I think I just created the best chicken wings in the history of Graceful Cuisine and beyond! And it happened to be a fluke. Since I started my new role in the hospital, my schedule has been busier and my commute to work is longer too. I was deeply concerned about how much time I would have for cooking fabulous weekday dinners, so hubby and I decided to try weekly meal planning. My husband is an engineer by degree, so whenever we plan things together, I can always count on the outcome to be in great detail after many layers of analysis. (If you don’t see how meal planning requires careful engineering, you should hear the process of how he decides what to order on the menu when we dine out.)
I was scheduled to make ribs tonight, but the ribs did not defrost enough in the fridge. Luckily I also had a few pounds of wings that I had moved to the fridge from the freezer. I made an executive decision to experiment with the wings using some of the ingredients I had set aside for the ribs. I was a little nervous, but they turned out to be the best chicken wings I had ever made! I was so excited that I immediately announced my discovery all over Facebook and Twitter, and now I’m happy to share my recipe with you here.
The secret weapon is the curry paste. I used yellow Asian curry paste, and when it is glazed with the honey soy sauce mixture, it’s like music to your taste buds with a lovely hint of curry. A high oven temperature combined with just the right baking time helps it to be fall-off-the-bone delicious. Don’t forget to grease the aluminum foil or you will lose some of the chicken skin! I’m excited to hear your thoughts after you’ve tried my recipe!
What a great idea for a BBQ on Independence Day!
3 lbs chicken wings, split at the joints
2 tsp paprika
1 tsp curry paste
1/2 tsp cumin
1/2 tsp salt
1 tbsp light soy sauce
2 tbsp creamed honey
Preheat the oven to 425oF with racks in the upper and lower thirds of the oven. Line two rimmed baking sheets with aluminum foil and lightly brush with olive oil.
In a small bowl, combine the paprika, curry paste, cumin and salt.
Sprinkle onto the chicken wings and toss to coat well. Spread the wings in a single layer onto the prepared baking sheets.
Bake for 15 minutes, and then remove from the oven and flip the wings over one by one. Switch the position of the baking sheets and bake for another 15 minutes. Remove from the oven and set aside.
In large bowl, whisk together the light soy sauce and the creamed honey.
Add the wings and toss to coat. Transfer the wings onto a serving platter or individual plates and serve.