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Curry Stew Chicken Wings
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Recipe

16 INGREDIENTS • 6 STEPS • 45MINS

Curry Stew Chicken Wings

4.5
2 ratings
These Curry Stew Chicken Wings are simple to make and are packed with a flavor and spicy kick from the scotch bonnet peppers.
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CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
https://www.youtube.com/user/caribbeanpot
These Curry Stew Chicken Wings are simple to make and are packed with a flavor and spicy kick from the scotch bonnet peppers.
45MINS
Total Time
$3.75
Cost Per Serving
Ingredients
Servings
4
US / Metric
Chicken Wing
3 lb
Chicken Wings
tips trimmed
Salt
1/2 tsp
Green Caribbean Seasoning
1 Tbsp
Green Caribbean Seasoning
Freshly Ground Black Pepper
1/4 tsp
Freshly Ground Black Pepper
Tomato
1
Tomato, diced
Onion
1/2
Onion, diced
Ketchup
1 tsp
Worcestershire Sauce
3 dashes
Worcestershire Sauce
Vegetable Oil
1 tsp
Vegetable Oil
Brown Sugar
1 Tbsp
Brown Sugar
Water
1 1/2 cups
Water
Fresh Thyme
4 sprigs
Scallion
1 bunch
Scallion, chopped
2 scallions per 4 servings
Nutrition Per Serving
VIEW ALL
Calories
778
Fat
46.0 g
Protein
74.0 g
Carbs
17.4 g
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Curry Stew Chicken Wings
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CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
https://www.youtube.com/user/caribbeanpot
Cooking InstructionsHide images
step 1
In a bowl season the Chicken Wings (3 lb) with {@10:} and Freshly Ground Black Pepper (1/4 tsp), then add Onion (1/2), Tomato (1), Scotch Bonnet Pepper (1), Curry Powder (1 Tbsp), Green Caribbean Seasoning (1 Tbsp), Ketchup (1 tsp), Worcestershire Sauce (3 dashes), and Angostura Bitters (3 dashes). Stir and set aside to marinate.
step 2
In a pot over high heat, add Vegetable Oil (1 tsp), Brown Sugar (1 Tbsp) and cook until it turns frothy and amber-colored. Do not let it burn.
step 3
As soon as the sugar has turned into an amber color, add the marinated chicken and stir. Cover with a lid and let it come up to a boil, about 3 minutes.
step 4
Turn the heat down to medium, place the lid back on and let it cook further for 10 minutes.
step 5
Stir really well, raise the heat back up to high and burn off the liquid in the pot. Add Water (1 1/2 cups) into the bowl where the chicken was marinated and add it all into the pot, scrape the sides and bottom and stir. Toss in the Fresh Thyme (4 sprigs). Place the lid back on slightly ajar and let it cook on a roiling boil for another 10 minutes.
step 6
Turn off the heat and top off with Scallion (1 bunch). Serve with rice or bread.
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Tags
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Dairy-Free
Comfort Food
Chicken
Caribbean
Shellfish-Free
Dinner
One-Pot
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