Red Curry Lime Chicken Wings Recipes
RED CURRY AND LIME BUTTER CHICKEN WINGS
Super easy chicken wings with great taste.
Provided by barbara lentz
Categories Meat Appetizers
Time 30m
Number Of Ingredients 8
Steps:
- 1. Preheat oven 425 degrees. Line a large baking sheet with wax paper. Line the chicken wings skin side up on the baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 20 minutes then turn on the broiler and broil about 3 to 5 minutes until golden.
- 2. Mix the ingredients together for the sauce. Throw the chicken wings in the sauce and toss until well coated in the sauce.
RED CURRY CHICKEN
Warm up on a chilly fall evening with this Thai-inspired curry. The classic mix of sweet coconut milk and savory red curry paste are sure to liven up a weeknight meal. Instead of a traditional wok, I am using a casserole dish and letting the chicken braise in the oven.
Provided by Valerie Bertinelli
Categories main-dish
Time 1h
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Whisk the coconut milk, curry paste, and fish sauce together in a 9-by-13-inch baking dish; add the onion, lemongrass, garlic, and ginger. Lightly season the chicken and add it to the baking dish, turning to coat in the sauce, then arranging it skin-side-up.
- Bake the chicken, basting occasionally with the sauce, until lightly browned on top and cooked through (an instant read thermometer inserted into the center of a breast registers 160 degrees F), 50 to 55 minutes. Sprinkle with the cilantro and basil and serve with lime wedges on the side. Serve with cooked rice or crusty bread to soak up the sauce.
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- Add the avocado oil, red curry paste, onion powder, red pepper flakes, garlic powder, salt, coconut aminos, and lime juice to the bowl. Stir until the wings are well coated in the seasonings.
- Place the chicken wings on a baking sheet, lined with parchment paper, in a single layer. Bake the wings for 40-45 minutes until browned and the skin is crispy, flipping halfway through.
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- Season the wings with salt and pepper (we used the little drumettes only, because they’re actually cheaper here in China than the other part of the chicken wing, and we like them better). It’s best to marinate them overnight, but it’s not strictly necessary.
- Preheat the oven to 425 degrees and roast the wings for 30 minutes. We’re not allowed to barbecue here in the city center of Beijing, but feel free to grill the wings if you want. The smokiness will be fantastic.
- While that’s going, combine the rest of the ingredients in a mixing bowl to form the sauce. Toss the hot wings in that mixture and serve.
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