Prep Time
5 min
Cook Time
25 min
Yields
4 servings
Crisp oven-roasted wings tossed in a Thai-inspired curry butter.
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ingredients
4
lbs chicken wings
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
8
Tbsp (1 stick) unsalted butter, softened
1
big, fat rounded tbsp Thai red curry paste
¼
cup honey
¼
cup soy sauce
1
lime, halved
Chopped cilantro leaves, for garnish
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directions
Step 1
Preheat the oven to 425ºF.
Step 2
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.
Step 3
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.