Sports Weekend and Recipe for Curry Chicken Wings

Watching the Big Game

This past weekend was a super sports weekend! On Friday night Dan and I went down to the Celtics game at TD Garden. It was super fun and we had great seats that he won in a raffle! He has the best luck. We headed down from work early to Beantown. The game was against the Knicks and pretty close. I got a jersey to blend in and did my best to get on the camera!

Boston Walks

 The next day we walked around Boston for the morning. There were definitely some perks to the city. We got to choose the coffee shop we went to (in our town there is only one shop) You could actually walk to get your breakfast, and the shops on one block outnumbered any Vermont shopping center. I felt like I was really stepping into the big city. But the picture to the left was along our walk - the Vermont view is much better to wake up to. We walked to Quincy Market tried on some clothing and walked back. We passed through a small farmers market - it looked like Bonnaroo all over again. There were plastic tarps attached to plastic tarps making a maze along the fronts of these small store fronts. Once we got back to the hotel, we packed up our things and drove back to Vermont. It was really great to be heading back home too!


Then Superbowl Sunday! (Boo Hoo Pats!) We made the most delicious football foods for the big day. My favorite being our homemade wingies. We had wings, dip, veggies, and smoothies, it was definitely much more than we should have eaten. Anyway, below is the recipe for the yummy yummy curry chicken wings.

Curry Chicken Wings (Feeds 4 hungry Football Fans)

For the Sauce:

2-5 Garlic Cloves (it all depends on how much you like garlic... We love it here!)

14 oz. of Coconut Milk

3 Tablespoons of Curry Powder

1 Tablespoon of Curry Paste

1 Tablespoon of Chili Powder

1 Tablespoon of Cayenne Pepper

3 Tablespoons of Maple Syrup

A Couple Dashes of Hot Sauce

Feel free to make the sauce ahead of time. You just need to warm up the sauce to room temperature before you toss the wings in it!

Pour about two tablespoons of olive oil in a medium-sized saucepan (no more than 8 inches across as you are trying to make a thick sauce) over low heat. Then chopped the garlic cloves - they need to be small enough to not be an overpowering bite on a chicken wing. Put the chopped garlic in the oil and let it slowly soften.

When the garlic has become slightly translucent, about 1 minute, pour in the coconut milk, curry powder, curry paste, chili powder, cayenne, and hot sauce and stir. Stir the spicy coconut mixture until the spices are not longer clumping. Then add the maple syrup.

Put a lid over the saucepan and watch the sauce thicken! If the sauce is not thickening to your likening you can add a few tablespoons of flour - but be sure to stir in/remove all of the clumps.

Again you can make this sauce ahead of time, or while the wings are cooking.

For the wings:
about 5 pounds of wings (My preference is Misty Knoll chicken wings)
1/2 cup of flour
1/4 cup of curry powder.


Preheat the oven to 425 F.

If you do choose to use Misty Knoll chicken wings, sometimes the drumstick is not separate from the wing but if you use your brute strength and some kitchen scissors you can split those apart.

Dry off the wings with a paper towel. Then mix the flour and curry powder in a large bowl. Toss the wings in the flour mixture until they are fully coated.

Line them on a baking sheet some none of them are touching. Bake for 20 minutes.

Pull the wings out of the oven and flip them over. The best way is to take the sheet fully out of the oven and use a pair of tongs. Return to the oven and cook for 20 more minutes.

After 20 minutes the wingies are done! Pull out of the oven. You can toss immediately in the sauce.

Eat them all!!!!

I'm so sporty! Spice Up Your Life!
Until next time...