Curry Chicken Wings

Sunday, February 6, 2011

 12 wings baked, grilled or fried

Salt, pepper, cayenne, curry powder
1/4 cup flour
2 tablespoons olive oil
1 tablespoon butter
1 cup chicken broth
1/2 cup dry white wine
1/4 cup chopped fresh parsley, or about 1 tablespoon dried
4 cloves garlic, finely minced
1 1/2 teaspoons curry powder, or to taste
3/4 cup heavy cream
Salt, to taste

Preparation:

Dredge  wings salt,  pinch of cayenne, pinch of curry powder and pepper mixed in flour to coat both sides. Fry till crisp. In a saucepan, add the chicken broth, wine, parsley , garlic, and curry powder. Bring to a boil; reduce heat to medium-low and simmer, uncovered, for 5 minutes. Cover and simmer for 5 to 10 minutes longer. Stir in cream and add salt, to taste. Heat through. Dip wings in  the sauce.

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10 comments

  1. Wow Claudia - what a grand pairing. Loving the idea of curry wings. I used to have two wing recipes: Buffalo and Italian. You've presented me with a wing menu to suit every taste and mood.

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  2. Claudia is right, we used to only think southern fried and buffalo style, now that we have you guys, the Wing Kings, and we have a recipe for every week of the year... and that is a good thing...

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  3. the ingredients list could vouch for the taste better than the welcoming picture. Bookmarking it!

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  4. Wish I had a plate of those right now.

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  5. curry powder always increase the flavors.

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  6. Beautiful photo! And I'll need at least 20 of these babies! Scrumptious! You and Curt - are chicken wing royalty alright :)

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  7. Curry grilled chicken! Sounds so addicitive & flavourful. Yummmm..... Thanks again for sharing. Hope you're having a great day.
    Cheres, Kristy

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  8. Wow how gorgeous are these wings...such flavors and the photo is just delicious :)

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Remember to use the search option for a recipe you're looking for and thanks for all your kind words and support. We love our readers all the best Claudia