Coconut Curry Chicken Wings

Ingredients
Wing Brine:
- 2 dozen wings
- 1 C apple Juice
- 1 C chicken stock
- 1/4 C apple Cider Vinegar
- 1/4 C honey
- 1/4 t liquid smoke
- 1 T whole black peppercorns
- 1 T Italian seasoning
- 1/4 C brown sugar
Curry:
- 1 onion chopped
- 3 garlic cloves chopped
- 2 T oil
- 1/4 C almonds chopped
- 1 T yellow curry
- 1/2-1t hot chili powder (I used an Indian but cayenne would work)
- 1/2 t coriander
- 1 t turmeric
- 1/2 t white pepper
- 1/2 t cumin
- 1 t smoked paprika
- 1 t salt or to taste
- 1/4 C sugan
- 4 chopped green onions
- 1-2 T chopped cilantro or you could use basil instead
- 1 1/2 C chicken stock
- 1 can coconut milk
- 2-5 Asian dried hot peppers
Instructions
Wings:
- soak chicken wings in cold salt water for 15 minutes
Brine:
- Heat all ingredients on stove over medium heat to dissolve sugars and let cool
- add wings to brine and refrigerate over night
- drain wings and let come to room temp about 1 hour
- cook wings in oven at 400 degrees for 20 minutes
- let wings rest and then deep fry until medium brown(be careful the brine adds moisture and wing pop in oil. I used a deep fryer with a lid)
- drain and set aside
- coat wings in sauce and serve
Curry Sauce:
- heat oil in pan and add onions
- cook for 5-10 minutes over medium heat
- add almonds, garlic and spices except salt and sugar
- stir and heat for 30 seconds
- add chicken stock and coconut milk
- simmer for 20 minutes until it because a sauce
- turn off heat and add salt, sugar cilantro and green onions
- I made sauce while wings baked.
- coat wings with sauce and serve enjoy
- This can be hot so be careful with heat!
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