Chicken Wings in Curry Sauce
chicken wings patted dry
large roasted red pepper
can drained tomatoes
save the juice
peeled cloves of garlic
fresh red chili seeds removed
S&P to taste
dried red pepper flakes
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