Transfer the sauce to a blender, along with three-quarters of the cilantro leaves and the juice of the reserved limes; puree until smooth. Pour the coconut dipping sauce into a bowl, season with salt and pepper and let cool completely.
- Heat 2 inches of oil in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer registers 425 degrees F. Working in 2 batches, fry the wings, turning occasionally, until golden brown and crisp, about 2 minutes per batch. Transfer the wings with a slotted spoon to a clean rack set over a baking sheet and season with more salt. (Make sure the oil returns to the proper temperature between batches.)
- Transfer the wings to a serving platter and sprinkle with cilantro. Serve immediately with coconut dipping sauce and cucumber and carrot pickles.
BOMBAY CHICKEN WINGS
I've used this recipe for years. Everyone who tries it loves it! For best flavor, marinate several hours.
Provided by Musher
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 1h35m
Yield 6
Number Of Ingredients 8
Steps:
- Combine chicken wings, vegetable oil, soy sauce, green onion, garlic, curry powder, turmeric, and black pepper in a resealable plastic bag. Squeeze out the air, seal bag, and refrigerate at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread chicken wings into a large baking dish.
- Bake in the preheated oven until wings are browned, about 25 minutes.
Nutrition Facts : Calories 234.1 calories, Carbohydrate 1.2 g, Cholesterol 78.2 mg, Fat 12.1 g, Fiber 0.3 g, Protein 28.5 g, SaturatedFat 2.7 g, Sodium 386 mg, Sugar 0.2 g
3-INGREDIENT CURRY GRILLED CHICKEN WINGS
Fragrant, complex curry powder and creamy, tangy yogurt create a tenderizing marinade for these easy grilled wings.
Provided by Rhoda Boone
Categories 3-Ingredient Recipes Chicken Grill Grill/Barbecue Curry Yogurt Summer Dinner
Yield 4 servings
Number Of Ingredients 6
Steps:
- Pat wings very dry with paper towels. Whisk yogurt, curry powder, oil, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a large bowl. Add wings and toss to coat. Cover bowl with plastic wrap or transfer wings and marinade to a resealable plastic bag. Chill at least 30 minutes.
- Prepare a grill for two zones, medium and medium-high, or heat a grill pan over medium. Working in batches if necessary, grill wings over medium heat, turning occasionally, until skin is starting to brown and fat is rendering, about 12 minutes. Move wings to medium-high zone of grill or increase heat under grill pan to medium-high. Cook wings, moving to a cooler section of grill or reducing heat if they start to burn, until cooked through, an instant-read thermometer inserted into the flesh but not touching the bone registers 165°F, and skin is crisp and lightly charred, another 5-10 minutes.
- Transfer wings to a platter. Season with salt and pepper and serve immediately.
- Do Ahead
- Wings can be marinated 1 day ahead; keep chilled.
RED CURRY-LIME CHICKEN WINGS
Steps:
- Preheat the oven to 475 degrees F.
- Spread the wings on two large rimmed baking sheets, then drizzle with olive oil, the juice of 1 lime and some salt and pepper, and toss to evenly coat. Bake the wings until browned and crisp, about 40 minutes.
- In a large bowl, mix the butter with the coconut milk, curry paste, honey, soy sauce, lime zest and the remaining lime juice. Add the wings to the butter and toss to coat. Add the cilantro, mint, peanuts and chiles, then toss to coat. Serve hot.
CHICKEN WINGS WITH CURRY-YOGURT GLAZE
Categories Chicken Appetizer Bake Yogurt Curry Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Combine first 7 ingredients in a large bowl. Season to taste with salt and pepper. Set aside 1/2 cup marinade, turning to coat well. Cover with plastic, refrigerate 4 hours or overnight.
- Preheat oven to 350°F. Transfer chicken to baking sheet. Season with salt. Bake until tender and crusty, turning and basting with reserved marinade, about 1 hour.
HONEY CURRY CHICKEN WINGS
Make and share this Honey Curry Chicken Wings recipe from Food.com.
Provided by Mercy
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place chicken in shallow baking pan, skin side up.
- Combine butter, honey, mustard, salt and curry powder; mix well.
- Pour over chicken and bake at 350°F for 1 1/4 hours, basting every 15 minutes.
Nutrition Facts : Calories 851.6, Fat 60, SaturatedFat 24.8, Cholesterol 235.8, Sodium 1088, Carbohydrate 37.1, Fiber 1.1, Sugar 35.3, Protein 42.8
CURRY-YOGURT CHICKEN WINGS
Steps:
- Cut 3 pounds of chicken wings into 3 sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
- Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
- Put the wings on the cool side of the grill. Cover the grill and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes.
- While the wings cook, combine 1/2 cup yogurt, 2 tablespoons olive oil, 2 tablespoons lime juice, 1 tablespoon curry powder, 1 teaspoon cumin, salt and pepper in a large bowl.
- When the wings are cooked, add them to the bowl with the sauce and toss to coat. Now put the wings on the hot part of the grill and cook, uncovered, turning as necessary, until they're nicely browned on both sides.
Nutrition Facts : @context http, Calories 296, UnsaturatedFat 15 grams, Carbohydrate 2 grams, Fat 21 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 6 grams, Sodium 361 milligrams, Sugar 1 gram, TransFat 0 grams
CURRY MARINADE CHICKEN WINGS
From the files of ...Me! Caution for peanut allergies: recipe calls for peanut oil. Can easily be doubled for 16 wings.
Provided by Oolala
Categories Lunch/Snacks
Time 35m
Yield 8 wings, 2 serving(s)
Number Of Ingredients 8
Steps:
- Rinse chicken under cold, running water and pat dry in paper towels; set aside.
- Combine ginger, oil, lemon juice, curry, cumin, mustard and salt in a non-aluminim (non-reactive) bowl, and stir and set aside.
- Add wings to marinade and turn until evenly coated.
- Set aside to marinate at least 15 minutes.
- Preheat oven to 475 degrees.
- Arrange wings in a single layer in a baking pan and bake, uncovered, basting occasionally about 10 minutes per side or until browned.
Nutrition Facts : Calories 692.1, Fat 59.1, SaturatedFat 13.4, Cholesterol 150.9, Sodium 175.1, Carbohydrate 3.1, Fiber 1.3, Sugar 0.3, Protein 36.7
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BAKED CURRY CHICKEN WINGS - KITCHEN DREAMING
From kitchendreaming.com
5/5 (2)Total Time 1 hr 15 minsCategory AppetizerCalories 322 per serving
- Line a baking pan with foil, then place a rack (like a cooling rack) on the foil. Spray the rack with cooking oil spray. This makes for quick clean up.
- Place wings in a large bowl or in a zip top-bag. Add the baking powder, madras curry powder, salt, and pepper, then toss to coat evenly. I find a zip-top is easiest for this with less mess.
CURRY FRIED CHICKEN WINGS RECIPE - BRYANT NG | FOOD
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Servings 4-6Total Time 45 minsCategory Chicken Wings
- In a shallow baking dish, toss the chicken wings with 1 tablespoon of the curry powder and 2 teaspoons of salt; arrange the wings in a single layer. Nestle the garlic around the wings and drizzle the vinegar and fish sauce over them. Cover and refrigerate overnight.
- Spread the cornstarch in a pie plate and season with 1 teaspoon of salt. In another pie plate, whisk the eggs with the coconut milk. In a large bowl, whisk the flour with the panko, cayenne, white and black pepper, 1 teaspoon of salt and the remaining 1 tablespoon of curry powder.
- Line a baking sheet with wax paper. Working in batches, dredge the wings in the cornstarch and shake off the excess, then dip them in the egg mixture and coat thoroughly with the panko flour. Transfer the wings to the baking sheet.
- In a large saucepan, heat 2 inches of oil to 350°. Add half of the wings and fry over moderate heat, turning once, until deep golden brown and cooked through, about 8 minutes. Transfer the wings to paper towels to drain and fry the remaining wings. Serve with lime wedges.
CURRY CHICKEN WINGS RECIPE - TODD PORTER AND DIANE CU
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4/5 Total Time 45 minsServings 4
- Heat a saucepan over medium heat. Add the olive oil and stir in the onions and garlic. Cook for 1 to 2 minutes, or until the onions and garlic are lightly browned.
- Stir in the curry powder, chile-garlic sauce, tomato sauce, soy sauce and brown sugar. Reduce heat to low and simmer the sauce for about 3 to 5 minutes or until thickened. Set aside.
- Rinse the chicken wings and pat them dry. Generously season the chicken with salt and black pepper. Dredge the wings in flour, shaking off any excess flour, and set aside.
- In a large saucepan or deep fryer, heat the oil to about 375°. Fry the chicken wings in small batches until golden brown, 8 to 10 minutes. Shake off any excess oil and place on paper towels to drain. Continue frying the chicken in batches until all of the wings are cooked.
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