Matt's honey curry chicken wings
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | Chicken wings (about 4 lbs) | |
| ½ | cup | Butter |
| ½ | cup | Honey |
| ¼ | cup | Prepared mustard |
| ¼ | cup | Orange marmalade |
| 2 | tablespoons | Red wine vinegar |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Curry powder (Madras) |
| ½ | teaspoon | Turmeric, ground |
| ¼ | teaspoon | Cumin, ground |
| ¼ | teaspoon | Allspice, ground |
| 1 | teaspoon | Ginger, ground |
| 2 | larges | Garlic cloves, pressed |
| 2 | tablespoons | Sesame seeds, toasted |
| 2 | teaspoons | Cornstarch |
Directions
Preheat oven to 350F. Rinse wings well and pat dry with towel. Combine butter, honey, mustard, marmalade, cumin, turmeric, salt, allspice, ginger, garlic & curry powder in pyrex bowl. Heat mixture in microwave to dissolve ingredients, stirring well. Dissolve cornstarch in vinegar and stir into heated mixture. Dip wings, a few at a time, into the mixture and then place onto a cookie sheet or open casserole dish . Bake at 350F for 45 minutes on one side, basting occasionally.
Turn wings over, sprinkle with sesame seeds and bake for an additional 30 minutes, then serve with rice (I drop a ¼ tsp. of turmeric into the rice water before cooking).
Note: For variety I will dredge the wings or thighs in a seasoned flour
mixture and then paint the mixture on with a pastry brush before baking. Gives the skin a little more "presence".