Roasted Curry Wings with a Honey Ginger Citrus Glaze

Chicken wings and curry. Not a combination you hear of often, but today I had a craving for curry chicken, and all I had on hand were wings. My go-to curry is more of a saucy mix of meat with potatoes and gravy. It is absolutely delicious and usually made with every other part of the chicken except the wing. Wings don't lend themselves well to soups and stews so I had to come up with something else. I had wings and I wanted curry so I went on the hunt for a recipe. I ended up blending a few recipes and this is what I came up with:

Roasted Curry Wings with a Honey Ginger Citrus Glaze

3 lbs wings, cut into pieces

2 tbsp vegetable oil

1 1/2 tbsp salt

6 tbsp curry powder

1/2 cup honey

Juice & zest from 6 limes (or 4 lemons) or about 1/2 cup of lime (or lemon) juice

1 tbsp powdered ginger

Put the wings in a bowl and drizzle with oil, turning to coat them well. Add the curry powder and the salt. Turn the wings again to coat them with the seasoning. Cover and refrigerate at least 2 hours.

Line a roasting pan or baking dish with foil (Makes for easier cleanup). Place the wings in the lined pan in a single layer. Bake at 425 for 45 - 50 minutes, or until they are cooked.

While the wings are baking, combine the honey, ginger, lime juice & lime zest in a small sauce pan. Heat until the mixture is just warmed through, or until it just starts to simmer. Don’t boil! Turn off the stove and let the honey mixture steep.

When the wings are cooked, finish them under the broiler (you can also place them on the grill), until they’re nicely browned. When done, pour the honey sauce over them, turning the wings to coat. Place on a platter and serve immediately.

These turned out so much better than I expected. They're definitely a staple on my menu as of now. I just know that you will love them just as much as my family did.

Enjoy!

Ash  :)

Look what I made! - Black and White hat

I fell in love with wafer paper after making these deldelicate flowers. Absolutely beautiful if I do say so myself.

Enjoy!

Ash :)

Look what I made! - Bicycle and Balloons

Chocolate cake with vanilla buttercream. The bicycle and the balloons were made using candy melts.

I absolutely adore this cake! I hope you do too.

Ash :)

Butternut Squash Dal (Lentils)

Comfort food is food that hugs you from the inside. I don't think it can get more comforting than this. 

This recipe has been calling to me for the past few months. Taken off my 2013 milk calendar, I'm glad I finally gave in and tried it out. Eaten with some naan bread,  it was a perfect dinner. The subtle sweetness from the butternut squash combined with the notes of curry and ginger created a flavour party in my mouth. It was quite a filling dish, and my family of carnivores didn't even miss the meat!

Butternut Squash Dal (Lentils)

1 cup (250 mL) dried red lentils
1 1/2 cups (375 mL) reduced-sodium vegetable broth
1 tbsp (15 mL) butter
1 chopped onion2 cloves garlic, minced
2 tbsp (30 mL) minced gingerroot or
1 1/2 tsp (7 mL) ground ginger
2 tbsp (30 mL) Indian yellow curry paste or powder
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper3 cups (750 mL) chopped peeled butternut squash, about 1 lb/500 g
1 1/2 cups (375 mL) milk
1/4 cup (60 mL) chopped fresh cilantro or green onions
Garam masala

Place lentils in a fine sieve and pick through to remove any stones or grit. Rinse well and drain; stir into broth and set aside.

In a large, deep saucepan, melt butter over medium heat; sauté onion for 3 min or until starting to soften. Add garlic, ginger, curry paste (to taste), salt and pepper; sauté for 2 min or until softened. Add lentils in broth, squash and milk. Bring to a simmer, stirring often.

Cover, leaving lid ajar, reduce heat and simmer, stirring occasionally, for 25 min or until squash and lentils are soft and tender. Remove from heat and mash lightly with a potato masher. Sprinkle with cilantro and garam masala (if using). 

Serve with papadum, basmati rice, or naan.



Enjoy!

Ash  :)