I love being part of blogging groups, it makes me put on my thinking cap, try something new and different and I end up with delicious food.
For Baking Bloggers this month, January, Sue of Palatable Pastime challenged us to "bake up your favorite recipe using jams, jellies, preserves, etc".
So I had fun. I love wings, and am always trying out new and fun recipes. I've got a goal in mind, a dimly remembered dish I enjoyed many years ago in a Chinese restaurant. The sauce on the wings was so memorable, that well, here it is 15+ years later and I'm still trying to get it right.
And having fun eating the results.
I had a package of chicken wings in the freezer that I'd already baked, and frozen. I like doing that as then I can make a quick meal, cause the wings are already cooked and tender. And with this recipe, I didn't even bother thawing them first.
This time round I basically made two versions of the same dish, adding more stuff to get the taste to where I wanted it. And this first version, was good, but missing, something. Which it turned out, was the Thai Green Curry paste. That made the final version, so good.
Both versions were good, but I think I like the second one best, so that's the one I'm sharing.
I started with already baked wings - I bake them for about 20 minutes in a 350-375 degree oven, then turn the oven down to 325 and let them bake an additional 20-30 minutes. They're baked, have a little color and are usually pretty tender. I then freeze them in a single layer, and pull out a few at time for a meal.
For these wings I used some jam I'd made before Christmas, using frozen strawberries and frozen cranberries I'd had hiding in my freezer.
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Jelly/Jam Glazed Wings
Ingredients
- 4 tablespoons of Jelly or jam, melted
- 2 tablespoons Green Thai Curry Paste
- 2 tablespoons Sweet Hot Chile Sauce
- 12-16 baked Chicken wings, drums and flats (6-8 whole wings)
Instructions
- Preheat oven to 375 degrees.
- Melt the jelly or jam by heating it a little either on the stove-top or in the microwave.
- Whisk in the Green Thai Curry Paste and the Sweet Hot Chile Sauce.
- Place the chicken wings in single layer on a greased pan with sides. Baste, brush or spoon on the resulting sauce onto some baked Chicken wings, in a thin layer. Bake for 20 minutes, then baste the wings again and bake an additional 10-15 minutes. Serve.
Calories
773.90Fat (grams)
52.63Sat. Fat (grams)
10.85Carbs (grams)
42.07Fiber (grams)
3.81Net carbs
38.26Sugar (grams)
23.92Protein (grams)
34.69Sodium (milligrams)
892.13Cholesterol (grams)
188.88
Baking Bloggers January 2021
Using Jams & Preserves in Baking
- Culinary Adventures with Camilla is sharing Roasted Lamb with Bourbon-Plum Glaze
- Making Miracles is sharing Chicken Thighs in Raspberry Sauce
- Sid's Sea Palm Cooking is sharing Jelly Glazed Wings
- Veggies First Then Dessert is sharing Jam-Filled Doughnut Muffins
- Pandemonium Noshery is sharing Spiced Plum and Walnut Linzer Torte
- Cookaholic Wife is sharing Blackberry Crumble Bars
- Magical Ingredients is sharing Jam Pinwheel Cookies
- Karen's Kitchen Stores is sharing Shortbread Jam Cookies with a Streusel Topping
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice is sharing Orange Marmalade Cinnamon Streusel Muffins
- Palatable Pastime is sharing Jalapeno Lime Glazed Chicken
- Food Lust People Love is sharing Sticky Jammy Hot Wings
- Sneha's Recipe is sharing Chicken Legs With Strawberry Balsamic Glaze & Spicy Potato Wedges
- A Day in the Life on the Farm is sharing Pepper Jelly Glazed Chicken Breasts
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Posts
Sweet and Spicy. They look perfect Sid. I'm drooling over here.
ReplyDeleteThanks, they were tasty, and devoured, fast.
DeleteI really do need to remember to buy some wings at the market...especially if it means jelly glazed wings for dinner!
ReplyDeleteYou totally do, need some wings. They're actually my favorite part of the chicken.
DeleteI never thought about doing curry paste with sweet but I am thinking about it now! Especially since the fridge always seems to be hiding a jar of paste, some mae ploy chili sauce and various jams. It's a fridge clean so def yes!
ReplyDeleteI love playing with different sauces, combining them. I've gotten a few winners and a few losers along the way.
DeleteOoooooh, curry paste! I always have both red and green in the refrigerator. Love your tip about baking then freezing wings. I am definitely going to try that, along with your spicy sweet wings.
ReplyDeleteIf I'm going to have the oven on, I like to bake and freeze as much as possible to be able to make a meal or appetizer fast.
DeleteWhat a great idea to bake and freeze wings in advance. I never thought of that!
ReplyDeleteIn the 'old days', I always had a bag of baked wings in the freezer for last minute party invites. I've started doing it again, but just for me now.
DeleteLove this sweet and spicy combination - I'm going to have to air fry some wings soon and try them in this!
ReplyDeleteLet me know how it works. I'm still on the fence between a dedicated air fryer and a combo air fryer toaster oven.
DeleteI don't even like wings all that much but I'd be willing to eat them for this flavor profile!
ReplyDeleteJust slather the sauce on to your chicken part of choice. I'm betting this sauce would go well with drums, or thighs or even breasts.
DeleteThe flavor profile is amazing! Sweet and spicy curry paste....must be delicious!
ReplyDeleteThanks it was good, and something I'll be repeating.
Delete