I have never bought chicken wings, breasts and thighs, yes. But, wings? Ick, Never! All of this changed the other day, when at the market, I noticed a pack of Organic chicken wings, (2 lbs), for $1.98... Stunned at the low price, and thinking, "is that even possible??", I grabbed them, brought them home and began my recipe research. I honed in on this outright amazing recipe from Bon Appetit, it appealed to me because it's not the typical hot and spicy song and dance. These wings marinate in yogurt and curry spices over night and then bake for an hour. And although I was still skeptical of these underrated chicken parts, I was extremely determined. After-all, I'm only in for 2 bucks!
The end result is superb, tender, juicy, infused meat. Absolutely delicious. And very messy. Not recommended for a romantic, first-date kind of scenario. In fact, my husband and I ate them over the kitchen sink, without talking, completely immersed in our own chicken-winged world. It was great!
Chicken Wings with Yogurt Curry Glaze
Adapted from Bon Appetit, April 2000.
1 1/2 cups plain full fat yogurt
1 cup finely diced onion
4 tsp cumin
4 tsp curry powder
1/4 cup chopped cilantro
4 large garlic cloves, crushed
4 TBLS finely chopped fresh ginger
2 lbs Organic chicken wings
In a large bowl, mix first 7 ingredients. Set aside about 1/2 of marinade for dipping sauce. Add chicken and thoroughly combine. Allow to marinate overnight.
Preheat oven to 350. Line a baking sheet with tin foil, season wings with salt and bake for about an hour, turning once. Serve with reserved yogurt curry sauce.