Recipe
September 30, 2011
Meinhardt’s Thai Red Curry Wings Recipe
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.
Directions
Yield:
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.