Roasted Spicy Chicken Wings

I was poking around my pantry the other day and I came across three packets of fish curry powder. I am making a conscious effort not to waste cooking ingredients and I don't know what possessed me to stock up on fish curry powder.

I confess that I am not a fan of fish curry. I prefer chicken or better still, mutton. The people in my family especially the boys - my father and my two brothers love fish curry. If I remember correctly, grandpa was also a fan.

I wasn't about to launch into an experiment with fish curry and the best thing to do was to work with something I am more comfortable with - chicken wings. 

I remembered a recipe that married curry powder, fish sauce, honey and lemongrass. It was an odd combination which worked pretty well and resulted in a very tasty Grilled Lemongrass Prawns. I reckon that it would work well with chicken though that tanked when I made Chicken Kebabs.

I had two packets of chicken wings which I defrosted overnight in the fridge. Usually I would leave the wings whole but this time, I removed the tips and separated the mid-wings from the drummets. I have taken a liking to mid-wings due to Diana's influence hah..hah...  

The chicken wings turned out very well except that I put too much curry powder. Two tablespoons should suffice but I dumped the whole 25g packet (about 3 tablespoons?) because I did not want any leftover curry powder. 

To complement the wings, I made a simple pineapple salsa. I just cut up two slices of pineapple and added sliced onions and mint. Then I mixed it all up with lime juice, fish sauce and Thai chilli sauce. 

I was very pleased with chicken wings and I finished the whole lot, no not in one sitting, but had them for lunch and dinner. They went really well with the pineapple salsa. Now I have to think of what to do with the other two packets of fish curry powder. And hopefully, I do something with fish hah..hah...

Roasted Spicy Chicken Wings

Recipe source : Adapted from here

Ingredients

- 10 chicken wings, separate mid-wings and drummets and discard tips

Marinade :

- 2 tbsp chopped lemongrass

- 1 tbsp olive oil

- 2 tbsp honey

- 3 tbsp fish sauce

- 2 tbsp curry powder

Method :

1. Combine all marinade ingredients and marinate chicken wings for 2 hours or overnight

2. Arrange chicken wings in a single layer on a lined baking tray and roast at 180C for 35-40 minutes, turning every 10 minutes until the wings are cooked and nicely browned.

This post is linked to the event, Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Diana of The Domestic Goddess Wannabe.