Hi Folks.
This evening, after making myself an absolute killer batch of Buffalo
wings, I got to thinking about possibly another alternative, and maybe
possibly something new, if I can figure out a workable coating sauce for
the Wings.

Years ago, my mother used to make an outstanding delicious Baked Curried
Chicken with Curried Rice, and this was always a fav of mine. (I
remember Reese used to sell the Curried Rice Mix years ago)

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?

I think I might be onto something good, and if I can pick the brains of
the good cooks in this group, I might be able to come up with a winner,
and a good, well balanced tasty sauce with something that's a bit
different from the norm, and also lip smacking good too!

I imagine the addition of Salt, Pepper, and perhaps a garlic powder
would not hurt, but I'm open to suggestions?

Any thoughts folks about what to use, and what might compliment the
Curry? Thanks all, Mark D.

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

In article >,
(Mark D) wrote:

> Hi Folks.
> This evening, after making myself an absolute killer batch of Buffalo
> wings, I got to thinking about possibly another alternative, and maybe
> possibly something new, if I can figure out a workable coating sauce for
> the Wings.
>
> Years ago, my mother used to make an outstanding delicious Baked Curried
> Chicken with Curried Rice, and this was always a fav of mine. (I
> remember Reese used to sell the Curried Rice Mix years ago)
>
> 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?

Sure! Why not? Cooking is all about experimentation. Try it and then
report back on how your chicken curry wings turned out.

You wouldn't even need to make a sauce from curry powder. Just grind
some seeds like cumin, coriander and cardamom and roast them. You can
add cinnamon and/or nutmeg if you prefer that sort of spiced flavor.
Then, you saute onions, garlic and ginger in oil or clarified butter and
add the ground seeds to it. You can add some water, stock or tomato to
this once it's brown and fragrant. You can also thicken it with yogurt.
Anyway, the point is that once you make this basic gravy, you can freeze
it and pour it over anything you like.

Orlando