Early salting or Dry Brining is a method we love for whole roast chicken and turkey. But wings? Yes! We were inspired by our friend, chef and cookbook author Theresa over at Island Vittles. In her post on the crispiest baked wings, she makes use of our Spice de Terre. The great thing about Theresa's recipe is that you can modify the spice blend to suit your taste. Here we use curry powder for an aromatic and exotic experience. Thanks, Theresa, for the inspiration!
Adapted from Island Vittles' Crispiest Baked Wings
Ingredients for the wings
12 whole chicken wings (leave them whole or separate them at the joints, discarding the wing tip. This will leave24 drumettes)
2-3 T Garlic Curry, Hot Curry or Madras Curry
2 tsp salt
Directions for the Wings
Mix together the salt and the curry. In a large bowl toss wings with salt/curry mixture, making sure to evenly coat all surfaces of the wings. Place wings on a rack set in a baking sheet and place in the refrigerator for 1-3 days to air dry.
Bake wings at 375˚ for 45 minutes, flipping them over half-way through the cooking process. Serve hot with cilantro-lime raita.
Ingredients for Cilantro-Lime Raita
3/4 cup greek yogurt
1 garlic clove
3 green onions, trimmed and cut in 1” pieces
1/2 bunch cilantro (about 1/3 cup)
1 tsp lime pickle (optional)*
juice of 1 lime
1/2 tsp salt
Ingredients for Cilantro-Lime Raita
Place all ingredients in food processor. Process until smooth. Pour into a small bowl and refrigerate at least 1 hour to allow flavors to marry.
*Lime Pickle or Lime Relish is a traditional Indian condiment. It can be found at gourmet grocery stores, international markets and some Indian restaurants may sell their house version.
