For the life of me I couldn’t understand the love-affair people had with chicken wings when I first moved to Canada. Growing up on the islands, it was almost an insult to give a guest a chicken wing if you had them over for dinner. You could hear the gossip going around town..”NAME, gave me a measly chicken wing the other day.. imagine that” said in the lovely accent we have.
But oh how did I ever fall in love with that “chicken wing” only after one date. I believe it was a bar called Grapes and Things here in Hamilton where the Tuesday special was 10 cent wings. Five bucks and I’d be stuffed to the neck with those juicy morsels. Yes, I love me some wings – BAD!
I was getting to the point where I was getting bored with my new love… deep fried, battered, Buffalo, BBQ and all the other million and one sauces she was dressed in didn’t arouse me any longer. We needed a spark in our relationship, if it were to continue. That spark turned out to be that sexy little number called, curry! A dry rub? Nope.. cooked in sultry curry sauce.
1 lb of chicken wings
3/4 tablespoon curry powder (your choice)
1/4 piece of habanero pepper (you control the heat by the amount of pepper you use)
1/2 teaspoon salt
pinch of black pepper
1 teaspoon green seasoning mix.
1 small onion (chopped)
2 cloves of garlic (chopped)
1/2 of a medium tomato (chopped)
2 tablespoon lime or lemon juice (or vinegar)
2 tablespoons of oil (vegetable)
1 cup water
* if you don’t have the green seasoning mix, chop – 1 green onion, about 2 table spoons of cilantro and about 2 sprigs of thyme.
Cut the chicken wings into pieces, removing the tips. Then pour the lime juice over the cut pieces and rinse with water. Get rid of all water and get ready to add seasoning mix.
Let’s now season the chicken. add all the ingredients mentioned above, except the oil and water. Stir and let marinate for about 30 minutes in the fridge. This time we’re seasoning the chicken with the curry and not cooking the curry first as we did with other curry dishes.
Place a heavy-bottom pan on high heat and add the oil. As soon as the oil starts to smoke (hot) add the chicken, moving around so everything gets in contact with the hot oil. Turn the heat down to medium, cover and let simmer for about 5 minutes.
Remove the lid and turn the heat back up. We’d like to now allow all the liquid to cook out to the point where you’d think it’s burning. This will add another level of flavor to the curry and at the same time, add a rich dark color to the chicken wings.
When all the liquid is gone, add the cup of water and bring back to a boil. Adjust the heat now so it’s a gentle simmer, cover the pot and let cook for about 15 minutes. You have 2 options now…. turn up the heat after this point and allow all the liquid to dry or leave as a nice thick sauce. The battery on my camera died so I didn’t have the ability to show you the finished product. I do apologize.
Tip – This one is courtesy of Cynthia @ Tasteslikehome.org in regards to cooking with hot peppers like habanero and scotch bonnet . The finer an ingredient is chopped, diced etc the more of its flavour is imparted into a dish. Because it is now reduced to tiny bits, it is easier and faster to be absorbed and integrated into a dish.