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 kobeismyboi
Saint Albans, N...
on April 21, 2013
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I followed the recipe like they said. But the chicken didn't taste to good. Maybe next time I'll tweaks. Like used less soy sauce.
By dadsgrlmabrat
on March 05, 2013
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Love the recipe but made a few twirks. We always cook our wings on a Broil Oven Pan. This allows the fat to drain to the bottom and give the chicken a more crispier texture. The sauce I made twice because I thought the first batch was wrong because it didnt look right. I suggest for the butter to be melted for a better saucey texture. But oveer all we loved it and will make them again!
By hapone_12894247
short hills, 70
on February 03, 2013
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very easy and tasty but I was surprised that the Thai Kitchen red chili paste was not very spicy. Either I'll try a different brand next time or add some cayenne pepper, or maybe a splash of sriracha.
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