CURRIED CHICKEN WINGS WITH COCONUT & BANANA DIP -RECIPE

Here is a great and tasty party dish..feeds 8-10.
You will need lots of napkins as these are fantastic!
PREHEAT OVEN 350F

5 pounds chicken wings, jointed

Oil for deep frying (rec. peanut or grape seed as they both hold up well to  very high heat)
Deep fry the wings in very hot oil until golden brown.
remove from fryer and place onto a cookie sheet keep warm in 350f oven.
When all wings are brown, bake for 30 mins in oven.

Meanwhile saute 3 cups sliced onions in  1/4 cup oil and cook slowly until golden brown.
Remove the chicken from oven and toss in batches in marinade/sauce then serve in large bowls, topped with more of the marinade/sauce and the sauteed onions
 ..serve with coconut-banana dipping sauce &  lemon/lime wedges.

Marinade/sauce
3 inches ginger root grated
2 cups thinly sliced scallions
2 cups thinly sliced celery
1/2 cup thinly sliced fresh jalapenos or red chilies ( optional)
 Place the vegetables in a large serving bowl
then:

Blend until smooth
3 tbsp  Hot curry powder/paste
1 tbsp cumin powder
1 tbsp garam masala
6 cloves garlic smashed and minced
1/2 cup olive oil
1/4 cup lemon juice

Then add this to the vegetables, and mix together very well.

 Banana-coconut dipping sauce:
2 x 16ozs sour cream
6 very ripe bananas mashed
1 cups shredded coconut (fresh or frozen..NOT SWEETENED)
1 cup coconut cream (canned is fine)
1/4 cup rum (optional)
Juice of 4 limes/lemons

Mix everything together in a large bowl, Stir in 
2 cups minced fresh cilantro, and serve in bowls besides the curried wings.


These are  great with ice cold drinks..and a very "up market" way of serving chicken wings.