Hey there, are you looking for a delicious and easy-to-make appetizer that will impress your guests? Look no further than our recipe for Thai red curry lime wings! Trust me, these wings are packed with flavor and are sure to be a hit at your next gathering.
To be able to glance at a bunch of choy-sum (when craving pasta) and come up with Roasted Choy Sum Pesto, for example, is one of my favorite things about having a kitchen of my own. Adjusting a dish to suit personal tastes is a valuable life skill.
Tyler Florence’s Wings with Chili-Lime Butter inspired today’s curry lime wings. Using an entire stick of butter was a bit much for me when I tried the original recipe. While this version is milder, the resulting chicken wings are flavorful and packed with heat and acidity.
- 1.5 lb. of chicken wings(680g)
- salt and pepper
- 2-3 tsp. of Thai Red Curry paste
- ½ tbsp. of soy sauce
- ½ tbsp. of olive oil
- 3 tsp. of honey
- Juice from ½ of a large lime
- ¼ tsp. of salt
- a handful of chopped cilantro
- Add salt and pepper to the wings (we just used the little drumettes because they are the cheapest portion of the chicken wing in China, and we prefer them). You can skip this step if you need more time, but marinating them overnight is recommended.
- For 30 minutes at 425 degrees, roast the wings. We can’t have a barbeque in Beijing’s downtown area, but you’re welcome to grill the wings. The smoke flavor will be out of this world.
- While that’s happening, whip up the sauce by combining all the sauce ingredients in a bowl. Splash that concoction over the heated wings, and then serve.