Recipes Main Courses Poultry and Game Vadouvan Chicken Wings

Vadouvan Chicken Wings

Vadouvan Chicken Wings is rated 4.8 out of 5 by 4.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 6

Created by Chef Michael Voltaggio, these chicken wings are cooked on a backyard grill in our specially designed steel grill wide chef’s pan, which makes it easy to toss and stir the wings, without losing them to the fire. They’re seasoned with vadouvan curry powder, among the most delicate curries in Indian cooking, and finished with a ginger-lime glaze. Serve Heirloom Potato Salad alongside.

Ingredients:

  • 1/2 cup honey 
  • 3/4  oz. grated fresh ginger 
  • Zest of 6 limes 
  • 1/3 cup fresh lime juice 
  • 3 lb. chicken wings, tips removed 
  • 2 Tbs. vegetable oil 
  • 2 Tbs. kosher salt 
  • 6 Tbs. vadouvan curry powder 
  • 1/4 cup chopped fresh cilantro 

Directions:

In a small saucepan over medium heat, warm the honey until syrupy, 2 to 3 minutes. Remove from the heat and stir in the ginger. Let cool for 10 minutes. Add the lime zest and lime juice and let stand for 5 minutes. Strain the glaze into a bowl.

Rinse the chicken wings with cold water and pat dry with paper towels. Place in a large bowl, add the oil and stir to coat evenly. In a small bowl, stir together the salt and vadouvan curry powder. Sprinkle the spice mixture over the chicken wings and stir to coat evenly. Cover the bowl with plastic wrap and refrigerate for 2 hours.

When the chicken has 20 minutes left to marinate, prepare a medium-hot fire in a grill. Place a steel grill wide chef’s pan on the grill to preheat.

Arrange the chicken wings in a single layer on the bottom of the pan. Cover the grill and cook, turning the wings over and rearranging them in the pan every 5 minutes to ensure they cook evenly, until they are well browned and cooked through, 20 to 25 minutes. When the wings are done, drizzle on the glaze in 3 additions, tossing the wings after each addition. Transfer the wings to a large bowl, toss with the cilantro and serve immediately. Serves 4 to 6.

Recipe by Chef Michael Voltaggio.

Rated 4 out of 5 by from nice flavor and smells wonderful I followed the recipe exactly - the glaze is the key element in this recipe as it balances the curry flavor. I thought the wings were a bit too salty for my taste. I will use 1 Tbsp next time. It served as a appetizer nicely - something different than traditional hot wing.
Date published: 2014-09-18
Rated 5 out of 5 by from WS - Please Bring Back the Vadouvan Spice!!!! These are so INCREDIBLE! So easy, so quick and what a phenomenal, unique flavour! We have made these twice in three days. The first time, I forgot to add the lime juice to the glaze. The glaze was a bit more syrupy and sweet. The second time I made it as written and it was still fantastic. The glaze was thinner and a bit crisper. I cannot wait to make this for friends. I think I need to throw a BBQ just to serve these wings. They are that good! My only concern is that Williams Sonoma quit carrying the Vadouvan online. I was recently able to pick up a jar at my local store, though. I am stumped as to why they stopped selling the Vadouvan. IT IS SPECTACULAR! I really hope they bring it back. It's so unique and versatile. It would work on just about any meat or fish I can think of. Please make these. You won't regret it.
Date published: 2013-08-12
Rated 5 out of 5 by from Fun, easy and tasty! It's an easy recipe with a great return! Hard to mess up. Best chicken wings we make at home! Not huge curry fans but the honey and lemon in this recipe balances the curry flavor beautifully! We've had this recipe several times now and have never been disappointed.
Date published: 2013-03-02
Rated 5 out of 5 by from AND I don't like chicken! Let me say, I don't like chicken. Well, it's not anything i'd ever order out or look for a recipe. So when I read the reviews, the ingredients just looked so good, I had to give it a try. When I explained to the butcher, what I was doing, he said why not try with larger drumettes? So I took his word, and now I am sold. This is a great recipe - you can feel totally comfortable serving as appetizer or as an entree. I can't wait to try it with the recommended potato salad. the only thing with drumettes of course longer time on the grill, but it added to the taste and still use the kosher salt but take some off if you don't use much salt. Don't forget the cilantro as a nice flavor and added color (flavor more than color in my opinion)
Date published: 2012-03-10
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