Curry Braised Chicken Wings

In a bowl, cover the wings in a tablespoon of curry powder and soy sauce. Toss to evenly distribute. Cover and marinate in the fridge for at least one hour if not overnight. 

Bring a large Dutch oven or other deep, wide pan with two tablespoons of canola oil up to medium high heat. Brown the chicken wings on all sides until they are brown. They do not need to be fully cooked through. You may need to do this in batched depending on the size of your chicken wings. Once they are all browned, remove and set aside. 

Add the remaining canola oil to your pot over medium high heat. Sauté your onions, ginger, and garlic in the Dutch oven for five minutes or until slightly translucent. Then, add in the remaining curry powder and soy sauce and give it another toss. Finally, deglaze the pan with the chicken stock before adding in the diced pieces of curry roux block and honey. Bring that up to a boil while continuing to stir so the block pieces dissolve completely. 

Return the browned chicken wings to the pot. Reduce the heat to medium low. Cover the pot 75% of the way with a lid and cook for 35-45 minutes or until the meat begins to pull from the bone. 

Once ready, plate over a bowl of cooked white rice, top with scallions and serve!