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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.
Calories:

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.