Red, Hot & Blue Chicken Wings


Red, Hot and Blue Wings

Red currant jelly and red curry paste lend a touch of sweet heat to an all-American classic, served with the traditional blue cheese dip, perfect for those who like the hot, spicy, chicken wings.

  • 1/4 cup soy sauce
  • 1/2 cup cider vinegar
  • 1/2 cup sugar
  • 3 cloves garlic, minced
  • 3 tablespoons barbecue sauce or ketchup
  • 1 teaspoon salt
  • 1/2 cup red currant jelly
  • 2 tablespoons lemon juice
  • 1 teaspoon red curry paste
  • 3 pounds halved chicken wings
  • 1 cup blue cheese dressing, store-bought or homemade
  1. Heat the oven to 450 F. Line a large baking sheet with aluminum foil, then coat it with cooking spray.
  2. In a medium saucepan, combine the soy sauce, vinegar, sugar, garlic, barbecue sauce, salt, and red currant jelly over medium-high heat. Bring the mixture to a boil, then stir until the sugar dissolves. Remove the pan from the heat and stir in the lemon juice and curry paste. In a bowl, set aside 1/4 cup of the glaze.
  3. Using tongs, dip the chicken pieces in the glaze in the saucepan, then place them on the baking sheet.
  4. Bake the chicken for 30 to 35 minutes, until it’s shiny and cooked through. Remove the pan from the oven and brush the wings with the reserved glaze. Serve the blue cheese dressing alongside the chicken.

Tips:  If you can’t buy halved chicken wings (or the precut parts sold as drumettes), use a sharp chef’s knife to split whole wings at the joints, then save the tips for making stock. 

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