INGREDIENTS:

Wings
4 pieces JENNIE-O® Turkey Wing Portions
½ cup diced onion
4 cloves chopped garlic
2 teaspoons chicken bouillon powder
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon dried thyme
1 teaspoon ground ginger
Vegetable oil, for frying

Sauce and Assembly
2 large red bell peppers, trimmed and cut up into large chunks
½ medium onion, cut into large pieces
3 to 4 Scotch bonnet peppers, stems removed
½ cup thinly sliced onion
3 cloves garlic, minced
3 fresh basil leaves
1 teaspoon ground ginger
1 teaspoon dried thyme
1 teaspoon curry powder
1 teaspoon chicken bouillon powder
½ teaspoon salt
½ cup thinly sliced bell pepper
¼ cup chopped green onion
Hot cooked rice, for serving

DIRECTIONS:
In large saucepan place turkey wing portions. Add remaining Wings ingredients, tossing to coat. Add water to just cover wing portions. Bring to boil over high heat. Reduce heat to simmer. Cover and simmer for 25 to 30 minutes, or until tender. Remove wing portions from saucepan. Strain cooking liquid. Reserve.

In large skillet add vegetable oil to cover the bottom by 1-inch. Heat over medium-high heat. Fry wing portions for 10 to 14 minutes turning occasionally, until crispy and browned, or meat thermometer inserted into the thickest part of the wing registers 165°F. Remove wing portions from skillet. Drain off all but ½ cup of remaining oil from skillet

In bowl of food processor, place red bell pepper chunks, onion pieces and Scotch bonnet peppers. Pulse to coarsely chop.

In same skillet with reserved oil, return to medium heat. Add sliced onion, garlic and basil leaves, stir-fry 1 minute or until fragrant. Add chopped pepper mixture, ginger, thyme, curry powder, bouillon powder and salt. Cook, stirring, for 8 to 10 minutes or until vegetables are softened and mixture is thickened. Add turkey wing portions to skillet. Stir in ½ cup thinly sliced bell peppers and additional reserved cooking liquid a bit at a time if mixture seems too thick. Cook for 5 to 6 minutes or until wing portions are coated with sauce.

Garnish with green onions. Serve with rice.