Red Curry Buffalo Wings
|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|
|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.