Source: Recipe courtesy of Marie Simmons, cookbook author.
Curry adds a gentle heat and unique flavor to these naturally-sweetened wings. Use this appetizer to start introducing diversity to palates.
1 cup honey
1/2 cup crushed tomatoes
2 tsp. curry powder
1/2 tsp. ground cumin
1/4 tsp. ground cayenne, to taste for preferred heat level
1 tbsp. apple cider vinegar
2 1/2 lb. chicken wings
1. In food processor, combine honey, tomatoes, curry, cumin and cayenne and puree until smooth. Transfer to saucepan and bring to a boil. Boil, gently, over medium low heat, stirring occasionally, 10 minutes. Remove from heat and cool to room temperature. Stir in vinegar.
2. Cut chicken wings in thirds, cutting at joints. Discard wing tips. When glaze has cooled, combine cut-up wings and glaze in large heavy duty self-closing bag. Refrigerate, turning bag once or twice, several hours or overnight.
3. When ready to cook wings, preheat oven to 375 F. Line large-rimmed sheet pan with heavy duty foil and spray with non-stick spray. Lift wings from marinade and arrange on prepared baking pan. Transfer remaining marinade to saucepan and bring to a boil. Reduce heat to low and boil gently 10 to 15 minutes.
5. Bake the wings, turning twice and brushing with the boiled marinade, every 15 minutes. After 35 to 45 minutes, wings should be nicely browned and glazed. Serve either hot or at room temperature.
Try using a buckwheat, alfalfa or wildflower honey varietal in your marinade for an extra flavor boost.