The wing’s my favorite part! I must have a hundred chicken wing recipes in my head, I make them a few times a month. Chicken wings are relatively inexpensive in comparison to other cuts of meat but the cook up so succulent mmmm I want to lick my fingers just thinking about them.
I usually fall back on a wing recipe when I’m looking for a tasty low carbohydrate meal. Whenever I’m trying to drop a few pounds I cut the carbs but then I start thinking about all the things I can’t have. I never crave a bagel until I decide to give up the carbs. Chicken wings are the perfect distraction, I don’t think about bagels when I’ve got a good batch of wings cooking. You can’t feel deprived while eating a chicken wing…you just can’t.
These wings are seasoned with mild curry powder which is a blend of spices that usually contains fenugreek, coriander, turmeric (that’s where the strong yellow color comes from) cumin, cardamom and sometimes ginger, cloves and red pepper. Though I’m not Jamaican, I grew up eating foods seasoned with Jamaican style curry powder. I was raised in a neighborhood in Queens with several REALLY good Jamaican restaurants.
You may see Indian style curry powder in stores and it’s delicious as well, you can use that if you like. From what I read pre-packaged curry powder isn’t really a thing in India, it’s a shortcut developed by the British (read more about that here).
If you can, season these and marinate them in the fridge overnight the flavors will really penetrate the meat. The wings will still be delicious if you season them and let them sit a room temperature for 30 minutes before cooking..
My unauthentic twist to this recipe is the addition of soy sauce instead of salt. I really like the savory curry/soy combination.
Curry Roast Chicken Wings #recipe
- 5 pounds of chicken wings
- 3 tablespoons Jamaican curry powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon red chili flakes optional
- 1/2 cup soy sauce
- 1 tablespoon canola oil
- Combine all the ingredients in an extra large ziplock bag or divide the seasoned wings between two regular sized ziplock bags
- Let the wings marinate overnight in the refrigerator if possible
- Remove the wings from the refrigerator half an hour before cooking
- If you want to cook them the same day season them and let them sit on the counter for 30 minutes before cooking..
- Pre-heat the oven to 450 degrees
- Line two large, rimmed baking pans with foil and coat each with a tablespoon of oil
- Remove the chicken from the marinade and pat dry with a paper towel.
- Divide the chicken wings between the two pans. The wings should be in one layer
- Roast the chicken wings for 40 minutes until cooked through
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