red curry-lime chicken wings.

Oh, September.

Thank you for bringing cooler weather back so I can focus my efforts on making snack foods befitting a weekend of both college and professional football.

I am not the football fan in this house, and you won’t find me sitting in front of the television watching the game unless I’m doing something else at the same time. But making ridiculous amounts of sports-inspired finger foods while listening to football? I’m so there. Football is just one big season-long excuse to make food i may otherwise not be able to justify making. like hot dogs rolled in puff pastry. or dips with questionable ingredients and zero nutritional value.

Or these chicken wings. 

I’ve been trying for a few weeks to think of a chicken wing that isn’t your standard “game wing.” I’m over buffalo wings with their hot sauciness, and i love plain wings, but it’s like making a tiny, tiny roast chicken. I ran across these in an old favorite cookbook and thought i’d try them.

I did alter the recipe somewhat because I have a way of baking chicken wings and I’ve done it for ages the same way, in large part because I don’t love cooking in a super hot oven for an entire hour unless I really need to.

Taken from Food & Wine’s Annual Cookbook 2006: An Entire Year of Recipes.

Red Curry-Lime Chicken Wings

  • 4 lbs chicken wings, tips discarded, wings separated into 2 pieces
  • Extra virgin olive oil, for drizzling
  • Salt and freshly ground pepper
  • 6 tablespoons unsalted butter, softened
  • 1 tablespoon Thai red curry paste
  • 1 tablespoon honey
  • Juice and finely grated zest of 1 lime
  • 1 teaspoon soy sauce

Preheat the oven to 350 degrees. Spread the wings on 2 large rimmed baking hseets. Drizzel with olive oil and season generously with salt and pepper. Toss. Bake the wings for 3o minutes, then remove. Raise oven temperature to 400 degrees and, working carefully, flip wings (some of them may try to stick to the baking sheet, so use a knife to ease the stubborn ones off) and place back in over for 30 minutes to crisp.

While your little wings are cooking, blend the butter, curry paste, honey, soy sauce, lime juice and zest in a large bowl. When the wings have finished cooking, transfer them to the bowl and toss with the butter mixture until well coated. Transfer the wings to a platter and serve right away. Don’t expect there to be any left.


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