Sticky Smoked Peach Curry Chicken Wings

Name: Sticky Smoked Peach Curry Chicken Wings
Yield: 10
Ingredients: 8.0lbs Chicken wings; 16.0oz Hellmann's® Smoked Peach Vinaigrette; 1.0cup Honey; 1.0cup Curry Powder, Madras; 1.0cup Dark soy sauce; 5.0Tbsp Garlic, minced; 2.0Tbsp Ginger, minced; 2.0each Limes, juiced (keep the zest for garnish); 4.0oz Potato starch; 4.0oz Flour; 3.0oz Flour, rice; 3.0tsp Baking powder; 6.0tsp Sea salt; 0.75lb Shallots, diced; 2.0Tbsp Corn starch; 1.0Tbsp Confectioners sugar; 1.0cup Scallions, thinly sliced; 0.5cup Cilantro, chopped; 5.0Tbsp Sesame seeds, toasted

Roasted then fried chicken wings are tossed in a sticky glaze of Hellmann’s Smoked Peach Dressing, Madras curry, soy sauce, garlic, ginger and lime. Garnished with sweet fried shallots, scallions, cilantro and sesame seeds.

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Roast the Chicken Wings

Chicken wings 8.0 lbs

Prepare the Smoked Peach Curry Glaze

Hellmann's® Smoked Peach Vinaigrette 16.0 oz
Hellmann's® Smoked Peach Vinaigrette
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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

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Delivery / Takeaway

Hellmann’s® / Best Foods®

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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.