Baked Curry Wings
Baked curry chicken wings, an island favorite!
5 lbs Chicken Wings, tips trimmed, wings cut into 2 pieces
1/2 c Flour
1/4 c Curry Powder
14 oz Coconut Milk
3 T Curry Powder
3 T Honey
1 1/2 T Fish Sauce
1 1/2 T Chili Garlic Sauce
Preheat oven 475°F. Line 2 baking sheets with foil and spray with oil to lightly coat.
Rinse and pat dry chicken wings. Combine flour and 1/4 cup curry powder in a large bowl. Toss chicken wings into flour/curry mix.
Lay out wings into a single layer on baking sheets. Bake in oven approx. 40 minutes or until golden brown and crispy, rotating baking sheets half way through cooking (bake time will depend on wing thickness.)
While wings bake, make curry sauce. Combine coconut milk, 3 T curry powder, honey, fish sauce, and chili garlic sauce in a medium saucepan. Simmer over low heat for 20 minutes or until it thickens to a gravy-like consistency.
In a large bowl, toss wings with curry sauce and serve immediately.