Serious Eats: Recipes

Thai Red Curry Chicken Wings

Though chicken wings almost never occur to me when I'm figuring out dinner, there's no good reason they can't do the job: roasted chicken wings offer the pleasure of a roast chicken in a fraction of the time, with the added benefit of a decadent skin-to-meat ratio. In fact, they're mostly foolproof since they have so much interior fat that they tend to baste themselves while cooking. My rule is to roast them at a high temperature until they're golden and crisp, and they always turn out delicious.

Wings call out for a good sauce, naturally, which is what led me to this Tyler Florence recipe from Tyler's Ultimate. It takes the typical Buffalo sauce (a combination of butter and hot sauce) in a new direction. Spicy red Thai curry paste plays the spicy role while lime zest, honey, and soy sauce round out the flavors. It nails the spicy-sweet-salty notes perfectly.

Printed from http://www.seriouseats.com/recipes/2011/11/thai-red-curry-chicken-wings-recipe.html

© Serious Eats