Oven-baked wings from a Vancouver hot spot. Marinate these overnight to infuse the wings with the flavour of the coconut milk. Meinhardt's adds their own ingredients to a pre-packaged curry paste for extra aroma.
1/2 pack A Taste of Thai Red Curry Paste*
1 400 mL can coconut milk
1 rounded tbsp minced fresh garlic
1 tbsp minced fresh ginger
1/4 tsp salt
2 kg chicken wings, split, tips discarded
7 oz. Asian sweet chili sauce**
Chopped cilantro to garnish (optional)
* Each pack is 100 g. Use only 50 g for this recipe.
** A thick, orange-red bottled paste that's sweet and lightly spicy. Asian Family and Thai Kitchen are common brands.
Step 1: Put red curry paste in large bowl. Mix in 2 tablespoons of coconut milk to loosen paste, then mix in rest of coconut milk. Stir in garlic, ginger and salt. Add chicken wings and toss to coat. Cover and chill overnight.
Step 2: To cook, preheat oven to 375°F. Line baking sheets with parchment paper or foil. Turn wings out onto sheets in single layers and roast for 1 hour, or until wings are golden and cooked through.
Step 3: Transfer wings to large bowl, toss with sweet chili sauce. Garnish with cilantro, if using.