YIELD: Makes 4 to 6 servings
1 cup – honey
1/2 cup – crushed tomatoes
2 tsp. – curry powder
1/2 tsp. – ground cumin
1/4 tsp. – ground cayenne, to taste for preferred heat level
1 T – apple cider vinegar
2 1/2 lbs. – chicken wings
Combine honey, tomatoes, curry, cumin and cayenne in the food processor and puree until smooth. Transfer to a saucepan and bring to a boil. Boil, gently, over medium low heat, stirring occasionally, 10 minutes. Remove from the heat and cool to room temperature. Stir in the vinegar.
Meanwhile cut the chicken wings in thirds, cutting at the joints. Discard the wing tips. When the glaze has cooled combine the cut up wings and the glaze in a large heavy duty self-closing bag. Refrigerate, turning the bag once or twice, several hours or overnight.
When ready to cook the wings preheat oven to 375°F. Line a large rimmed sheet pan with heavy duty foil and spray the foil with non-stick spray. Lift the wings from the marinade and arrange on the prepared baking pan. Transfer the remaining marinade to a saucepan and bring to a boil. Reduce the heat to low and boil gently 10 to 15 minutes.
Bake the wings, turning twice and brushing with the boiled marinade, every 15 minutes. After 35 to 45 minutes the wings should be nicely browned and glazed. Serve either hot or at room temperature.
Recipe courtesy of Marie Simmons, cookbook author.
Try using a buckwheat, alfalfa or wildflower honey varietal in your marinade for an extra flavor boost.