Spicy Curry Wings

Spicy Curry Wings

Wing Time.  However, it is getting difficult to come up with new flavors.  Recently, we have been eating more Indian food.  I decided to see how curry wings would work out. Really well I must say.

I know this calls for a lot of spices, but you probably have most of them in your pantry already.  The garam marsala can be found in most grocery stores.  You can make more of the sauce later.  It can be used to stew chicken or poured over poached fish or shrimp.

Servings:  Dozen wings

Hardware:  Kitchen scissors, 2 large plastic Ziploc bags, a plate, plastic wrap, measuring cups and spoons, a large heavy skillet with a lid (I use cast iron), thermometer, tongs, a baking sheet, a cooling rack (or paper towels), a sauce pot

Time: Prep-15 minutes, Rest time: 30 minutes, Cook-15 minutes

(Start cooking about 2 hours before you want to serve the wings)

Ingredients:

• 1 dozen wings
• 2 cups all-purpose flour
• 2 tablespoons cornstarch
• 2 tablespoons mild curry powder
• 1 teaspoon garam marsala
• Salt & pepper
• 2 eggs
• ½ cup milk
• 2 cups vegetable oil for frying
• 1 cup tomato sauce
• ½ cup cream
• 1 tablespoon mild curry powder
• ½ teaspoon salt
• ½ teaspoon paprika
• ½ teaspoon garam marsala
• ½ teaspoon cayenne pepper
• ½ teaspoon garlic powder
• ¼ teaspoon cloves
• cilantro for garnish

1. Use the kitchen scissors to separate the flaps from the drummettes.  Also snip the points from the flaps. Liberally salt and pepper the wings.
   Mix the flour, cornstarch, curry powder and teaspoon garam marsala in a Ziploc bag.  Shake up.
2. Put the eggs and milk in the other Ziploc bag.  Shake like crazy.  Make sure the eggs are completely mixed.
3. Put the chicken in the flour.  Shake up. Then put the chicken in the egg mixture.  Then back into the flour mixture.  You can repeat this process if you like more breading.
4. Put the chicken on the plate and cover in plastic wrap.  Put in the fridge for 30 minutes.  This will help the batter adhere to the chicken.  You can leave the chicken in the fridge for up to three hours.  Remove the plate from the fridge about ½ hour before cooking to allow the chicken to warm up.  This will allow the wings to cook evenly.
5. Place the cooling rack over the baking sheet.  If you don’t have a cooling rack, just line the baking dish with paper towels.  Set aside.
6. Put enough oil in the pan to fill it about half way up.  Pre-heat the oil until it is 350°.  This step is very important to keep the chicken from absorbing too much oil and becoming greasy.  You will want to adjust the temperature while cooking so the oil stays between 300° to 400°.   
7. Place the wings in a single layer in the hot oil.  Do not crowd the chicken.  You may need to cook in batches. Cover the chicken and do not turn for at least 5 minutes.
8. Turn the chicken and cook until it is a crispy golden brown.  The drummettes take longer than the flaps.  To make sure your chicken is done, cut into the thickest part of a drummette, the juices that run out should be clear and the meat should be completely opaque and have no hint of pink.
9. As the chicken finishes, place it on the cooling rack to drain.  You can place the cooling rack in the oven on the lowest setting to keep the chicken warm.
10. While the wings are cooking place the tomato sauce, cream and the remaining spices in the sauce pot on medium.  Turn down to low and simmer. Stir often enough to keep the sauce from sticking.
11. When all the wings are finished, pour the sauce over them. Sprinkle with cilantro. Serve warm.