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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.
Author: Virginia Willis

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.

Please be nice. Unauthorized use and/or duplication of this material without permission is prohibited. Feel free to excerpt and link, just give credit where credit is due and send folks to my website, virginiawillis.com. Thanks so much.

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Snow Photo by Barb Owens & Wing photo by Helene Dujardin

Please note that this post may contain affiliate links.

Virginia Willis

Georgia-born French-trained Chef Virginia Willis’ biography includes making chocolate chip cookies with Dwayne “The Rock” Johnson, foraging for berries in the Alaskan wilderness, harvesting capers in the shadow of a smoldering volcano in Sicily, and hunting for truffles in France. She is talent and chef-instructor for the digital streaming platform Food Network Kitchen. Her segments feature authentic and innovative Southern cooking. She was the celebrity chef at the Mansion at Churchill Downs for the 143rd running of the Kentucky Derby. Virginia has spoken at SXSW, cooked for the James Beard Foundation, and beguiled celebrities such as Bill Clinton, Morgan Freeman, and Jane Fonda with her cooking — but it all started in her grandmother’s country kitchen. Recently, her work has been inspired by her weight loss success story, Virginia has lost 65# and kept it off for over 1 1/2 years! “If a French-trained, Southern chef can do it, you can, too.” She is the author of Fresh Start; Secrets of the Southern Table; Lighten Up, Y’all; Bon Appétit, Y’all; Basic to Brilliant, Y’all; Okra; and Grits. Lighten Up, Y’all won a James Beard Foundation Award of Excellence in the Focus on Health Category. Lighten Up, Y’all as well as her first cookbook, Bon Appétit, Y’all, were finalists in the Best American Cookbook for the International Association of Cookbook Awards and were also named by the Georgia Center of the Book as “Books Georgians Should Read.” 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, People Magazine, Eater, and Food52 and has contributed to Eating Well, GRLSQUASH, Culture, 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, approachable spirit, and traveling exploits. Her culinary consulting company, Virginia Willis Culinary Enterprises, Inc specializes in content creation, recipe development, culinary editorial and production services, cookbook writing, media training, spokesperson and brand representation, and public speaking. Virginia is on the Monterey Bay Aquarium’s Seafood Watch Blue Ribbon Task Force, the Atlanta Community Food Bank Advisory Board, as well as the Community Farmers Market Advisory Board. She is a food and hunger advocate for No Kid Hungry and a premier member of the No Kid Hungry Atlanta Society. She a member of The James Beard Foundation, Chef’s Collaborative, Georgia Organics, and Southern Foodways Alliance.

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