Roast the Chicken Wings

  • Chicken wings 8.0 lbs

Prepare the Smoked Peach Curry Glaze

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
  1. 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.
  2. 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.
  3. 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.
  4. 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.