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Red Curry Buffalo Wings

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  Thai red curry paste 1 Tablespoon
  Vegetable oil 1⁄4 Cup (4 tbs)
  Chicken drumettes 4 Pound (Upper Portion Of The Chicken Wing)
  Freshly ground pepper To Taste
  Salt 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 4 (For Serving)

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.

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Red Curry Buffalo Wings Recipe