Ingredients
Roast the Chicken Wings
-
Chicken wings 8.0 lbs
Prepare the Smoked Peach Curry Glaze
-
Honey 1.0 cup
-
Curry Powder, Madras 1.0 cup
-
Dark soy sauce 1.0 cup
-
Garlic, minced 5.0 Tbsp
-
Ginger, minced 2.0 Tbsp
-
Limes, juiced (keep the zest for garnish) 2.0 each
Fry the Chicken Wings
-
Potato starch 4.0 oz
-
Flour 4.0 oz
-
Flour, rice 3.0 oz
-
Baking powder 3.0 tsp
-
Sea salt 6.0 tsp
Finish the Dish
-
Shallots, diced 0.75 lb
-
Corn starch 2.0 Tbsp
-
Confectioners sugar 1.0 Tbsp
-
Scallions, thinly sliced 1.0 cup
-
Cilantro, chopped 0.5 cup
-
Sesame seeds, toasted 5.0 Tbsp
Preparation
-
Roast the Chicken Wings
- Slowly roast the chicken wings in a single layer on sheet pans in a 350F oven until they are cooked through. Set aside.
-
Prepare the Smoked Peach Curry Glaze
- Heat the Hellmann's® Smoked Peach, honey, Madras curry powder, dark soy sauce, garlic, ginger, and lime juice and bring to a boil.
- Reduce until it thickens enough to coat a spoon, set aside.
-
Fry the Chicken Wings
- Combine the potato starch, flour, rice flour, baking powder, and sea salt and coat the chicken wings in the mixture.
- Shake the excess off the wings and deep fry at 375F until crispy and golden brown.
- Place the wings in a bowl and coat with the glaze, tossing to coat evenly.
-
Finish the Dish
- Toss the shallots with the corn starch and confectioners sugar and deep fry until golden brown. Drain on a paper towel-lined sheet pan and season with salt.
- Garnish the hot sticky chicken wings with scallions, lime zest, chopped cilantro, deep fried shallots and sesame seeds.