HOT CHICKEN WINGS WITH BANANA AND CURRY SAUCE
A great combination of spicy chicken and the gentle sweetness of banana! Hotness depends on your chilli powder - with a milder chili mix this is not particularly hot at all, but still very flavourful. I've also made this with quartered chicken breast halves when I couldn't find wings! These go great with a potato and feta salad with olive oil dressing. Recipe adapted from Ruokala website.
Provided by stormylee
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Mix marinade ingredients with a handheld blender. Pour marinade on top of chicken wings, mix, and let marinate for at least 30 minutes.
- While the chicken wings are marinating, prepare the sauce: Chop banana and add the rest of the ingredients. Process with a handheld blender until smooth. Transfer sauce into the fridge to let the flavours "marry".
- Preheat oven to 200°C Place chicken wings in an oven proof dish (or a lined cookie sheet) and dab with paper towel to remove excess marinade. Bake for 10-15 minute or until done. When done, add a sprinkling of salt, if you prefer.
- Serve with banana and curry sauce.
Nutrition Facts : Calories 648.5, Fat 45.4, SaturatedFat 13.5, Cholesterol 177.6, Sodium 1104.3, Carbohydrate 19.1, Fiber 1.5, Sugar 5.8, Protein 40.7
BANANA-GARLIC CHICKEN WINGS WITH TROPICAL CREME DIPPING SAUCE AND SWEET PLANTAINS
Provided by Food Network
Categories appetizer
Time 15h45m
Yield 10 servings
Number Of Ingredients 24
Steps:
- For the marinade: Combine the orange juice, soy sauce, ginger, sugar, jalapenos, garlic, cinnamon and star anise. Pour the marinade over the wings and marinate in the refrigerator overnight.
- Preheat the oven to 350 degrees F.
- Remove the wings from marinade and place on a baking sheet. Roast for 30 minutes.
- For the banana-garlic sauce: In a large pot set over low heat, melt the butter and toast the garlic until dark golden brown, 15 minutes. Add the fish sauce, orange juice, maple syrup, chili sauce, banana liqueur, bananas, orange juice and zest. Bring to a boil, and then reduce the heat to a simmer for 20 minutes. Puree the sauce in a blender, and then set aside.
- For the dipping sauce: Place the pineapple juice and sugar in a small saucepot set over medium heat and cook to reduce by one-third (6 ounces), about 1 hour. It should be slightly caramelized. Chill in the refrigerator for 1 hour.
- Add the reduced juice mixture to the sour cream and mix.
- For the plantains: Heat the oil in a large, heavy-bottomed saucepan set over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Carefully peel the plantains, taking care to avoid getting the peels under your fingernails. Then cut the plantains into 1/2-inch-thick slices. Fry the plantain slices for 3 minutes.
- Preheat the grill to high heat.
- Grill the wings until golden brown. Meanwhile, reheat the banana-garlic sauce in a stockpot. Add the grilled wings and fried plantains to the sauce and toss until everything is glazed and very hot. Serve the wings and plantains on a platter with the dipping sauce in a bowl on the side.
HOT WINGS
Who doesn't love hot wings? They're the perfect help-yourself starter. These are roasted to give them that distinctive crunch and glazed with soy and Sriracha
Provided by Tom Kerridge
Categories Starter
Time 1h20m
Yield 4 as a starter
Number Of Ingredients 16
Steps:
- Put the chicken wings, buttermilk and 1/2 tsp salt in a bowl and toss together to coat. Cover and leave in the fridge overnight.
- Heat oven to 200C/180C fan/ gas 6. Put all the ingredients for the spice mix in another large mixing bowl with a pinch of salt and mix well. Remove the wings from the fridge and, one at a time, roll them in the spice mix. Once fully coated, tip onto a baking tray lined with baking parchment, and roast for 35 mins. Meanwhile, mix the ingredients for the glaze together.
- Once the wings have browned, remove them from the oven and generously brush with the glaze. Reduce oven to 180C/160C fan/ gas 4, put the wings back in and cook for a further 15 mins or until the glaze has gone sticky and is starting to caramelise. Remove the wings from the oven and rest for a minute or so. Serve with a blue cheese dip, if you like.
Nutrition Facts : Calories 518 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 34 grams sugar, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 4.9 milligram of sodium
CHICKEN WITH BANANA CURRY SAUCE - CARIBBEAN
Make and share this Chicken With Banana Curry Sauce - Caribbean recipe from Food.com.
Provided by Mme M
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oven to 450°. In a food processor or blender, puree the bananas, curry powder, coriander, dry mustard, butter, lime zest, lime juice, salt, pepper, and 1/4 cup of the water.
- Make a few deep cuts in each chicken breast and put the breasts in a roasting pan. Pour the curry sauce over the chicken, making sure the sauce gets into the cuts. Roast in the bottom third of the oven until the chicken is just done, about 20 minutes.
- Remove the roasting pan from the oven and remove the chicken breasts from the pan. There should be plenty of thick sauce in the bottom of the pan. Set the pan over moderate heat and whisk in the remaining 1/2 cup water. Continue to whisk until the sauce is heated through, adding more water if you want a thinner sauce. Serve the chicken breasts with the sauce over them. Sprinkle with parsley if you like.
- Serve with steamed rice.
Nutrition Facts : Calories 415.6, Fat 12.6, SaturatedFat 6.4, Cholesterol 159.8, Sodium 945.8, Carbohydrate 18.8, Fiber 3.4, Sugar 8.6, Protein 56.1
BOMBAY CHICKEN WINGS
I've used this recipe for years. Everyone who tries it loves it! For best flavor, marinate several hours.
Provided by Musher
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 1h35m
Yield 6
Number Of Ingredients 8
Steps:
- Combine chicken wings, vegetable oil, soy sauce, green onion, garlic, curry powder, turmeric, and black pepper in a resealable plastic bag. Squeeze out the air, seal bag, and refrigerate at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread chicken wings into a large baking dish.
- Bake in the preheated oven until wings are browned, about 25 minutes.
Nutrition Facts : Calories 234.1 calories, Carbohydrate 1.2 g, Cholesterol 78.2 mg, Fat 12.1 g, Fiber 0.3 g, Protein 28.5 g, SaturatedFat 2.7 g, Sodium 386 mg, Sugar 0.2 g
HONEY & SRIRACHA HOT WINGS
Enjoy crisp hot wings straight from the oven - no need for deep-frying - with this clever recipe. Eat unglazed or try our honey and sriracha glaze
Provided by Barney Desmazery
Categories Side dish, Snack
Time 1h
Number Of Ingredients 9
Steps:
- Mix the paprika with the garlic granules, baking powder, cornflour, 1 tsp sea salt flakes and a good grinding of black pepper. Tip the chicken wings into a large bowl, scatter over half the seasoning mix and toss to coat. Scatter with the rest of the seasoning mix and toss again until completely coated. Cover the wings and keep chilled for at least 2 hrs, or up to 24 hrs.
- Heat the oven to 230C/210C fan/gas 8 and line a large shallow roasting tin with baking parchment. Arrange the wings in a single layer, fleshy-side down, and roast for 20 mins, then turn over and roast for another 25-30 mins until the skin is blistered and crisp.
- Meanwhile, whisk the glaze ingredients together in a small bowl until smooth. Remove the wings from the oven and brush liberally with the glaze, then scatter over the sesame seeds, if using. Roast for another 8-10 mins until the glaze is bubbling and starting to char a little. Serve straight from the roasting tin or pile onto a plate for everyone to dig in.
Nutrition Facts : Calories 367 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 4.1 milligram of sodium
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