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  • Chef D.Arthur

Coconut Curry Wings

Updated: Apr 30



Ingredients

Wings

· 4 tbsp. olive oil

· 1 tbsp. rice vinegar

· 1 tbsp. garlic salt (more to taste)

· 1 tsp. black pepper (more to taste)

· 1 tsp. curry powder

· 1 tbsp. onion powder

· 1 tbsp. smoked paprika

· 4 lbs. chicken wings



Sauce

· ¼ cup butter

· 3 tbsp. red curry paste

· 2 tbsp. honey

· ¼ cup chicken stock

· 1- 13.5 ounce can coconut milk


Instructions

· In a medium bowl, mix olive oil, lime juice, rice vinegar, garlic salt, black pepper, curry powder, onion powder, and smoked paprika. Mix Well.

· Place chicken wings in a Ziploc bag. Pour marinade into Ziploc. Seal and shake well, until all chicken is covered in marinade. You may need to use 2 Ziplocs depending on how large wings are. Refrigerate for a minimum of 30 minutes.

· Preheat oven to 425 degrees.

· On a baking sheet lined with parchment paper, spray cooking spray. Line wings on baking sheet.

· Roast for 25 minutes. Flip wings over and roast for another 20-25 minutes on opposite side. Remove from heat.

· In a large skillet on medium heat, melt butter. Add curry paste and honey stirring nonstop until ingredients are smooth and well-mixed, 1 minute.

· Add chicken stock and bring to a simmer, 2-3 minutes. Add coconut milk and continue simmer until the sauce thickens, 8 - 10 minutes.

· Reduce heat to low. Add wings to sauce making sure to coat each wing well. Serve.




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