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:
1. soak chicken wings in cold salt water for 15 minutes

Brine:
1. Heat all ingredients on stove over medium heat to dissolve sugars and let cool
2. add wings to brine and refrigerate over night
3. drain wings and let come to room temp about 1 hour
4. cook wings in oven at 400 degrees for 20 minutes
5. 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)
6. drain and set aside
7. coat wings in sauce and serve

Curry Sauce:
1. heat oil in pan and add onions
2. cook for 5-10 minutes over medium heat
3. add almonds, garlic and spices except salt and sugar
4. stir and heat for 30 seconds
5. add chicken stock and coconut milk
6. simmer for 20 minutes until it because a sauce
7. turn off heat and add salt, sugar cilantro and green onions
8. I made sauce while wings baked.
9. coat wings with sauce and serve enjoy
10. This can be hot so be careful with heat!

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