Curry Buffalo Wings

The weather in New York has been so gloomy this week, it’s miserable! It didn’t help that Kramer and I have been pretty sick all week with some kind of super-bug that we picked up on the airplane during our trip. I guess that’s the price that you pay for going on vacation. I’m feeling better than Kramer is, since I got sick first, and hopefully he will be feeling ready to go by this evening because one of our friends is throwing a Scene It party that we are both very excited for. We’re also planning a special brunch on Sunday at our favorite spot, Colicchio & Sons, to try to make ourselves feel better. Good food is always the answer to illness, right?

Kramer got me a bunch of fun curry pastes and it’s been fun cooking with them! I especially loved these wings; Kramer and I can always eat wings. They’re just so easy to make and so much fun to eat. Wings are perfect for a casual Sunday evening or even a quick weeknight meal, which is what these were. I prepped them the night before, and just popped them in the oven when I got home from work. Now, some people may be under the impression that “curry” always means “spicy”, but that isn’t the case at all! This is definitely a sweet curry – you can make it spicier, of course, but I always make things as spicy as possible, so I wanted to take it easy with these and just make something subtle and tasty. The curry just adds a different flavor profile than you would normally see with wings, and I used honey to tone down the heat and to add the sweetness that I was looking for. The coconut milk in the marinade also helps to keep things on the less spicy side, too, and adds a creamy texture that you can’t get with any other ingredient. If you love Thai curries that are rich and use coconut milk, you will absolutely adore these wings! They’re also a great way to introduce friends and family (and maybe even yourself) to the world of curry through a very typically American dish.


Curry Buffalo Wings
Your marinade ingredients.

Curry Buffalo Wings
Process your marinade ingredients.

Curry Buffalo Wings
Pour over the wings, and allow them to marinate overnight (or at least a few hours).

Curry Buffalo Wings
Place the wings on a rack and place that inside of a lined baking sheet. Bake at 400 degrees F for 10 minutes.

Curry Buffalo Wings
Then flip the wings and cook for another 10-15 minutes, until crispy.

Curry Buffalo Wings
While the wings cook, make your sauce.

Curry Buffalo Wings
Start by cooking the shallots in the butter until softened, about 5 minutes, over medium heat. Add in the garlic and cook for a minute or so, until fragrant.

Curry Buffalo Wings
Add in the rest of your ingredients and cook until reduced a bit, about 8 minutes. Taste and adjust seasonings as desired.

Curry Buffalo Wings
When the wings and sauce are ready, toss them together. As you can see, it will be quite hot (but that’s good)!

Curry Buffalo Wings
Serve with a sprinkling of red pepper flakes (if you like), and enjoy!

Curry Buffalo Wings
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
Marinade
  • 2-3 pounds chicken wings
  • ½ cup coconut milk
  • juice of half a lemon
  • 2 cloves garlic, peeled
  • 1 shallot, roughly chopped
  • 2 tablespoons olive oil
  • 1 tablespoon red or green curry paste (I used red)
  • 1½ teaspoons curry powder
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground cardamom
  • ¼ tsp red pepper flakes
Sauce
  • 2 tablespoons unsalted butter
  • 1 large shallot, minced
  • 4 garlic cloves, minced
  • ¼ cup coconut milk
  • 2 tablespoons honey
  • 1 tablespoon curry paste
  • 1 teaspoon sugar
  • 3-4 tablespoons tomato paste
  • ¾ teaspoon curry powder
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
Instructions
  1. Place the wings in a large sealable container or plastic bag (I used a large Ziploc bag). In a food processor or blender, pulse the rest of your marinade ingredients together until smooth. Pour over the wings, being sure that they are completely covered, and allow to marinate overnight or at least for a few hours.
  2. When the wings are ready to cook, preheat your oven to 400 degrees F. Line two baking sheet with foil, then place a cookie sheet on top (see photo above) and spray with non-stick spray. Arrange the wings on the sheets and bake for 10 minutes. After 10 minutes, flip all of the wings onto their other side and bake for another 10-15 minutes, until crispy.
  3. While the wings are baking, make the sauce. Melt the butter in a medium sized sauce pot, then add in the minced shallot and cook for 5 minutes over medium heat, until softened and translucent. Add in the minced garlic and cook for a minute or so, until fragrant. Add in the rest of the ingredients and cook over medium heat until slightly thickened, about 8-10 minutes. Taste and adjust seasonings needed.
  4. When the wings are crisp, place them in a large bowl and pour about half of the sauce over the wings and toss. Add more sauce as necessary. Serve and enjoy! If you want to add a little extra heat, sprinkle some red pepper flakes over the wings.

 

10 Responses

  1. Hope the fun weekend and slightly warmer weather makes you feel better! I’ve never heard of Scene It… sounds interesting, though.

    • Sydney says:

      @Lauren: It was a lot of fun! It’s like an interactive trivia game. I hope that you had a great weekend!

      @Chris: So do we! This is a sweeter, more bbq-friendly type of curry, so I hope that you try them!

      @Jen T: It is a huge pain – if it were easier, I probably would have fried them!

  2. Chris says:

    I’m not a huge fan of curry but I may just give it a shot since I love wings. And I like that you baked the wings rather than deep fried. Makes me feel a little less guilty as I tend to over indulge on them!

  3. Jen T says:

    I love that you baked the wings! Deep frying is such a pain, even if it is delicious :-) I hope you and Kramer start feeling better quickly- the prospect of a fun weekend usually helps. And I hear you on the gloomy weather, it seems like it’s everywhere! I couldn’t see the building across the river from my work yesterday it was so foggy!

  4. Elizabeth says:

    You have so many AMAZING recipes and tutorials !!! So, my question is, are you going to write a book? I don’t know how one goes about this, but you have all the content of your book with pictures and everything already written down in this blog. Just a thought !!!

    Blessings to you !!

    Elizabeth

    • Sydney says:

      @Elizabeth: I would love to write a book one day, but I will have to save it for a time in my life where I have more free time! Right now I’m out of the house for a minimum of 11 hours a day, sometimes 12 or 13, so it’s not in the cards quite yet. Thanks for being so sweet, though! :)

      @Dru: Good catch, thanks! Sometimes I’m in a hurry and don’t write the recipe correctly. I’ve adjusted it as necessary. I appreciate it!

      @Anthony: Thanks, we’re doing much better this week!

  5. dru says:

    In your marinade ingredients you have a picture w/ an onion, garlic, and lemon but I don’t seem them listed in the ingredients or instructions D:

  6. Anthony says:

    I love curry, and this looks like perfect Sunday Night or Monday Night Football food.

    Sorry to read you’ve been ill; I hope you and Kramer are back on your feet soon! :)

  7. Will says:

    One trick I saw and use for baking wings is to let them steam for around 5 mins, then refrigerate for a while, I usually do it overnight. It removes some of the fat so the skin is crisper. same principle used for peking duck.

    Had no problem doing a steam before sitting in the marinade.

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