Chicken Wings in Curry Sauce


Chicken Wings in Curry Sauce


  • 2 lbs. chicken wings patted dry
  • 1 large roasted red pepper
  • ½ can drained tomatoes save the juice
  • 3 peeled cloves of garlic
  • 1 tsp. paprika
  • 1 tsp. lemon juice
  • 1 tsp curry powder
  • 1 fresh red chili seeds removed
  • ¼ cup olive oil
  • S&P to taste
  • 1 tsp. dried red pepper flakes
  • 1 tsp. cumin seeds
  • 1 tsp. coriander seeds
  • ½ tsp. fennel seeds


  • Put the red pepper flakes, cumin seeds, coriander seeds and fennel seeds in a sauté pan and toast light over low heat. Be careful not to burn them.
  • Put everything into a high-speed blender and process until smooth. If you prefer thinner sauce, add juice from the tomatoes.
  • Place the wings and ½ the sauce in a bowl with a cover. Shake to coat the chicken. Marinate in refrigerator for at least 30 minutes.
  • Preheat oven to 450
  • Place wings on a roasting rack. Put on the top rack in the over and cook for 30-45 minutes.
  • Warm remaining sauce and use for dipping the wings.


Curry Sauce recipe derived from Chef Margaret Jacobs of The Wisdom House