Red Curry Thai Chicken Wings Recipe

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Ingredients:

Serving

Directions:

Preheat oven to 450 - move rack to top position.
In large zip top bag, whisk 1/2 t. of the red curry paste with the oil. Add chicken, season with salt and pepper and toss to coat. Arrange pieces on large rimmed baking sheet and bake for 25 minutes, turning once, until cooked through and starting to brown. Remove from oven; preheat broiler.
Meanwhile, in a medium saucepan, combine the coconut milk, fish sauce, brown sugar and remaining 2 1/2 t. red curry paste; bring to boil. Cook over high heat, stirring occasionally, until slightly thickened.
Put the chicken into a clean large zip top bag, pour in the coconut-curry sauce and toss well. Pour off excess fat on the baking sheet, return chicken to sheet. Broil 5 minutes, turning once, or until nice browned on both sides. Squeeze lime wedges over all before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	383.29 Kcal (1605 kJ)
Calories from fat	288.63 Kcal
		% Daily Value*
Total Fat	32.07g	49%
Cholesterol	140.59mg	47%
Sodium	322mg	13%
Potassium	55.29mg	1%
Total Carbs	1.65g	1%
Sugars	1.02g	4%
Dietary Fiber	0.42g	2%
Protein	23.12g	46%
Vitamin C	0.6mg	1%
Iron	0.4mg	2%
Calcium	4.2mg	0%

Amount Per 100 g
Calories	216.22 Kcal (905 kJ)
Calories from fat	162.82 Kcal
		% Daily Value*
Total Fat	18.09g	49%
Cholesterol	79.31mg	47%
Sodium	181.64mg	13%
Potassium	31.19mg	1%
Total Carbs	0.93g	1%
Sugars	0.58g	4%
Dietary Fiber	0.23g	2%
Protein	13.04g	46%
Vitamin C	0.3mg	1%
Iron	0.2mg	2%
Calcium	2.4mg	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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