Baked Curry Winglets by Helga Soo
Ingredients
8 pieces of Winglets
1.5 tablespoon of Knorr Seasoning
1 tablespoon of Sherry Wine
1 tablespoon of Onion Flakes
1.5 tablespoon of Garlic Oil
1 teaspoon of Paprika
1 teaspoon of Garlic Salt
2 tablespoons of Curry Powder
1.5 tablespoon of Honey
2 teaspoons of Sugar
3 stalks of Curry Leaves
Some chopped Chinese Parsleys
8 pieces of Winglets
1.5 tablespoon of Knorr Seasoning
1 tablespoon of Sherry Wine
1 tablespoon of Onion Flakes
1.5 tablespoon of Garlic Oil
1 teaspoon of Paprika
1 teaspoon of Garlic Salt
2 tablespoons of Curry Powder
1.5 tablespoon of Honey
2 teaspoons of Sugar
3 stalks of Curry Leaves
Some chopped Chinese Parsleys
Method
Marinade the Winglets with all Ingredients except chopped fresh Chinese Parsleys for at least 4 hrs.
Marinade the Winglets with all Ingredients except chopped fresh Chinese Parsleys for at least 4 hrs.
In the baking tray, place the Winglets on top of the Curry leaves.
Bake in a preheated oven at 180deg cel for 8 minutes and overturn, bake at 200 deg cel for another 10 mins.
Sprinkle the chopped Chinese Parsleys before serve. Enjoy the Winglets with the Curry Leaves
Best!
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