Serves 4 as an entrée or 6 to 12 as an appetizer

24 chicken wings

2 vine-ripened tomatoes, chopped, including seeds ¼ cup chopped cilantro sprigs 1 cup dark raisins

2 cups unsweetened coconut milk

¼ cup Thai or Vietnamese fish sauce

2 tablespoons curry powder

2 tablespoons your favorite hot sauce

1 tablespoon freshly grated nutmeg

2 teaspoons grated orange zest

¼ teaspoon salt

3 tablespoons flavorless cooking oil

2 tablespoons minced ginger

5 cloves garlic, minced

Cut off the wing tips and save them for making stock. Cut the wings in half through the joint. In a large bowl, combine the tomatoes, cilantro, raisins, coconut milk, fish sauce, curry powder, hot sauce, nutmeg, orange zest, and salt. Place a deep 12-inch pan over medium heat. Heat the cooking oil and sauté the ginger and garlic for 1 minute. Add the coconut milk mix-ture. Bring to a low boil. Add the wings. Bring the liquid to a low boil, cover, turn the heat to low, and simmer until the chicken wings become very tender, about 30 minutes. Stir occasionally. This can be done 24 hours prior to serving.

To serve, bring the wings and sauce to a low boil. Cook until nearly all the sauce evaporates and forms a glaze around the wings. Serve.

Carpenter, H., & Sandison, T. (2008). The Great Wings Book. Chartwell Books, Inc.