You are here

Red Curry Buffalo Wings

admin's picture
  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.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5265 Calories from Fat 2694

% Daily Value*

Total Fat 307 g471.9%

Saturated Fat 101.1 g505.6%

Trans Fat 0 g

Cholesterol 756 mg252%

Sodium 8252.6 mg343.9%

Total Carbohydrates 302 g100.8%

Dietary Fiber 27.9 g111.7%

Sugars 31.8 g

Protein 331 g661.9%

Vitamin A 0.4% Vitamin C 25.1%

Calcium 6.2% Iron 111.8%

*Based on a 2000 Calorie diet

Red Curry Buffalo Wings Recipe