Baked Curry flavored wings カレー味手羽のオーブン焼き

japanese cake

Although this is the most common way we cook chicken wings, I was surprised to find that I never posted this particular dish. This is my answer to Buffalo wings. It is baked instead of deep fried and seasoned with curry powder instead of hot sauce. My secrets are:  1) the use of a high temperature convection oven (most of the time we use our trusty toaster oven in convection mode at 450F), 2) the addition of flour to the seasoning and 3) the thorough coating of the wings with the seasoning.

Here is today’s batch. This is not one of my best efforts but it is good enough with crispy skin and juicy meat.

We especially like wings as oppose to drumetts.

Ingredients:

Chicken wings: I used 6 wings, wing tips removed and wing and drumetts separated.

Dry rub*: This is a mixture of flour (AP) 1/2 cup, curry powder 1 tbs (this one is called “sweet” curry powder from Whole Foods, you can add more or use spicier curry powder), salt (1 tsp) and black pepper (1 tsp). I mixed the spices and placed the mixture in a Ziploc bag large enough to hold the wings. I then placed the wings and drumetts in the bag to coat them well (my version of “shake-and-bake”).

* I usually just “eye ball” the ingredients for the spice mixture and place them directly in the Ziploc bag.

I placed these seasoned wings and drumetts on a baking sheet. (I cover the sheet with aluminum foil and either olive oil or Pam spray to prevent sticking). I placed it in a preheated 450F (highest setting) toaster oven in convection mode for 30 minutes turning after 15 minutes. The idea here is that the wings oven fry in their own fat. The flour helps make a nice crust on the surface. The only caution is that the smell of curry powder may permeate the house. My wife insists that I move the toaster oven under the hood vent for the stove while we cook this dish.

The result is very satisfactory. We eat it like Buffalo wings with a blue cheese dip made of blue cheese dressing and greek yogurt. This evening we had this with potato salad and coleslaw that I had made the previous weekend. We definitely like this better than the ones I made using sous vide. The results are very similar but this is much more simple to prepare.

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