Photo: Crisp Chicken Wings with Chili-Lime Butter Recipe
Ingredients
- 4 pounds chicken wings
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 8 tablespoons (1 stick) unsalted butter, softened
- 1 big, fat rounded tablespoon Thai red curry paste
- 1/4 cup honey
- 1/4 cup soy sauce
- 1 lime, halved
- Chopped cilantro leaves, for garnish
Directions
Preheat the oven to 425 degrees F.
Rinse the wings under cool water and pat dry. Put them in a bowl, drizzle with olive oil and season well with salt and pepper. Toss to coat with the seasoning. Then spread the wings out on a baking sheet and roast about 25 minutes until the skin gets crisp and brown, and the meat is tender.
While you wait, throw the butter, red curry paste honey and soy sauce into a blender. Season with salt and puree. Scrape into a big bowl. When the wings come out of the oven put add to the bowl with the curry butter. Squeeze the juice of the lime over the wings. Give it a toss and you're done. Garnish with cilantro.
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By timscook
Maryland
on February 06, 2012
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Made these for a Super Bowl party last night. Our team wasn't in it, so we had to have some reason to be happy! These wings were a huge hit! Even more popular than the ones someone brought in from a popular local wing joint! Hubby likes his wings extra crispy, so after roasting for about 35 minutes, I put them under the broiler for 4-5 minutes. Perfect! I did cut back on the salt, but otherwise, did just as the recipe called for! Super!!!
By deeabee123
on February 05, 2012
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This was a great recipe! But, I made a few changes and have some suggestions.
I used drumsticks because I wanted to make it a main dish. The whole package of 12 were under $5. I roasted them at 400 degrees for 1 hour.
There's no need to put the sauce ingredients in a food processor. Do add salt to the sauce ingredients No need for a food processor. Just stir them together in a large bowl and then throw the hot meat in straight from the oven. Toss to coat. Add juice of 2 small key limes or one large lime to the sauce and toss again. Serve with lime wedges on the side.
There's enough sauce for twice as much meat as the recipe calls for. Don't waste it. This dish is great left over.
By JanTink
Southeastern Mi...
on February 05, 2012
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These were awesome! I ended up roasting them longer because they just weren't getting brown on top, when I took them out the undersides were nice and brown, so I would recommend turning them over half way. I ended up roasting them for about 45 minutes. The sauce was awesome. I used bottled lime juice from Target and it worked just fine.
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