Welcome to the last photos from our trip to Nevis last month. I can’t believe it’s already been a full month since we were laying on the beach with rum cocktails and no other humans in sight. Nevis ruled. I look at the photos and I can almost pretend I’m still there. Almost. I’m definitely ruined for other beach vacations after this trip. Having a friend on the island who knows everyone and knows where everything is was absolutely fantastic, and the fact that we didn’t have to share the beach with hundreds of other tourists was especially wonderful. At times, it really felt like we were the only people on the entire island. I’ve never experienced that before, but I hope that we can go back again soon (hint, hint McHobbys). While these are the last of my glorious tropical vacation photos for now, they won’t be the last of them forever. I’ll weasel my way back–you’ll see!
It’s only fitting that I share this recipe for coconut curry wings with you today, as I used Amanda’s mom’s mango chutney, which she makes with mangos from the island itself, as a marinade. I actually made these months ago, but here we are–time really does fly. The chutney added a nice amount of acid to the wings, as well as the right amount of sugar, which helped the chicken really crisp up and caramelize as they baked, which is why they are so perfectly crispy and charred. I had never used anything sweet like this in a marinade before. Usually I’ll add maybe a touch of honey or a teaspoon or two of sugar, but I went in with a full half cup of chutney with these. Paired with the coconut milk and curry paste, I was a big fan of how these came out. If you’re not lucky enough to have handmade mango chutney that your friend’s mom gifted you, not to worry! You can use apricot preserves or orange marmalade instead, and you’ll achieve very similar results. It’s a great way to use up that last bit of jam that’s been sitting in your fridge. Enjoy!