Red Curry Buffalo Wings Recipe
Ingredients
| 1 tablespoon Thai red curry paste | ||
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Chicken wing | 4 Pound | |
| Ground pepper | 1 To taste | |
| Unsweetened coconut milk | 1 Cup (16 tbs) | |
| Asian fish sauce | 1 1/2 Tablespoon | |
| Dark brown sugar | 1 1/2 Tablespoon | |
| Lime wedges, for serving | ||
| Salt | To Taste | |
Directions
1. Preheat the oven to 450° and position a rack nearest the top. In a large bowl, whisk 1/2 teaspoon of the red curry paste with the oil. Add the chicken, season with salt and pepper and toss to coat. Spread the chicken on a large rimmed baking sheet and bake for 25 minutes, turning once, until cooked through and starting to brown. Remove from the oven; preheat the broiler.
2. Meanwhile, in a medium saucepan, combine the coconut milk, fish sauce, brown sugar and the remaining 2 1/2 teaspoons of red curry paste and bring to a boil. Cook over high heat, stirring occasionally, until slightly thickened, 3 minutes.
3. Transfer the chicken to a large bowl, pour in the coconut-curry sauce and toss well. Pour off any excess fat on the baking sheet. Return the chicken and sauce to the baking sheet. Broil for 5 minutes, turning once, until browned.
2. Meanwhile, in a medium saucepan, combine the coconut milk, fish sauce, brown sugar and the remaining 2 1/2 teaspoons of red curry paste and bring to a boil. Cook over high heat, stirring occasionally, until slightly thickened, 3 minutes.
3. Transfer the chicken to a large bowl, pour in the coconut-curry sauce and toss well. Pour off any excess fat on the baking sheet. Return the chicken and sauce to the baking sheet. Broil for 5 minutes, turning once, until browned.
Chef
