 | | Directions |
- Preheat oven to 450°F.
- In a large bowl, whisk 1/2 teaspoon of red curry past with the oil.
- Add the wings and season with salt and pepper. Toss to coat.
- Spread the wings on a large baking sheet and bake for 25 minutes, turning once half way through the baking.
- Remove them from the oven and preheat the broiler. Move the oven racks to the top position.
- In a medium saucepan, combine the coconut milk, soy sauce, sugar, fresh ginger, lime peel and the rest of the curry paste.
- Bring to a boil, reduce heat to medium and continue to stir until slightly thickened - approximately 3-5 minutes.
- Transfer the baked wings to a large bowl. Add 1/2 the coconut curry sauce and toss to coat.
- Remove any excess grease from the baking sheet and return the wings back to it, pouring any sauce that is left in the bowl over the wings.
- Broil the wings for 5 minutes, turning once, until browned.
- Transfer to a large serving platter and garnish with lime wedges. Pour the extra sauce in a small bowl and place it on the side for dipping.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Container: large baking sheet, medium saucepan, large bowl
|  | | Ingredients | | - | | 1 tablespoon red curry paste |
| - | | 1/4 cup olive oil |
| - | | 2 pounds chicken wings and drummies |
| - | | salt and pepper to taste |
| - | | 1 cup unsweetened coconut milk |
| - | | 1 tablespoon soy sauce |
| - | | 1 teaspoon ginger - fresh and grated |
| - | | 2 teaspoons lime zest |
| - | | 1 1/2 teaspoons brown sugar |
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