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Curried Wings with Ginger Honey Lime Glaze

February 22, 2012


Last summer I was looking for something new to do with chicken wings and I stumbled upon a recipe in the Williams Sonoma catalog that sounded just great.

Their recipe called for cooking the wings entirely on the grill, but I’m pretty devout about the way I cook wings (with super tender results) so I opted to apply my classic wing baking technique, and then finish them on the grill. They turned out so fantastic that our July 4th guests devoured them in mere minutes!

The wings are tasty done entirely in the oven, too, which is how they were prepared as pictured.

You’ll Need:

3 lbs wings (Wingettes work best)

2 tbs vegetable oil

2 tbs salt

6 tbs curry powder

1/2 cup honey

Juice & zest from 6 limes (a scant 1/2 cup of lime juice)

1 tsp powdered ginger

A bowl large enough to hold all the wings

A zester

A juice reamer

A roasting pan large enough to accommodate all the wings in a single layer

Heavy duty aluminum foil

A medium saucepan

A platter


1. Put the wings in the bowl and drizzle with oil, turning to coat them well.

2. Add the curry powder & salt and turn the wings again to coat them with the seasoning.

3. Cover and refrigerate at least 2 hours.

4. Line the roasting pan with foil.

5. Place the wings in the lined roaster in a single layer, then cover the pan with foil, crimping sides to create a good seal.

6. Bake at 400 for an hour.

7. While the wings are baking, combine the honey, ginger, lime juice & lime zest in the sauce pan.

8. Heat until the mixture is just warmed through, or until you start to see bubbles at the edges. Don’t boil!

9. Turn off the stove and let the honey mixture steep.

10. At the end of the hour baking time, either finish the wings on the grill or under the broiler, until they’re nicely browned on both sides. (By the way, this technique is perfect for any wing recipe so give it a try then too!)

11. Put the wings on a platter and pour the honey sauce over them, turning the wings to coat.

12. Serve immediately.

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