Thai Curry Habanero Wings |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 4 |
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I don't know how authentic this recipe is; it's just my replica of the seriously delicious chicken wings from a local restaurant. This includes my orange curry paste recipe and my basic procedure for making extremely crispy chicken wings which I may post separately later. Ingredients:
orange curry paste |
2t chopped lemongrass |
1 t coriander powder |
2 t sugar |
3 cm ginger, peeled and sliced |
4-5 cloves garlic |
salt to taste |
3/4 t fish sauce |
2 shallots, chopped |
zest of one orange |
juice of a quarter orange |
10-12 red chiles, either fresh, or dried and soaked in water |
vegetable oil to process to consistency (typically 2-3 t) |
wing sauce |
1 can coconut milk |
1-2 t sugar |
2-3 chopped habaneros, or to taste |
salt to taste |
splash oil, or melted butter |
wings |
36-48 wings |
flour |
oil for frying |
Directions:
1. Curry paste:
2. Processor everything together into a smooth paste, and taste.
3. To turn this in to a wing sauce, heat a splash of oil in a pan or wok, and saute the curry paste until fragrant.
4. Add a can of coconut milk, chopped habaneros to taste, and cook down until thickened.
5. Toward the end of cooking add 1-2 t sugar and salt to taste.
6. Wings:
7. Steam wings for 12-13 minutes, then allow to cool and dry for half an hour at room temperature.
8. Toss them in a lidded bowl with AP flour and shake to coat.
9. Set wings aside for approximately 60 minutes to allow the flour to set.
10. Deep fry wings in small batches at 375 F for 9 minutes.
11. Toss in sauce to coat and chow down.
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