Description
A Thai red curry paste infused with sweet coconut milk makes the perfect sauce for crispy baked chicken wings. Finger-licking good!
Ingredients
- 2 pounds Chicken Wings, Drumette And Wing Separated
- 3 Tablespoons Thai Red Curry Paste
- ½ cups Coconut Milk
- 1 whole Kaffir Lime Leaf, Minced
- 1 Tablespoon Lemongrass, Minced
Preparation
You have options here when cooking the wings: fry or bake. I bake them, on lower heat, for about a good hour or so or until they are nice and crisp. You can cook them to your desired preference.
Preheat oven to 325ºF.
To a large baking sheet, add wings, and bake until both sides are nice and golden crisp. Before you remove the wings from the oven, make the sauce.
To a small sauce pan on medium heat, add red Thai curry paste. Stir paste for a few minutes, then pour in coconut milk. Stir, and mix until you have a nice sauce and coconut milk reduces, about 5 minutes.
Remove wings from oven and place into a mixing bowl. Pour over the sauce, add the kaffir leaf and lemongrass, and mix wings so that everything gets nice and coated.
Plate and dig in.
