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Atlanta Snow 2014: Heat Things Up with Curried Wings

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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

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

  • 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.
  • 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.
  • 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.)
  • 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.)
  • 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.

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Snow Photo by Barb Owens & Wing photo by Helene Dujardin

Copyright © 2014 Virginia Willis Culinary Enterprises, Inc.

Please note that this post may contain affiliate links. (That means I make a commission if you use my affiliate link to buy the product.)

Virginia Willis

Georgia-born French-trained Chef Virginia Willis has made chocolate chip cookies with Dwanye “The Rock” Johnson, foraged for berries in the Alaskan wilderness, harvested capers in the shadow of a smoldering volcano in Sicily, and beguiled celebrities such as Jane Fonda, Bill Clinton, and Julie Chrisley with her cooking -- but it all started in her grandmother’s country kitchen. Virginia is a chef instructor for the digital streaming platform Food Network Kitchen and author of Secrets of the Southern Table: A Food Lover’s Tour of the Global South, Lighten Up, Y’all, Bon Appétit, Y’all, Basic to Brilliant, Y’all, Okra, and Grits. Lighten Up, Y’all: Classic Southern Recipes Made Healthy and Wholesome received a 2016 James Beard Foundation Award of Excellence. She is the former TV kitchen director for Martha Stewart Living, Bobby Flay, and Nathalie Dupree; has worked in Michelin-starred restaurants; and traveled the world producing food stories – from making cheese in California to escargot farming in France. She has appeared on Food Network's Chopped, CBS This Morning, Fox Family and Friends, Martha Stewart Living, and as a judge on Throwdown with Bobby Flay. She’s been featured in the New York Times, the Washington Post, Eater, and Food52 and has contributed to Eating Well, Garden & Gun, and Bon Appétit, and more. The Chicago Tribune praised her as one of "Seven Food Writers You Need to Know." Her legion of fans loves her down-to-earth attitude and approachable spirit. Learn more about Virginia and follow her traveling exploits at www.virginiawillis.com.

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