Curry Stew Chicken Wings
A Trinidadian classic that blends bold curry flavor with deep caramelized stew, all wrapped around juicy chicken wings.
Ingredients
- 3 pounds chicken wings trimmed, cut into flats and drumettes
- 2 tablespoons curry powder
- 1 medium tomato diced
- 1 medium onion diced
- 1 tablespoon ginger grated
- 2 tablespoons Caribbean Green Seasoning
- 3/4 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- 1 teaspoon tomato ketchup
- 1 Scotch Bonnet pepper optional, seeds removed for less heat
- 1 1/2 tablespoons grapeseed oil or any neutral oil
- 1 1/2 tablespoons golden brown sugar
- 2 scallions chopped
- 1 tablespoon celery leaves chopped
- 2-3 cups water
Instructions
- In a large bowl, season chicken wings with curry powder, tomato, onion, ginger, green seasoning, salt, pepper, ketchup, and scotch bonnet. Mix well. Marinate for 2 hours or more in the fridge.
- In a heavy pot over medium-high heat, add oil and brown sugar. Let sugar melt, froth, and turn amber.
- Carefully add seasoned wings to pot. Stir well to coat with caramel.
- Lower heat to medium-low. Cover and cook for 5–7 minutes.
- Remove lid, raise heat, and cook until all natural liquid evaporates and oil is visible.
- Place the lid back on slightly ajar and let it cook on a roiling boil for another 10 minutes.
- Reduce to rolling simmer, cover slightly, and cook 20 minutes. Add more water if needed.
- Taste and adjust salt. Simmer uncovered 4 minutes more to thicken gravy if desired.
- Finish with chopped scallions and celery leaves. Serve hot.
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