Sticky Smoked Peach Curry Chicken Wings

Name: Sticky Smoked Peach Curry Chicken Wings
Yield: 10
Ingredients: 4.0kg Chicken wings; 480.0ml Hellmann's® Smoked Peach Dressing 2 x 3.78 L; 240.0ml Honey; 100.0g Madras curry powder; 240.0ml Soy sauce, dark; 42.0g Garlic, minced; 5.0g Ginger, minced; 2.0each Limes, juiced (keep the zest for garnish); 115.0g Potato starch; 115.0g Flour; 85.0g Flour, rice; 15.0g Baking powder; 30.0g Sea salt; 340.0g Shallots, diced; 16.0g Corn starch; 13.0g Confectioners sugar; 100.0g Scallions, juilenned; 8.0g Cilantro, chopped; 55.0g Sesame seeds, toasted

Roasted then fried chicken wings are tossed in a sticky glaze of Hellmann’s Smoked Peach Dressing, Madras curry, soy sauce, garlic, ginger and lime. Garnished with sweet fried shallots, scallions, cilantro and sesame seeds.

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Roast the Chicken Wings

Chicken wings 4.0 kg

Prepare the Smoked Peach Curry Glaze

Hellmann's® Smoked Peach Dressing 2 x 3.78 L 480.0 ml
Hellmann's® Smoked Peach Dressing 2 x 3.78 L
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Honey 240.0 ml
Madras curry powder 100.0 g
Soy sauce, dark 240.0 ml
Garlic, minced 42.0 g
Ginger, minced 5.0 g
Limes, juiced (keep the zest for garnish) 2.0 each

Fry the Chicken Wings

Potato starch 115.0 g
Flour 115.0 g
Flour, rice 85.0 g
Baking powder 15.0 g
Sea salt 30.0 g

Finish the Dish

Shallots, diced 340.0 g
Corn starch 16.0 g
Confectioners sugar 13.0 g
Scallions, juilenned 100.0 g
Cilantro, chopped 8.0 g
Sesame seeds, toasted 55.0 g

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Chicken

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Main Course

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Preparation

Roast the Chicken Wings
- Slowly roast the chicken wings in a single layer on sheet pans in a180 C oven until they are cooked through. Set aside.
Prepare the Smoked Peach Curry Glaze
- Heat the Hellmann's® Smoked Peach, honey, Madras curry powder, dark soy sauce, garlic, ginger, and lime juice and bring to a boil.
- Reduce until it thickens enough to coat a spoon, set aside.
Fry the Chicken Wings
- Combine the potato starch, flour, rice flour, baking powder, and sea salt and coat the chicken wings in the mixture.
- Shake the excess off the wings and deep fry at 190 C until crispy and golden brown.
- Place the wings in a bowl and coat with the glaze, tossing to coat evenly.
Finish the Dish
- Toss the shallots with the corn starch and confectioners sugar and deep fry until golden brown. Drain on a paper towel-lined sheet pan and season with salt.
- Garnish the hot sticky chicken wings with scallions, lime zest, chopped cilantro, deep fried shallots and sesame seeds.