Sticky Curry Wings

What's your favorite part of the chicken?

For me it's always been the wings. I was never one of those kids who liked holding a drumstick and eating off that big bone. First of all it seemed like the drumstick had too much meat on it for a little kid to handle.

Second, my mother always told me that wing meat is the softest and sweetest and therefore the best.

So that was that.

She was right. 

I love chicken wings. Any kind. Baked, fried, grilled. 

Here's a new favorite: curry seasoned and honey-sticky. You can bake these. Or grill them for a 4th of July feast.

 

Honey-Curry Sticky Wings

  • 24-30 chicken wings
  • 1/2 cup honey
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 2 teaspoons curry powder
  • 1/2 teaspoon garlic powder
  • salt to taste

Preheat the oven to 350 degrees. Wash and dry the wings and place them on a parchment-paper lined cookie sheet. In a small saucepan, combine the honey, Dijon mustard, olive oil, curry powder, garlic powder and salt to taste. Bring to a boil over medium heat, cook for one minute, stirring to blend the ingredients thoroughly and remove from the heat. Brush the tops of the wings with some of the honey mixture. Bake the wings for 10 minutes. Turn the wings over, brush with more of the honey mixture and bake for 10 minutes. Turn the wings over again, brush with the remaining honey mixture and bake for 5-10 minutes or until the wings are golden brown and crispy looking. OR: grill the wings, turning them occasionally and brushing with the honey mixture. 

Makes 4 servings