Monday, September 21, 2009

Spicy Sweet Buffalo Wings

With this being the time when most are watching football, nothing goes quite as good as a few beers and some Buffalo wings. These not only have the spicy flavour that we all know Buffalo wings have, but they are also mildly sweet.


  • 1 Tbsp. red curry paste

  • 1/4 Cup olive oil

  • 2 Lbs. chicken wings (cut in 3, freeze tips for making broth later)

  • Salt and pepper (to taste)

  • 1 Cup unsweetened coconut milk

  • 1 Tbsp. soy sauce

  • 1 Tsp. Fresh ginger (grated)

  • 2 Tsp. lime zest

  • 1 1/2 Tsp. brown sugar

Preheat oven to 450°F.

In a large bowl, whisk 1/2 teaspoon of red curry past with the oil.

Add the wings and season with salt and pepper. Toss to coat.

Spread the wings on a large baking sheet and bake for 25 minutes, turning once half way through the baking.

Remove them from the oven and preheat the broiler. Move the oven racks to the top position.

In a medium saucepan, combine the coconut milk, soy sauce, sugar, fresh ginger, lime peel and the rest of the curry paste.

Bring to a boil, reduce heat to medium and continue to stir until slightly thickened - approximately 3-5 minutes.

Transfer the baked wings to a large bowl. Add 1/2 the coconut curry sauce and toss to coat.

Remove any excess grease from the baking sheet and return the wings back to it, pouring any sauce that is left in the bowl over the wings.

Broil the wings for 10 minutes, turning once, or until cooked through.

Transfer to a large serving platter and garnish with lime wedges. Pour the extra sauce in a small bowl and place it on the side for dipping.

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