Curried Glatt Chicken Wings in a Coconut Curry Glaze

As you might have read in the post My First Indian Kosher Dinner Menu, when Sean and I created our first kosher Indian menu for our orthodox Jewish friends in their kosher kitchen, we learned about the definition of ‘glatt’ and one of the dishes we made were these chicken wings. Honestly, these are finger-licking-good whether you keep kosher or not, and are a great alternative on game day or any other major event or holiday. We marinated the wings in curry powder and then baked them in the oven, as Sean slowly basted them with a coconut curry glaze until the flavors were sealed in so that the skin was crispy and the wings were juicy, bursting with the taste of tender coconut and smoky curry. Whether you don’t crave chicken wings (like me) or crave them regularly (like Sean) these are a definite crowd pleaser.

Curried Glatt Chicken Wings in a Coconut Curry Glaze

Ingredients

• 1/4 cup canola oil
• 1 teaspoon curry powder
• 4 pounds glatt kosher chicken wings
• Salt & pepper
• 1 tablespoon canola oil
• 1/2 teaspoon hot chilli flakes
• 1 small onion, finely chopped
• 4 cloves of garlic, finely chopped
• 1 teaspoon salt
• 1 tablespoon curry powder
• 10 oz. can coconut milk
• 1 tablespoon curry powder
• 1 tablespoon honey

Preparation

1. Preheat the oven to 450° and position a rack on the top shelf closest to the broiler. In a large bowl, combine 1 teaspoon of the curry powder with 1/4 cup of canola oil. Add the chicken wings, season with salt and pepper and toss to coat. Spread the chicken wings on a large foiled baking sheet. Bake for 25 minutes, turning once, until cooked through and just starting to brown. Remove from the oven. Preheat the broiler.

2. In a medium saucepan, heat 1 tablespoon of canola oil on medium heat with red chilli flakes. Once the flakes begin to move, add the onions and garlic and saute until glassy. Then add the coconut milk, 1 tablespoon curry powder, salt, and honey and bring to a boil. Cook over high heat, stirring occasionally, until slightly thickened, about 5 minutes.

3. Transfer the chicken wings to a large bowl. Add the coconut-curry sauce and toss to coat. Return the chicken to the baking sheet, keeping any remaining sauce in reserve. Broil for 5 minutes, turning once, baste with the sauce. Do this a couple of times until the chicken wings are nice and browned.