Login
Password

Forgot your password?

Easy Curried Chicken Wings Recipes

By Edited Dec 7, 2015 0 0

Chicken wings are a hugely popular foodstuff but it's probably fair to say that they are most often bought as a fast food item rather than prepared and cooked at home. This means that we may not be as imaginative in the ways in which we prepare and cook them as we are with many other food items.  Hopefully, this page will serve to fire up your imagination and inspire you to come up with your own new and exciting ideas for cooking wings at home.

How to Chop Chicken Wings

Chopping Chicken Wings
Credit: Gordon Hamilton

Chopping chicken wings

When you buy fresh chicken wings from a supermarket, the likelihood is that they will be whole or simply have had the bony tips removed. Depending upon the way in which you are cooking and intend serving them, there may be no need for you to chop them up but where you wish to do so, it is worth noting how to do it properly and easily. These wings were bought with their tips already removed but the manner for removing the tips and subsequently cutting the main body of the wings in half is exactly the same.

Hold the wing you are chopping in your weaker hand in a position that you may easily access the joint with a cleaver or very sharp knife. While many people will use brute force to cut through the bone, this is not necessary and can also spoil presentation. What you actually do is feel for the cartilage area of the joint with the edge of the blade - that part which offers least resistance - and fairly easily slice through it. With a bit of practice, this becomes a lot easier.  

Basic Curried Roast Chicken Wings

Basic Curried Chicken Wings
Credit: Gordon Hamilton

Curry spiced roast chicken wings

Ingredients (Serves 1)

  • 5 chicken wings (chopped/portioned)
  • 2 teaspoons medium curry powder
  • Salt
  • 2 tablespoons olive oil
  • Chopped cilantro (coriander leaf) to garnish

Directions

Curry Powder added to Chicken Wings
Credit: Gordon Hamilton

Curry powder added to chicken wings

Put the wings in to a large glass or stone bowl (never plastic - it will become irrevocably stained) and add the curry powder. Stir well with a wooden spoon to ensure the wings are evenly coated in the curry powder. Cover with plastic wrap and set aside to marinate for at least an hour.

Olive oil and Salt added to Wings
Credit: Gordon Hamilton

Put your oven on to preheat to 425F/210C/Gas mark 7.

Pour the olive oil over the marinated wings and season with a little salt. Stir again to ensure even coating.

Oven Ready Curried Wings
Credit: Gordon Hamilton

Oven ready curried wings

Lay the wings out skin sides up on a large roasting tray in a single layer. Put the tray in to the oven for half an hour.

Resting Wings on Wire Rack
Credit: Gordon Hamilton

Curried wings are rested before being served

When the wings come out of the oven, just like any other meat, it is important they are rested before being served. This is best done by laying them as shown on a wire rack for five to ten minutes. They can then be plated and garnished with the cilantro to serve.

Teriyaki and Sesame Curried Wings

Teriyaki and Sesame Curried Wings
Credit: Gordon Hamilton

Teriyaki and sesame curried wings

Okay, teriyaki and sesame stir fry sauce doesn't really constitute a curry but the procedures followed here could be applied to any stir fry curry sauce of your choosing.

Ingredients (Serves 1)

  • 5 whole chicken wings (chopped/portioned)
  • Small pack (around 4 or 5 ounces) teriyaki and sesame stir fry sauce, or sauce of choice
  • Vegetable or sunflower oil for greasing roasting tray
  • 2 mini naan breads to serve
  • Freshly chopped cilantro (coriander leaf) to garnish

Directions

Teriyaki and Sesame Sauce added to Wings
Credit: Gordon Hamilton

Teriyaki and sesame sauce is poured over wings

Put the wings in to a glass or stone bowl and pour over the stir fry sauce. Stir with a wooden spoon to evenly coat and cover with plastic wrap. Set aside for an hour to marinate.

Oven Ready Teriyaki and Sesame Wings
Credit: Gordon Hamilton

Teriyaki and sesame wings ready to go in to the oven

Preheat your oven to 425F/210C/Gas Mark 7.

Lightly oil a roasting tray and lay the wings on it in a single layer, skin sides up. Roast in this instance for thirty-five minutes as the sauce coating makes them require just that little bit longer to cook.

Teriyaki and Sesame Roast Wings are Rested
Credit: Gordon Hamilton

Wings are rested on wire rack

Take the wings from the oven and rest on a wire rack for five to ten minutes. Check the instructions on the pack for how the naan breads should be reheated and implement. Serve the wings with the naans alongside and garnished with the cilantro.

Curried Poached Chicken Wings Sandwich

Curried Poached Chicken Wings Sandwich
Credit: Gordon Hamilton

Curried poached chicken wings sandwich is served with mini poppadoms

A chicken wings sandwich may sound a bit strange but that is simply due to the way most of us automatically think of chicken wings being served on the bone, to be eaten by hand. In this sandwich recipe (and in the recipe which follows) the wings are cooked on the bone before the meat is subsequently removed and the sandwich built. 

Ingredients (Serves 1)

  • 4 whole chicken wings
  • 2 teaspoons curry powder
  • 1/2 teaspoon sea salt
  • 1/2 medium onion, peeled and sliced
  • 1 medium red chili, washed and roughly chopped
  • 1 medium green chili, washed and roughly chopped
  • 1 bread roll of choice
  • 1 teaspoon of spicy mango chutney
  • Mini poppadoms to serve

Directions

Chicken Wings Ready for Poaching
Credit: Gordon Hamilton

Preparing chicken wings for poaching

Lay the chicken wings (no need to chop in this instance) in the base of a large pot and scatter over the curry powder and salt. Add the onion and chilies before pouring in enough cold water to ensure everything is comfortably covered. Put the pot on to a high heat, just until the water starts to simmer. Reduce the heat to maintain a gentle simmer for ten minutes before turning it off altogether. Cover the pot and leave the wings to gently finish cooking in the residual heat for half an hour. 

Poached Curried Chicken Wings
Credit: Gordon Hamilton

Poached curried chicken wings

When the half hour has elapsed and remembering that the water will still be very hot, use a slotted spoon to fish the chicken wings only from the pot to a bowl or plate. Cover and leave to cool completely, or at least enough to let them be safely and easily handled.

Removing Flesh from Chicken Wings
Credit: Gordon Hamilton

Chicken wings meat is separated from skin and bones

Peel the skin from the chicken wings and carefully pluck all the meat from the bones. The skin and bones can be discarded.

Chicken Wings Meat and Mango Chutney added to Roll
Credit: Gordon Hamilton

Chicken wings meat is added to roll and topped with mango chutney

Cut the bread roll open and (optionally) lightly toast the cut sides. Arrange the chicken wings meat on the bottom half of the roll and top with the mango chutney. Close the roll over and serve with the mini poppadoms.

21 Bespoke Chicken Wings Recipes (21 Bespoke Recipes Series)
Amazon Price: Buy Now
(price as of Dec 7, 2015)
Are these recipes giving you a hankering for experimenting with chicken wings? If you're looking for some even more novel ideas, this bargain e-book includes recipes for such as Chicken Wings Dogs with Spicy Habanero Sauce, Red Thai Curry Wings with Egg Noodles and Fries, Chicken Wings and Vegetable Chili with Rice and 18 more! Why not download your copy today?

Jalfrezi Chicken Wings Naan Bread Sandwich

Jalfrezi Chicken Wings Naan Sandwich
Credit: Gordon Hamilton

Chicken wings meat slow casseroled in jalfrezi sauce naan bread sandwich

Ingredients (Serves 1)

  • 5 whole chicken wings
  • 1 pound jar Indian Jalfrezi cooking sauce
  • 2 mini naan breads
  • Generous handful of peashoots or other green salad leaves
  • 1 small red tomato, cut in to 6 segments
  • 1 small yellow tomato, cut in to 6 segments
  • Salt

Directions

Chicken Wings Stirred in to Jalfrezi Sauce
Credit: Gordon Hamilton

Chicken wings are carefully stirred in to jalfrezi sauce

Put your oven on to preheat to 300F/150C/Gas Mark 2.

The chicken wings should be added to a large casserole dish and the sauce poured over the top. Turn the wings gently through the sauce with a wooden spoon.

Put the lid on to the dish and put it in to the oven for one hour.

Chicken Wings Meat Removed from Bones
Credit: Gordon Hamilton

Chicken wings meat is carefully separated from skin and bones

Take the casserole dish from the oven and use a slotted spoon to remove the wings to a deep plate or bowl. Cover and allow to cool at least enough to ensure safe handling.

Wings Meat Laid on Naan
Credit: Gordon Hamilton

Peel the skin away from the wings and pluck the meat from the bones. Heat the naan breads as described on the pack and prepare your salad, seasoning it with salt.

Lay the chicken wings meat on one heated naan bread, top with the second and serve with the salad.

Advertisement
Advertisement

Comments

Add a new comment - No HTML
You must be logged in and verified to post a comment. Please log in or sign up to comment.

Explore InfoBarrel

Auto Business & Money Entertainment Environment Health History Home & Garden InfoBarrel University Lifestyle Sports Technology Travel & Places
© Copyright 2008 - 2016 by Hinzie Media Inc. Terms of Service Privacy Policy XML Sitemap

Follow IB Lifestyle