Mark D wrote:

> Anyway, I thought of perhaps somehow making a Curry Sauce to coat the
> Deep Fried Wings with, and naturally, I'd like to use a good Indian
> Curry powder, something like Madras, and preferably a bit hot too.
>
> Can something like this Madras Powder be combined with margarine/Butter
> to make a workable Sauce for coating? Or is there another way?

If I were going to follow the same technique as Buffalo wings, I'd melt
butter and then cook the curry powder in the butter until it loses its "raw"
flavor.

As you probably know, it's alleged that authentic Buffalo wings are made by
tossing deep-fried wings in a mixture of butter and hot sauce. (Durkee's and
Frank's both claim to be the "real" Buffalo wing brand of hot sauce. That
debate doesn't interest me.) Since curry powder isn't a liquid, you might
consider using a curry-based hot sauce instead, so that the consistency of
the curry-flavored mixture will be more like the Buffalo-wing mixture.

There are any number of curry-based hot sauces. One of my favorite is Inner
Beauty Hot Sauce, which can be found from several online sources or in
specialty stores. It's a mango-habanero-curry sauce, and makes very good hot
wings. Copycat recipes for the sauce abound, and some have been posted here
before.


> Any thoughts folks about what to use, and what might compliment the
> Curry?

Curry goes well with fruit, e.g., mango, papaya, peach, grapes, or melon.
I'd serve fruit alongside curried wings with a yogurt-mint dip, similar to
the way Buffalo wings are served with celery sticks and either ranch or blue
cheese dressing.

By the way, you don't HAVE to deep-fry the wings. You could just rub them
with butter or oil, coat them liberally with curry powder, and then bake
them on a rack at 350F for 45 minutes or so. If you just want
curry-flavored hot wings, that's the way I'd do it. If I wanted to get all
persnickety about it, I'd remove the wing tips first and I'd make my own
curry powder.

Bob