Friday, July 11, 2008

Turmeric Honey Wings & Spicy Potato Wedges.

I was foiled again. For the life of me I can not get chicken wings to retain their flavor without resorting to flour and oil, a la the deep fryer. One day I'll get it right and when that happens I'm coming back to this recipe for Malaysian turmeric honey wings. The flavors were tasty, with the honey providing just the right amount of sweetness to offset the other spices. This would be a good marinade for grilled chicken too.

Along with the chicken wings I tried out another new recipe for spicy potato wedges. While the flavors were good, I would probably never make these again. I have a better way to roast potato wedges and they just weren't all that spicy.

Spicy Potato Wedges

1 lb. large, firm potatoes, such as round white, round red, Yukon gold or russet
3 Tbs. vegetable oil
1 Tbs. paprika or 2 tsp. ground coriander
1 tsp. cumin seeds
1 tsp. turmeric
Salt & pepper
Chopped fresh cilantro, to garnish

1. Preheat the oven to 400. Scrub the potatoes, then cut each in half lengthwise and then in half again until you have 8 even-shaped wedges. Put into a large pan of salted water, bring to a boil, and boil for 3 minutes. Drain well and return the wedges to the pan.

2. Ad the oil to the pan and toss the potato wedges in it until coated. Add the paprika, cumin seeds, and turmeric, season to taste with salt and pepper, and mix well together.

3. Spread the potato wedges out on a baking sheet and bake in the oven for 35-40 minutes until tender and golden brown, turning 2-3 times during cooking. Serve hot, sprinkled with chopped cilantro to garnish.

Yield: 4
Recipe obtained from: Spices: A Cook's Guide to Spicy Recipes

Our dinner tonight was a delightful shade of yellowish brown thanks to all the turmeric. Be careful if you've never used turmeric before, it will stain everything it touches.

1 comment:

That Girl said...

I love potato wedges!