RECIPE: Tyler Florences' Crisp Chicken Wings with Thai Chili-Lime Butter

Watching the Food Network with the 'Family Parental Units' at dinner, Tyler's Ultimate came on. Tyler Florence's latest show featured his "ultimate tailgate" food. Chili cheese dogs, potato salad and wings. All looked pretty good, but a few things were noticed. First, Tyler's wings were huge. Now they were not cut into drummette, wing and tip, but even so they were larger than the average wing, average jumbo wing in fact. Secondly, he dumped the wings into a bowl, splashed on oil/seasonings, then into a pan. If you look at instruction # 2, it is to rinse the wings! Then he put the sauce in the same bowl without washing it out. Other than that, he made a tasty looking wing.



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

Instructions

1. Preheat the oven to 425 degrees F.
2. Rinse the wings under cool water and pat dry.
3. Put them in a bowl, drizzle with olive oil and season well with salt and pepper. Toss to coat with the seasoning.
4. 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.
5. 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.
6. When the wings come out of the oven put add to the bowl with the curry butter.
7. Squeeze the juice of the lime over the wings. Give it a toss and you're done.
8. 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.