Baked Curry Chicken Wings

• Gluten free
• Paleo

• Meat

  • 1 lb Chicken wings

• Produce

  • 10 clove Garlic
  • 1 Garlic powder
  • 4 tbsp Ginger, fresh
  • 1 bunch Green onions
  • 1 Jalepeno, small
  • 1 White onion, small

• Condiments

  • 3 tsp Lemon juice
  • 1 Marinade

• Baking & Spices

  • 1/2 cup Curry powder
  • 1 Pepper
  • 1 Salt

• Oils & Vinegars

  • 3/4 cup Olive oil

Found on cookpad.com

Description

Ingredients

• 1 lb Chicken Wings
• Marinade
• 1/2 cup Curry Powder
• 3/4 cup Olive Oil
• 1 bunch Green Onions
• 1 small White Onion
• 1 small Jalepeno
• 10 clove Garlic
• 4 tbsp Fresh Ginger
• 3 tsp Lemon Juice
• 1 Salt
• 1 Pepper
• 1 Garlic Powder

Directions

• Start by dicing the green onion, white onion, ginger, garlic and jalapeño and add it to a large mixing bowl
• Add the curry powder, olive oil and lemon juice to the mixing bowl and mix all of the ingredients together.
• Add the salt, pepper and garlic powder to taste. Because curry powder is extremely bland, you should go heavy on the salt and pepper. Your marinade should be a thick paste
• At this point, you should taste your marinade before the raw chicken contaminates it. If more seasoning or curry powder is desired, add more to your liking.
• Clean your chicken wings. You can keep them whole or separate them at the joint. For this recipe, I separated my chicken wings.
• Season your chicken wings with salt and pepper.
• Add the chicken wings to the marinade and mix until each piece of chicken is coated with marinade. Marinate for at least an hour, but preferably, 24 hours
• Spray your baking dish with Pam in order to prevent your chicken from sticking. Bake chicken for 30 minutes covered with foil. For the last 15 minutes, bake uncovered