In Memory Of Karen Nicole Smith, 1972 - 2016

Sultry chicken wings as you’ve never had before.

wings-curryFor 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.

You’ll need…

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 @  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.

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  1. joanne morgan
    July 6, 2019 / 12:25 pm

    If I want the flavor but not the intense heat of a scotch bonnet, I will put it in my stew, soup, etc., whole. without any piercings, only the flavor will come through and the whole family can enjoy it.

  2. Tina
    August 22, 2017 / 4:55 pm

    I make my chicken curry…by seasoning with salt, pepper, all purpose seasoning, chief curry powder.
    Leave preferably over night.
    Brown slightly add 4 large garlic cloves, finely chopped onion and 2 tomatoes. Scotch bonnet whole and a few sprigs of thyme. A 1cm slice off a block of coconut cream and simmer till cooked.
    When 10 mins left i add chopped frozen spinach another clove of finely chopped garlic and some finely chopped scotch bonnet to taste. Serve with steamed basmati rice

  3. Diana Moe
    March 9, 2017 / 6:16 am

    I plan to do a vegetable chowmien. So I will try this sultry chicken wings to accompany it. I will let you know how it comes out.

  4. Phylicia
    January 15, 2017 / 9:58 pm

    I’m definitely trying this recipe tomorrow. I’m so tired of doing the same boring frying my chicken wings. Now I have something new to try out.

  5. Desirée Broooks
    May 30, 2016 / 11:51 am

    Thank you so much for this one, Chris. I was getting a little tired of my “Honey Garlic” wings, and was in search of a new recipe. I will be trying this one. Thanks again for always sharing your tasty recipes. I look forward to receiving them, always.

    Desirée 🙂

  6. Indra
    April 5, 2016 / 8:32 am

    Thanks Chris,definitely going to try this recipe. .
    Have a great day and keep doing what you doing. .

  7. Paul
    February 13, 2016 / 3:39 pm

    hey Chris I have a killer Jamaican ox tail stew recipe I dated a half Chinese half Jamaican lady and trust me I have never seen anyone eat red Thai peppers as a snack before. I have made it for many a lady from the islands and the best compliment I got was from a lady I dated for 4 yrs from Guyana and all she was ‘ wow white man can cook” if you care for the recipe let me know as I would love to share it with everyone who loves oxtail.and believe me the gravy is to die for.

    • victoria
      October 18, 2016 / 11:45 am

      Hey Paul i love a good oxtail recipe would you mind sharing?

  8. Pat Hendricks
    April 3, 2015 / 11:01 am

    Hi Chris: Since you are in Hamilton, could you recommend a butcher who will sell casings/runners and pigs blood? I used to buy in Toronto but it’s difficult for me to get there these days. We don’t have the ‘homey’ kind of butcher in Oakville and I don’t know Burlington well. Really appreciate your help. I have been dreaming of St. Kitts style black/blood pudding for so long it’s driving me crazy. Sincerely, Pat Hendricks.

    • admin
      April 3, 2015 / 8:54 pm

      sadly there’s no place I can trust/recommend. I know I’ve seen it at Nations in Jackson Square, but not sure.. just not sure.

  9. Latoya
    March 21, 2015 / 9:01 pm

    Can you please make Indian style lamb chops

  10. Maureen
    October 1, 2014 / 12:24 pm

    Hi Chris. Thanks for the wings curry. I have another problem. I tried the roti recipe but my roti is not soft and fluffy. Is there something I am missing?

  11. Astrud
    September 20, 2014 / 1:07 pm

    Add a little ginger, to pep up de flava

  12. December 21, 2013 / 9:10 am

    I will certainly try this recipe, to get my children to eat chicken wings.

  13. Annesha
    November 20, 2013 / 6:12 am

    Hi Chris, I can’t wait to try this, the curry stew chicken ” sell off” the family loved it.

  14. Roxxanne
    October 16, 2013 / 6:00 pm

    Loving all the recipes so far I’m going to try this one to..I’m just having trouble with the roti, skins ,I’m doing something wrong is there any advise you could give me….( there not turning out soft )

    • Bajan
      February 9, 2014 / 6:27 pm

      Roxxanne…|I am having the same problem…following the roti recipe but they are turning out ‘hard’…HELP!!

  15. Sara Mohamed
    August 20, 2013 / 10:00 am

    Hi Chris, I too spent some time in Hamilton at McMaster University. There was a place in West Hamilton called Chaps. I do not think that they are still there but they had soem super wings!Yummy! Just wanted to share!

  16. brian
    May 20, 2013 / 9:18 am

    chicken wings curry tonight Caribbeanpot style. p.s always made chicken curry with legs and thighs only.

  17. Indra
    October 4, 2012 / 12:29 am

    I sometimes cook for Americans who love WI food especially my granddaughter's Dentist office I'll prepare curry chicken wings with potatoes or chick peas and something kind a diff with my pigeon peas or red beans and rice don't forget coconut milk add a nice flavor to those tasty dishes

  18. Indra
    October 4, 2012 / 12:20 am

    for the honey garlic chicken roast the garlic in the oven first with a little evoo or coconut oil

  19. Indra
    October 4, 2012 / 12:16 am

    Hi Chris I've been currying chicken wings for the longest my mom was indian she curried everything my sister and I love the wings another good eating is curry chitterlings. My brother's godfather was a butcher he used to bring it to my mom she will clean it for what seemed like hours but when she was finished cooking it with potatoes dont forget to drop a nice yellow scotch bonnet in there. my my my make you want to slap somebody plz dont

  20. joan
    August 19, 2012 / 1:37 pm

    Hi Chris- its a pleasure looking at you cook you really make me hungry-i tried most of your recipe because i love to cook for the children nothing like home made food-i really have to thank you and highly recommend you to all my friends and family-you explain very well and most of your recipe i love-tasty keep up the good works-love Joan

  21. July 20, 2012 / 5:02 pm

    Ok, I am a Trini girl and have been living in Calif. since 1973, I have been cooking curry chicken wings for the kids for years, a nice addition to it is 1/2 tsp of allspice, 1/2 tsp of cinnamon, 1" of fresh ginger, some white wine and 1/2 can of coconut milk, yum, yum you would love it with some trini cookup rice.

  22. joan
    July 19, 2012 / 8:10 am

    Hi Chris-i am from trinidad but very international with my children all over-i really enjoy your recipes-my son just loves chicken wings has to be in pelau-stew-and now i will try this new recipe-you are fantastic and i am sure if you are married your wife would be very fortunate-i love cooking and folllowing your recipes-its simple and delicious-thanks again-God Bless

  23. jerson
    July 1, 2012 / 10:20 pm

    Hi Chris,

    I don't know if your an inventor of recipe if i can use that term or you got all this cooking from your childhood with this brilliant culture of cooking that you have with affluence. I noticed you used herbs to your cooking very much, I'm thinking if you have recipe for raw fish, like that "sushi" in japan and "kinilaw" in the Philippines.
    Your simply amazing. Every time I watch your video there is always a gist of new things from your cooking that I learned.

  24. trinitanty
    June 13, 2012 / 11:43 am

    Hi Chris,
    I enjoy your recipes very much. I am from Trinidad and I am happy that our dishes are now being appreciated all over the world. I am unable to access your videos though and I know I do miss out. However, it is not your fault, it's all mine.

  25. nicole
    May 1, 2012 / 3:13 am

    hi Chris
    all the way from the Netherlands (Amsterdam) but born in Surinam (south-America) to let you know I really love your recipes and, watching you how to prepare those tasty food is a joy.
    so thank you for that

    March 27, 2012 / 5:39 pm

    I love the way you teach how to cook. you explain everything so clearly and precisely FROM BEGINING TO THE VERY END. thanks! i enjoy cooking your meals. would love to learn by your video how to make delicious doubles. BAD!

  27. Joanne Williams
    March 26, 2012 / 6:41 am

    Love this one

  28. Claudia K
    February 13, 2012 / 10:35 am

    Thanks for the Callaloo & Saltfish recipe, Chris. It arrived just when my friend gave me a bunch of callaloo and I wasn't sure how to prepare it. Will make your recipe today. I enjoy your site and videos very much.

    • Carmen
      March 10, 2012 / 7:28 pm

      The guys love love chicken wings in England too, although personally i'm not much of a fan but I am going to give your recipe a go and see if it turns me on. I'm sure it will!!!!

    • trinitanty
      June 13, 2012 / 11:40 am

      callaloo does not come in a bunch. The bush does.

  29. Good Food
    February 12, 2012 / 11:11 am

    I enjoy your site a lot, HOW IS THE EXERCISE COMING? I have decided the better the food the longer the walks, I read your site, walk a mile and come home and enjoy the recipe.
    God Bless All!

  30. Basdai Gopaul
    February 4, 2012 / 8:35 am

    I will definately try this one today…..

  31. Royena
    January 16, 2012 / 9:28 pm

    I love my chicken wings! When I’m buying food from restaurants (lunch order) and ask them to put in some wings they seem surprised and glad to put it in; u see everybody wants leg & thigh, & breasts minus the wing. But I love my wings! A co-worker surprised me 2 yrs. ago when she ask for ribs…and they didn’t even hesitate!

  32. Joy
    January 7, 2012 / 10:54 pm

    Chris, I didn't mean to be offensive with an earlier comment about length of videos, but I really like this option where I can browse through quickly and see how to do it. The videoa are great too, just that I don't always want to stay the course in seeing the recipe. I noitced you did some others that have both options – that' good for people who prefer the videos. HAPPY NEW YEAR. Looking forward to some cool stuff this year!!

  33. Joy
    January 7, 2012 / 10:52 pm


  34. dianna
    September 1, 2011 / 7:58 pm

    great recipes

  35. annie
    July 30, 2011 / 8:07 pm

    Hey Chris!
    The curry wings is de ''baddest!" If you could get your hand on some shadon bene , it will enhance the flavour even more. Annie

  36. Claudette
    March 15, 2011 / 6:43 pm

    Hey Chris,
    Those wings look delicious, but I must add that the method looks similiar to the Curry Stew Chicken, the exception being that the chicken wasn't stewed first, but I'm sure it's just as tasty. I already tried the Curry Stew and enjoyed it a whole lot so this shouldn't be difficult. Thanks for being so generous with your talent.

  37. Richard
    September 24, 2010 / 3:48 pm

    yea,like cynthia ,i couldn't believe people order wings here i into it of course.
    Will try this recipe Chris.
    I'm sure it good like all the rest you gave us..
    Thanks Padner…

    • jumbieg
      September 27, 2010 / 9:22 pm

      thx for leaving the comment. appreciated.

  38. gail
    September 11, 2010 / 6:01 am

    boy…u real late curry or stew chicken wings is de bes dere is

  39. Richard W.
    May 9, 2010 / 1:20 am

    Cooked the wings tonight and I loved them. I was short of time and didn't have all the time to marinade as you suggested but they still turned out great. I would love to try it with some veggies in it with the wings or with cut up breast. I think I would increase the quantity of ingredients to make sure I had enough of that delicious gravy. It was delicious.

    It's too bad I didn't notice the comment about the iron pot earlier. I was just in Trinidad in February. My mother has one but I don't have one so next time I am there I will have to get myself one.

    BTW anyone know of where to buy one in Toronto?

    Thanks again. Looking forward to the next recipe.

    • jumbieg
      September 27, 2010 / 9:21 pm

      have you tried those West Indian supermarkets. I've been to a few and have seen the pots on sale there. If all fails a good substitute is the dutch oven type pots you get here. Very heavy and similar to the traditional ones we use on the islands. Check Canadian tire, that's where I got one on sale (kitchen aid).

  40. Richard W.
    May 9, 2010 / 1:20 am

    Cooked the wings tonight and I loved them. I was short of time and didn't have all the time to marinade as you suggested but they still turned out great. I would love to try it with some veggies in it with the wings or with cut up breast. I think I would increase the quantity of ingredients to make sure I had enough of that delicious gravy. It was delicious.

    It's too bad I didn't notice the comment about the iron pot earlier. I was just in Trinidad in February. My mother has one but I don't have one so next time I am there I will have to get myself one.

    BTW anyone know of where to buy one in Toronto?

    Thanks again. Looking forward to the next recipe.

    • June 17, 2010 / 3:39 am

      Try those Caribbean grocery stores.. even if you don;t see them, ask. i'm sure thy get one for you. There are imitations out there, so be sure it's heavy and not a light version. as those ones are hard to cook with as the heat distribution is wack.

  41. kenneth
    January 2, 2010 / 10:18 pm

    man i love those curry chicken wings i have taken them to work and people ask where i get those from i told them about your website

    • June 17, 2010 / 3:37 am

      thanks for spreading the word about the site. much appreciated.

  42. Chris De La Rosa
    December 18, 2009 / 1:11 pm

    Thanks for the comments, info and tips. taramatteelalla last Oct I was in that same store.. still has the same smell as it did when I was 5 yrs old.

  43. maureen
    December 17, 2009 / 4:13 pm


  44. taramatteelalla
    November 11, 2009 / 5:23 am

    dear chris wings are really the best part of the chicken but health wise its not, a stores a lot of fat, and supposedly all the hormones that ,are injected into the chicken, but its up to the individual and their specific taste, but i enjoy them a whole lot. anyway i just wanted to comment on the last issue ,the one of deep frying pork to get it really crispy, when you visit trinidad again find yourself in san'do on hight st. and go into d.p maharaj store, a really antiquated store, since your grandma days ,and buy youself a good ole iron pot, and all your meats will fry really nice and crispy, and another tip cover the pot while the meat is frying, and it will get even crispier, on a very low flame bye for now happy cooking.

    • trinitanty
      June 13, 2012 / 11:36 am

      I always wonder about these hormone remaining in the wing only. Does it not spread to the other parts of the chicken? If it doesn't then what's the point of injecting it in the first place? When you get an injection, doe it remain on your arm only?

  45. Linda
    November 8, 2009 / 6:05 pm

    Gotta love your grandmother! I be there’s a lot of stories you could tell us about her. lol

  46. Linda
    November 8, 2009 / 6:02 pm

    Ooohhh, can’t wait to try out this recipe tomorrow as I just happen to have some chicken wings in my freezer plus all the other ingredients in my kitchen. I was wondering what to cook tomorrow. Was just going to settle on some chicken pelau and macaroni pie. Like you I am starting to tire of the same old style of chicken wings, my favorite, honey garlic but this recipe sounds like a MUST TRY. Will let you know how it goes. Can’t wait til tomorrow. Love your site by the way. God bless.

    • arleen
      May 14, 2011 / 8:56 pm

      How do u do your honey garlic Linda, i love wings and i'm always looking for new ways to do them….

  47. Lena
    November 8, 2009 / 12:39 pm

    I love your website…I’m always looking forward to your newsletter. 🙂

    My boys and I looove chicken wings…My recipe is very similar! It’s soo delish.

  48. Chris De La Rosa
    April 21, 2009 / 3:25 pm


    Reminds me of my grandmother. She'd come over for Sunday lunch ever so often, but don't ever allow that chicken wing to find it's way onto her plate.S he'd go back and spread word that my mom / dad gave her the wing.. with disgust!

    She was quite the character. Only woman I've ever know who smoked a to mid 90's.

    • Lady
      October 6, 2011 / 7:13 am

      My greatgrand mother smoked a pipe and that thing you put in your nose ( it start with an S smile)

  49. April 20, 2009 / 5:58 pm

    Chris, you are so right about chicken wings being an insult to offer people back here in the Caribbean. In some places it still is. It is more acceptable now as a snack kind of food. I had never bought chicken wings until I got to Barbados but again, to use as a snack for party.

    Cynthia’s last blog post..An Italian Challenge

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