Val Warner’s Grilled Lemon Curry Chicken Wings bring a beautiful, interesting blend of favours to a classic snack. You and your guests will love them.
8 good-sized organic chicken wings
1 tsp flaked sea salt or smoked flaked sea salt
A littler peanut or sunflower oil
1 tbls flaked almonds
For the paste:
Half medium/small red onion, roughly chopped
1 thumb of peeled ginger
3 cloves of garlic peeled
1 small fresh bay leaf
15 fresh or dried curry leaves
8 cardamom pods
3 whole cloves
½ tsp black pepper
½ tsp turmeric
1 tbls mild curry powder
1 tsp dark brown sugar
1 heaped tsp Dijon mustard
1 heaped tsp tomato puree
1 tsp soft dark brown sugar
Strained juice from 1 large lemon
Cut off the wing tips and use them for a stock, then cut the remaining two sections of the wing at the joint. Score both sides of each wing section with 2 or 3 cuts to the bone. Put the wing pieces in a bowl.
Combine everything for the paste in a blender and whizz until super fine. If it doesn’t blend well add just a few drips of water at a time until it does. You shouldn’t need to though.
Scrape out the smooth curry paste over the chicken wings then mix with a spoon until thoroughly smeared all over them. They must marinade in the fridge for at least an hour but not more than 4.
Turn on the grill to full blast. Take an oven tray and put a little rack in it. Regiment the chicken pieces, laying them side by side. Go over them with a fine drizzle of oil and then half the salt.
Place relatively close to the grill and cook for 4-5 minutes on each side until well browned but not blackened. While they cook toast the almonds, dry ferrying them on the hob until nicely coloured but not burnt.
Arrange the wings as you see fit and scatter with a few almonds.