Crisp Chicken Wings with Chili-Lime Butter

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I went on a different tangent with this recipe so I thought I'd share. I don't normally like "sticky" wings, so I steamed the wings first, this gets a lot of the fat out of them. Then I tossed them in the sauce, let them sit for a few minutes, then baked them in the over for 20 minutes at 350. Covered them in the sauce again and baked for another 10 minutes. CRISPY! TASTEYY YUM!

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Excellent! I like my wings extra crisp, so it was in the oven for about 1hr 15mins. Then I used thai chili garlic paste instead of red curry paste, and reduced the soy sauce and increased the honey. Yummmmmmmmmm!!!!!!!!!

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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!!!

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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.

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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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Fab! Make these all the time!

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I thought these were just "ok". Less soy sauce would have been better as the flavor of it was too intense. Not sure I cared for the taste of the red thai chili paste. Thai chili garlic paste might have been better. I was hoping they would be a little more spicy. As the other reviewers said, cooking time needed to be extended. I may try again sometime but would definately tweek the recipe, and add some cayenne to kick it up.

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Holy crap these were soooooo good!! I followed the recipe exactly and they turned out fantastic. I did have to increase the bake time to about 45 minutes for more crispy wings. Delicious!!! OMG, I can't stop thinking about them...gotta make some more this week!

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This is so good and easy to make. I did not make chicken wings, but used thighs (that's what I had and cooked them for about 55 minutes. I let the butter soften quite a bit and just whisked all the ingredients together. I finely chopped the cilantro to mix it more thoroughly into the sauce. We served it with basmati rice and sweet potatoes. I doubled the sauce... I'm glad I did!

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These were fantastic!! I have to say though I was forced to make one substitution because I looked and looked and could not find the thai red curry paste so I used thai red chile garlic paste. I know that probably made a change in the flavor but I had no choice. That said, the wings with the garlic paste were fantastic. I almost forgot the lime but thank goodness I didn't. As other reviewers said, the lime is a must! I too had to cook mine longer but that's it. I will definately use this recipe for wings from now on!!! AND I will continue to try to find the curry paste.