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Recipe courtesy of Tyler Florence
Crisp Chicken Wings with Chili-Lime Butter
Getting reviews...
- Level: Easy
- Total: 30 min
- Prep: 5 min
- Cook: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 815
- Total Fat
- 60 g
- Saturated Fat
- 23 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 54 g
- Cholesterol
- 377 mg
- Sodium
- 859 mg
- Level: Easy
- Total: 30 min
- Prep: 5 min
- Cook: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 815
- Total Fat
- 60 g
- Saturated Fat
- 23 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 54 g
- Cholesterol
- 377 mg
- Sodium
- 859 mg
Ingredients
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.
