This recipe is one I’ve had in my back pocket for a while, one that is cherished, brings back really great memories with friends (Hi Caits!) and has been passed along to almost everyone who has enjoyed them at our home.
The answer as to why this recipe is such a success is a simple one: who doesn’t like chicken wings? Albeit, delicious, juicy and crispy baked chicken wings (which haven’t been battered or fried), all of which are tossed in a sauce that is the perfect balance of sweet, spicy, sour and salty.
These wings are absolutely devoured any time they are served, so be sure to make a few extra (or save a few for the cook in the kitchen)! They make a great appetizer, they are a great party food, but CH and I also love them for a weeknight dinner, with a simple green salad on the side.
Crispy Baked Chicken Wings with Curry Lime Sauce
Yield: 4lbs of wings
Prep Time: 10 minutes
Cook Time: 25 minutes
- 4 pounds chicken wings
- extra-virgin olive oil
- kosher salt and freshly ground black pepper
- ½ cup (1 stick) unsalted butter
- 3 generous teaspoons of Thai red curry paste
- 1 tablespoon honey
- splash of soy sauce (about 1 tsp)
- zest and juice of 1 lime
- handful of cilantro leaves, chopped, for garnish
Preheat the oven to 425 degrees F.
Remove the chicken wings from the package and pat them really dry.
Place the wings in a large bowl, drizzle with olive oil (be generous!), season well with salt and pepper and toss to coat.
Spread the wings onto a baking sheet and roast them in the oven for about 25 minutes, or until the skin gets crisp and brown, and the meat is tender. Flip the wings about half-way through cooking to ensure that both sides get golden brown.
While the chicken wings are cooking, place the butter, red curry paste, honey, zest of the lime and soy sauce into a small saucepan. Warm the mixture over low heat, whisking frequently to incorporate all of the ingredients. Season with salt and pepper and keep warm until the wings are cooked.
When the chicken wings are ready, scrape the curry lime butter into a large (clean!) bowl.
Take the wings out of the oven and immediately add them to the bowl with the curry butter mixture. Squeeze the juice of the lime over the wings. Give the bowl a good toss and you’re done. Garnish with cilantro.
Recipe Adapted From Two Dishes: Mother and Daughter: Two Cooks,Two Lifestyles, Two Takes