Side Pannel
Curry Baked Chicken Wings
Curry Baked Chicken Wings
- Recipe Submitted by maryjosh on 11/10/2016
Ingredients List
- 12 chicken wing pieces, thawed and patted dry
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1 tablespoon curry powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon butter
- 1/2 cup chicken broth
- 1/2 cup milk
- 1 teaspoon lemon juice
- 1 chopped green onion, green part only
Directions
Preheat oven to 400F. Line the bottom of a roasting pan or cookie sheet with foil. Place a roasting or cooling rack on top.
In a large bowl, toss together the wings and oil. Place wings onto rack in the pan and bake 50-55 minutes until the internal temperature is at least 165F.
Meanwhile, make the sauce. In a medium bowl, whisk together the flour, curry powder, ginger, onion powder, garlic powder, salt, and sugar.
In a large saucepan, melt the butter. Add the flour mixture and stir to form a roux (similar to a paste). Whisk in the chicken broth and milk, trying to smooth the sauce as much as possible. Bring to a boil, whisking often until it thickens, about 5 minutes. Keep warm.
Once the wings are cooked, toss with the curry sauce. If the sauce cooled down and thickened too much, reheat until hot again, adding a little more chicken broth to thin it out if necessary. Top with green onion. Serve immediately.
In a large bowl, toss together the wings and oil. Place wings onto rack in the pan and bake 50-55 minutes until the internal temperature is at least 165F.
Meanwhile, make the sauce. In a medium bowl, whisk together the flour, curry powder, ginger, onion powder, garlic powder, salt, and sugar.
In a large saucepan, melt the butter. Add the flour mixture and stir to form a roux (similar to a paste). Whisk in the chicken broth and milk, trying to smooth the sauce as much as possible. Bring to a boil, whisking often until it thickens, about 5 minutes. Keep warm.
Once the wings are cooked, toss with the curry sauce. If the sauce cooled down and thickened too much, reheat until hot again, adding a little more chicken broth to thin it out if necessary. Top with green onion. Serve immediately.
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