Turmeric Maple Curry Wings
So anytime I order fried chicken, I absolutely must eat it with a sweet sauce. Think honey mustard, barbecue, or even just straight up honey. There's something about the sweetness of these sauces with salty juicy chicken that literally makes me die happy inside. These Southeast Asian wings are dance party in your mouth of all things sweet and salty, where maple syrup is paired with salty umami fish sauce and spicy curry while aromatics like garlic and ginger round out the caboose.
At a glance
Yield
20ish wingsTime
1 hourIngredients
Chicken
2 pounds chicken wings
2 teaspoons kosher salt
2 teaspoons baking powder
Sauce
2 tablespoons butter
3/4 cups maple syrup
1 tablespoon plus 1 teaspoon turmeric
1 tablespoon kosher salt
1 tablespoon fish sauce
2 tablespoons rice vinegar
1 teaspoon finely grated ginger
1 teaspoon finely grated garlic
1 teaspoon yellow curry paste
Toppings
Finely shredded cheddar
Finely chopped basil
Preparation
Prepare wings
In a large mixing bowl, toss chicken wings in kosher salt and baking powder. Place wings on top of a rack sitting in a sheetpan and let sit in the fridge at least a few hours and up to overnight.
Roast wings and make sauce
Preheat an oven to 425°F, then roast chicken wings on a sheet pan on a rack for 40 minutes, flipping the wings halfway through. While the wings are roasting, make the sauce by melting butter in a sauce pan on medium heat. Add maple syrup, turmeric, kosher salt, fish sauce, rice vinegar, grated ginger, grated garlic, and curry paste and continue to mix until combined and smooth, a few minutes or so. Set aside in a heatproof container.
Once the wings are cooked and the skin is nice and golden brown, remove from oven and sprinkle with extra kosher salt. In a large mixing bowl, add wings and a generous drizzle of sauce and toss to coat each wing evenly. Top with a sprinkling of shredded white cheddar and chopped basil to serve.
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Chicken
2 pounds chicken wings
2 teaspoons kosher salt
2 teaspoons baking powder
Sauce
2 tablespoons butter
3/4 cups maple syrup
1 tablespoon plus 1 teaspoon turmeric
1 tablespoon kosher salt
1 tablespoon fish sauce
2 tablespoons rice vinegar
1 teaspoon finely grated ginger
1 teaspoon finely grated garlic
1 teaspoon yellow curry paste
Toppings
Finely shredded cheddar
Finely chopped basil
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