Vadouvan Chicken Wings

Recipe Adapted from Chef Michael Voltaggio

Created by Chef Michael Voltaggio, these chicken wings are cooked on a backyard grill in a specially designed non-stick steel grill fry pan from Williams-Sonoma, which makes it easy to toss and stir the wings, without losing them to the fire. The wings are seasoned with vadouvan curry powder, among the most delicate curries in Indian cooking, and finished with a ginger-lime glaze. Serve Heirloom Potato Salad alongside the wings.

Serves 4 to 6

Ingredients:
1/2 cup honey
3/4  ounces grated fresh ginger
Zest of 6 limes
1/3 cup fresh lime juice
3 pounds chicken wings, tips removed
2 Tablespoons vegetable oil
Kosher salt to taste
6  Tablespoons vadouvan curry powder
1/4 cup chopped fresh cilantro

Directions:
In a small saucepan over medium heat, warm the honey until syrupy, 2 to 3 minutes. Remove from the heat and stir in the ginger. Let cool for 10 minutes. Add the lime zest and lime juice and let stand for 5 minutes. Strain the glaze into a bowl.

Rinse the chicken wings with cold water and pat dry with paper towels. Place in a large bowl, add the oil and stir to coat evenly. In a small bowl, stir together the salt and vadouvan curry powder. Sprinkle the spice mixture over the chicken wings and stir to coat evenly. Cover the bowl with plastic wrap and refrigerate for 2 hours.

When the chicken has 20 minutes left to marinate, prepare a medium-hot fire in a grill. Place a steel grill wide chef’s pan on the grill to preheat.

Arrange the chicken wings in a single layer on the bottom of the pan. Cover the grill and cook, turning the wings over and rearranging them in the pan every 5 minutes to ensure they cook evenly, until they are well browned and cooked through, 20 to 25 minutes. When the wings are done, drizzle on the glaze in 3 additions, tossing the wings after each addition. Transfer the wings to a large bowl, toss with the cilantro and serve immediately.

Grill Master’s Notes on Cookware:
Non-stick cookware for the grill and outdoor cooking are perforated pans from Williams-Sonoma that help impart the smoky flavor of the grill to any type of meat, shellfish or vegetables that are cooked outside on a flame. These pans feature removable handles that makes it easy to move the pans on and off the grill with ease, but still use an oven mit. Another feature is the durable PFOA-free non-stick coating which makes clean us a snap as well.The perforated feature of these grilling pans also lets you cook everything from fresh spinach to slices of meat without losing them to the fire.

The Roaster can hold large cuts of meet or an entire grilled meal Whereas the fry pan is ideal for stir fries or cooking chicken wings and the griddle is perfect for long vegetables like whole corn on the cob and asparagus spears.

Outdoor Nonstick Steel Grill Pans

Photo Credit: WIlliams-Sonoma, Non-stick Steel Grill Pans

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