RECIPE
16 INGREDIENTS6 STEPS45MIN

Curry Stew Chicken Wings

4.0
1 Ratings
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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.
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These Curry Stew Chicken Wings are simple to make and are packed with a flavor and spicy kick from the scotch bonnet peppers.

45MIN

Total Cooking Time

16

Ingredients
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
3 lb
tips trimmed
1/2 tsp
1 Tbsp
Green Caribbean Seasoning
1/4 tsp
Freshly Ground Black Pepper
1
Tomato , diced
1/2
Onion , diced
1
Scotch Bonnet Pepper , diced
1 Tbsp
Curry Powder
1 tsp
3 dashes
Worcestershire Sauce
3 dashes
Angostura Bitters
1 tsp
Vegetable Oil
1 Tbsp
Brown Sugar
1 1/2 cups
Water
4 sprigs
2
Scallions , chopped
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Directions

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Step 1
In a bowl season the Chicken Wings (3 lb) with Salt (1/2 tsp) 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 Scallions (2) . Serve with rice or bread.

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