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MATT'S HONEY CURRY CHICKEN WINGS

Category:    Chicken, Appetizers, Wings
Yield: 4 servings
 
     24    Chicken wings (about 4 lbs)       1/2 ts Turmeric, ground
    1/2 c  Butter                            1/4 ts Cumin, ground
    1/2 c  Honey                             1/4 ts Allspice, ground
    1/4 c  Prepared mustard                    1 ts Ginger, ground
    1/4 c  Orange marmalade                    2 lg Garlic cloves, pressed
      2 tb Red wine vinegar                    2 tb Sesame seeds, toasted
      1 ts Salt                                2 ts Cornstarch
      1 tb Curry powder (Madras)          
 
  Preheat oven to 350F. Rinse wings well and pat dry with towel. Combine
  butter, honey, mustard, marmalade, cumin, turmeric, salt, allspice, ginger,
  garlic & curry powder in pyrex bowl. Heat mixture in microwave to dissolve
  ingredients, stirring well. Dissolve cornstarch in vinegar and stir into
  heated mixture. Dip wings, a few at a time, into the mixture and then place
  onto a cookie sheet or open casserole dish . Bake at 350F for 45 minutes on
  one side, basting occasionally. Turn wings over, sprinkle with sesame seeds
  and bake for an additional 30 minutes, then serve with rice (I drop a 1/4
  tsp. of turmeric into the rice water before cooking).
  
  Note: For variety I will dredge the wings or thighs in a seasoned flour
      mixture and then paint the mixture on with a pastry brush before
      baking. Gives the skin a little more "presence".
 

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