Sticky Smoked Peach Curry Chicken Wings
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.
Ingredients
Roast the Chicken Wings
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Chicken wings 8 lbs
Prepare the Smoked Peach Curry Glaze
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Honey 1 cup
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Curry Powder, Madras 1 cup
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Dark soy sauce 1 cup
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Garlic, minced 5 Tbsp
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Ginger, minced 2 Tbsp
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Limes, juiced (keep the zest for garnish) 2 each
Fry the Chicken Wings
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Potato starch 4 oz
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Flour 4 oz
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Flour, rice 3 oz
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Baking powder 3 tsp
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Sea salt 6 tsp
Finish the Dish
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Shallots, diced 0.75 lb
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Corn starch 2 Tbsp
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Confectioners sugar 1 Tbsp
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Scallions, thinly sliced 1 cup
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Cilantro, chopped 0.5 cup
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Sesame seeds, toasted (if desired) 5 Tbsp
Preparation
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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.
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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.
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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.
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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.