Red Currant Chicken Wings Food
RED CURRY-LIME CHICKEN WINGS
Steps:
- Preheat the oven to 475 degrees F.
- Spread the wings on two large rimmed baking sheets, then drizzle with olive oil, the juice of 1 lime and some salt and pepper, and toss to evenly coat. Bake the wings until browned and crisp, about 40 minutes.
- In a large bowl, mix the butter with the coconut milk, curry paste, honey, soy sauce, lime zest and the remaining lime juice. Add the wings to the butter and toss to coat. Add the cilantro, mint, peanuts and chiles, then toss to coat. Serve hot.
RED CURRANT CHICKEN WINGS
Make and share this Red Currant Chicken Wings recipe from Food.com.
Provided by Shahana
Categories Lunch/Snacks
Time 2h20m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Place wings in large casserole.
- Bring sauce ingredients to a boil and pour over wings.
- Bake at 275F oven for 2 hours or until brown and tender.
Nutrition Facts : Calories 736.1, Fat 36.5, SaturatedFat 10.2, Cholesterol 174.8, Sodium 1131, Carbohydrate 60.2, Fiber 0.9, Sugar 45.7, Protein 43.4
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- In a large skillet, heat 2 tablespoons of the oil. In 2 batches, cook the wings over moderate heat, turning, until golden all over. Transfer to a paper towel–lined plate to drain.
- Add the remaining 1 tablespoon of oil to the skillet with the shallots, garlic, lemongrass and ginger; cook over low heat, stirring, until softened, 3 minutes. Stir in the chiles, soy sauce, fish sauce, cumin, coriander, paprika, nutmeg and turmeric and cook until fragrant, 3 minutes. Stir in the coconut milk. Transfer to a blender and puree the sauce.
- Return the sauce to the skillet. Add the chicken and toss to coat. Cover and cook over low heat until the wings are cooked through, 10 minutes. Uncover and cook, stirring, until the sauce is thick, 5 minutes. Season with salt. Transfer to a platter and serve with lime wedges.Make Ahead The red curry coconut sauce can be made 3 days ahead.
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