Sticky Smoked Peach Curry Chicken Wings - Recipe (2024)

Roasted then fried chicken wings are tossed in a sticky glaze of Hellmann’s Smoked Peach Dressing, Madras curry, soy sauce, garlic, ginger and lime. Garnished with sweet fried shallots, scallions, cilantro and sesame seeds.

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Preparation

1. Roast the Chicken Wings

   • Slowly roast the chicken wings in a single layer on sheet pans in a 350F oven until they are cooked through. Set aside.

2. Prepare the Smoked Peach Curry Glaze

   • Heat the Hellmann's® Smoked Peach, honey, Madras curry powder, dark soy sauce, garlic, ginger, and lime juice and bring to a boil.
   • Reduce until it thickens enough to coat a spoon, set aside.

3. Fry the Chicken Wings

   • Combine the potato starch, flour, rice flour, baking powder, and sea salt and coat the chicken wings in the mixture.
   • Shake the excess off the wings and deep fry at 375F until crispy and golden brown.
   • Place the wings in a bowl and coat with the glaze, tossing to coat evenly.

4. Finish the Dish

   • Toss the shallots with the corn starch and confectioners sugar and deep fry until golden brown. Drain on a paper towel-lined sheet pan and season with salt.
   • Garnish the hot sticky chicken wings with scallions, lime zest, chopped cilantro, deep fried shallots and sesame seeds.