The following recipe is from the January 21st edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
While the authors of The Great Wings book take care to note that any wing dish can be served as an entrée, most of us associate chicken wings with appetizers.
If any recipe in this book can make the leap from first course to main, it's these braised wings with coconut curry herb sauce. The Indian-inspired dish yields a good amount of spicy, fruity sauce that just calls out for white rice. If you pass on this one for game day, file it away for an inexpensive supper.
- Yield:24 wings
- 24 chicken wings
- 2 vine-ripened tomatoes, chopped, including seeds
- 1/4 cup chopped cilantro sprigs
- 1 cup dark raisins
- 2 cups unsweetened coconut milk
- 1/4 cup Thai or Vietnamese fish sauce
- 2 tablespoons curry powder
- 2 tablespoons your favorite hot sauce
- 1 tablespoon freshly grated nutmeg
- 2 teaspoons grated orange zest
- 1/4 teaspoon salt
- 3 tablespoons vegetable oil
- 2 tablespoons minced ginger
- 5 cloves garlic, minced
Cut the wing tips and save them for making stock. Cut the wings in half through the joint.
In a large bowl, combine the tomatoes, cilantro, raisins, coconut milk, fish sauce, curry powder, hot sauce, nutmeg, orange zest, and salt.
Place a deep 12-inch pan over medium heat. Heat the cooking oil and saute the ginger and garlic for 1 minute. Add the coconut milk mixture. Bring to a low boil. Add the wings. Bring the liquid to a low boil, cover, turn the heat to low, and simmer until the chicken wings become very tender, about 30 minutes. Stir occasionally. This can be done 24 hours prior to serving.
To serve, bring the wings and sauce to a low boil. Cook until most of the sauce evaporates and forms a glaze around the wings. Serve.