Crisp Chicken Wings with Chili-Lime Butter
- 4 pounds chicken wings
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 8 tablespoons (1 stick) unsalted butter, softened
- 1 big, fat rounded tablespoon Thai red curry paste
- 1/4 cup honey
- 1/4 cup soy sauce
- 1 lime, halved
- Chopped cilantro leaves, for garnish
- Preheat the oven to 425 degrees F.
- Rinse the wings under cool water and pat dry.
- Put them in a bowl, drizzle with olive oil and season well with salt and pepper. Toss to coat with the seasoning.
- Spread the wings out on a baking sheet and roast about 25 minutes until the skin gets crisp and brown, and the meat is tender.
- While you wait, throw the butter, red curry paste honey and soy sauce into a blender. Season with salt and puree. Scrape into a big bowl.
- When the wings come out of the oven put add to the bowl with the curry butter.
- Squeeze the juice of the lime over the wings. Give it a toss and you're done.
- Garnish with cilantro. [note from Wing King, do NOT add cilantro. Not even as garnish. This is a vile weed and it will ruin the flavour of anything it comes in touch with]
I wish I could have wings more than 3 times a week so I could try out so many different recipes. I always go back to Buffalo style because it is always so good. Maybe this will be the recipe that breaks my streak.