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!
Hiking in Nevis because we are outdoorsy af.
Matt and Amanda.
We all wore our bathing suits on the hike because we assumed we’d be able to swim under the waterfalls we were supposed to encounter.
Sadly, they were a little smaller than we had anticipated, but still pretty.
We went swimming later, though!
Kramer aggressively enjoying his last day in Nevis.
Snooker, the neighbor’s dog, who I miss so much! She’s the best. Her favorite foods include scrambled eggs and ice cubes.
Amanda with her best friend.
Until next time.
Your marinade ingredients. If you don’t have any of Polly McCall’s mango chutney, you can use apricot preserves or even orange marmalade.
Line ’em up and bake until crispy.
You can garnish with a little lime zest, if you want, for color.
- 2 pounds chicken wings
- 1 14-ounce can coconut milk
- ½ cup chutney (of your choice) or apricot preserves
- ⅓ cup yellow or green curry paste
- 1 teaspoon kosher salt
- Place your wings in a large, sealable bag or container. Mix together the coconut milk, chutney or preserves, curry paste, and salt. Pour the marinade over the wings and let them sit in the fridge for at least three hours, but preferably overnight.
- When ready to cook, preheat your oven to 450 degrees F. Place your wings on a greased cooling rack fitted inside a baking sheet (you can also just place the wings directly on a lightly greased baking sheet, but cooking them on top of the cooling rack helps make them extra crispy). Bake the wings for 15 minutes on one side, flip, bake for another 15 minutes on the other side, then flip them one last time, turn the oven up to broil, and bake for another 5 minutes or so, until slightly charred and crisp. Serve hot.