Superbowl Curried Chicken Wings with Peach Dipping Sauce

 This photo is not of my wings, as I haven't made them yet. This was by a blog called:
Lisa is cooking.

The recipe was in our local Atlanta Journal Constitution but when I tried to locate it online, I couldn't. I googled it and Lisa's site came up. It is Virginia Willis' recipe. I worked with her as a volunteer many years ago at cooking school in Alpharetta, GA. And I know her cooking. She studied in France for about a year after i left the school.


It looks so good that I ran out and got the ingredients for Sunday. And that is all I am making...about 5 pounds of chicken wings. Forget the celery and carrot sticks. That is not what my man wants. He wants WINGS and plenty of them.

Here is the recipe:

Curried Chicken Wings with Peach Dipping Sauce

Reprinted with permission from Basic to Brilliant, Y'all: 150 Refined Southern Recipes and Ways to Dress Them Up for Company by Virginia Willis, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.

 MAKES ABOUT 24

 Wings

· 3 pounds chicken wings (12 to 14 whole wings)

· 1 teaspoon Madras or spicy curry powder

· 1/2 teaspoon ground turmeric

· 1/4 teaspoon cayenne pepper, or to taste

· 2 tablespoons soy sauce

· 2 tablespoons canola oil

· 2 to 3 jalapeños, cored, seeded, and very finely chopped, plus more for garnish

· 2 cloves garlic, very finely chopped

· Coarse salt and freshly ground black pepper

·  

Dipping Sauce

· 1/2 cup plain low-fat or whole-milk Greek-style yogurt

· 3 tablespoons peach preserves

· 1/4 teaspoon hot sauce, or to taste

· Coarse salt and freshly ground black pepper

· Cilantro sprigs, for garnish

To prepare the chicken wings, cut off the wing tips (reserve to make stock), and halve the wings at the joint. In a large bowl, combine the wings, curry powder, turmeric, cayenne, soy sauce, canola oil, jalapeños, garlic, salt, and pepper. Toss to coat. Cover and refrigerate for at least 1 hour, or overnight.

Meanwhile, to make the sauce, combine the yogurt, preserves, and hot sauce. Season with salt and pepper. Cover and refrigerate until serving.

Remove the marinated wings from the refrigerator and let come to room temperature.

Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil, then set a large wire rack on the foil. (I don't like to use a nonstick baking liner on the baking sheet in this instance because the curry can stain the silicone.)

Transfer the wings without crowding to the prepared baking sheet.

Bake until the wings are deep brown and the juices run clear, turning once, 15 to 20 minutes per side. (If you like charred bits, after the 40 minutes, turn the oven on to broil for about 5 more minutes.)

Taste the yogurt dipping sauce and adjust for seasoning with salt and pepper. Garnish with cilantro and serve the hot wings with the dipping sauce on the side. 

 Of course, there will be dessert; a cherry vanilla ice cream cake with chocolate icing. 

Maybe our diet will be next month?

Blessings!!