Go Back

Kizzy T's chicken wings

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6 servings
Course: Appetizer
Ingredients Method

Ingredients
  

For poaching:
  • 24 chicken wings
  • 4 cups chicken stock
  • 1/2 cup unsalted butter
  • salt and pepper to taste
For the curry seasoning:
  • 2 tbsp Madras curry powder
  • 1 tsp sugar
  • 1 tsp salt
  • 1/2 tsp black pepper
For frying:
  • 1/2 gallon frying oil, such as canola or peanut
For tossing:
  • 1/2 cup freshly grated Parmesan cheese
  • teriyaki sauce

Method
 

  1. In a large pot, combine the chicken stock and butter. Bring to a simmer over medium heat.
  2. Add the chicken wings to the simmering stock and butter mixture. Poach the wings for about 15 minutes, or until they are fully cooked and tender. Remove the wings from the poaching liquid and let them drain on a paper towel-lined plate.
  3. In a bowl, combine the Madras curry powder, sugar, salt and black pepper to create the curry seasoning mix.
  4. Heat a deep fryer or a large pot with oil to 375°F (190°C).
  5. Carefully deep fry the poached chicken wings in batches for about 3-4 minutes per batch, or until they are golden brown and crispy. Remove them and let them drain on paper towels.
  6. While the wings are still hot, toss them in the curry seasoning mix until they are well coated.
  7. Sprinkle freshly grated Parmesan cheese over the curry-coated wings while they are still hot so it sticks and drizzle with some teriyaki sauce. Serve immediately.