Red Curry Thai Chicken Wings |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Sweet, hot Thai chicken wings....says it all. Pass the napkins, please....or just lick those fingers! (Food & Wine) Ingredients:
1 t. thai red curry paste |
1/4 c. canola oil |
4 pounds chicken wing sections |
salt and freshly ground pepper |
1 c. unsweetened coconut milk |
1 1/2 t. asian fish sauce |
1 1/2 t. dark brown sugar |
lime wedges |
Directions:
1. Preheat oven to 450 - move rack to top position.
2. 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.
3. 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.
4. 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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