Sticky Smoked Peach Curry Chicken Wings

Sticky Smoked Peach Curry Chicken Wings






12 people


Roasted chicken wings are tossed in a sticky glaze of Hellmann’s Smoked Peach Dressing and Madras curry. Garnished with scallions, cilantro and sesame seeds.


  • 3 lbs. (1.5 kgs) chicken wings
  • 1 cup (250 mL) Hellmann's® Smoked Peach Dressing
  • 2 tsp. (10 mL) Madras curry powder
  • 1 tsp. reduced sodium soy sauce

  1. Amount per Serving
Title Amount per Serving
Energy 290.0
Total Fat 21.0 g
Saturated Fat 5.0 g
Carbohydrate excl. fibre 3.0 g
Sugars 2.0 g
Fibre 0.0 g
Protein 21.0 g


  1. Preheat oven to 425° F (220° C). Spray rimmed baking sheet with no-stick cooking spray. Arrange wings on prepared pan. Bake, 1 hour, stirring twice, until wings are thoroughly cooked and crispy.

  2. Meanwhile, combine Hellmann's® Smoked Peach Dressing, curry powder and soy sauce in small saucepan and bring to a boil over medium heat. Cook, stirring occasionally, until mixture is slightly thickened, about 2 minutes. Remove from heat and set aside.

  3. Toss wings with Dressing mixture until coated. Garnish, if desired, with scallions, grated lime peel, chopped cilantro, * fried shallots and sesame seeds.