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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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.
ReplyDeleteClaudia 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...
ReplyDeletethe ingredients list could vouch for the taste better than the welcoming picture. Bookmarking it!
ReplyDeleteWish I had a plate of those right now.
ReplyDeletecurry powder always increase the flavors.
ReplyDeleteNice and spicy!
ReplyDeleteBeautiful photo! And I'll need at least 20 of these babies! Scrumptious! You and Curt - are chicken wing royalty alright :)
ReplyDeleteLovely :)
ReplyDeleteCurry grilled chicken! Sounds so addicitive & flavourful. Yummmm..... Thanks again for sharing. Hope you're having a great day.
ReplyDeleteCheres, Kristy
Wow how gorgeous are these wings...such flavors and the photo is just delicious :)
ReplyDelete