CURRY CHICKEN WINGS RECIPES

Steps:

• 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.
• Toss chicken wings in the curry sauce and garnish with cilantro. Serve warm.

Steps:

• Adjust oven racks to upper-middle and lower-middle positions.
• Preheat oven to 250°F.
• 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.
• Place the wings on the baking tray in a single layer with the skin side up. They will fit snugly.
• Place wings on the lower-middle oven rack and bake for 30 minutes.
• Move wings up to the upper-middle rack and increase the oven temperature to 425°F.
• Bake for 40 - 50 minutes, rotating the pan halfway through.
• Remove the baking pan from the oven and let it cool for 5 minutes.
• Serve with Chinese garlic chili sauce and lime wedges.