These wings are super crispy and have the exotic flavour of Thai red curry. The curry paste, coconut milk, lime juice and brown sugar are used to make a simple sauce.
Prep Time: 15 minutesminutes
Cook Time: 10 minutesminutes
Total Time: 25 minutesminutes
Servings: 4
Ingredients
2poundschicken wings
1cupflour
1can coconut milk
3tbspThai red curry paste
2tbspbrown sugar
1lime juiced
Instructions
To make the sauce, heat the coconut milk in a small pot on medium heat. Whisk in the Thai red curry paste and brown sugar until dissolved. Stir in the lime juice and let the sauce simmer for a few minutes. Remove from the heat.
Cut the wings into two pieces (drumette and two-bone peice - throwing away the wing tip).
Wash the wings and dredge them in flour. Shake off the excess flour and deep fry them in 350F oil for about 8-10 minutes, or until cooked through.
Place them on paper towels to get the excess oil off and toss them with Thai red curry sauce. If desired, squeeze some more lime juice on top of the wings.