CHICKEN WINGS: Try this recipe for a subtle curry flavour that does wonders to pan-fried or baked chicken wings.

CURRY-FLAVOURED CHICKEN WINGS:



2-3 lbs. chicken wings, without wing tips


seasonings ingredients:

2 tbsp. curry powder
½ tbsp. minced garlic
½ tsp. 5-spice powder
1 tbsp. dark soy sauce
1 tsp. salt
¼ tsp. black pepper
½ tbsp. sugar
1 tbsp. rice wine

1 egg yolk

3-4 tbsp. tapioca or corn starch

cooking oil





Rinse and pat dry chicken wings, cutting each into 2 pieces through the joint’ and transfer to a large glass bowl. Add seasoning ingredients and mix well together. Marinate for 30 minutes.

Add egg yolk and stir in well to coat; then roll each piece of chicken in the starch.

In a large non-stick saucepan over high heat, heat 2 tbsp. oil until very hot. Brown chicken wings in batches, removing to a plate as they are cooked.

Pour off excess fats from saucepan and reduce heat to medium, return chicken wings and cook, covered by a splatter screen only, for 5-6 minutes, or until juices run clear when pierced with a sharp knife.

Alternately, arrange chicken wings in a large roasting pan and brush them with a little oil. Cook in preheated 350 degrees oven for 20 minutes, turn oven and brush with oil again. Cook 20 minutes more.