Thai Red Curry Chicken Wings Recipe :: The Meatwave

Ingredients

• For the Wings
• 1 tablespoon baking powder
• 1 1/2 teaspoons Thai ground chili flakes
• 1 1/2 teaspoons kosher salt
• 3 pounds chicken wings, cut into drumettes and flats
• For the Curry Paste
• 4 dried puya or guajillo chilies, stemmed and seeded
• 1 stalk fresh lemongrass, bottom 3 to 5 inches only, tough outer leaves removed and discarded, tender core thinly sliced
• 3 medium cloves garlic, peeled
• 1 medium shallot, peeled and roughly chopped
• 1 to 3 red Thai bird's-eye chilies
• 1/2 inch galangal, peeled and roughly chopped
• 1/2 ounce cilantro stems, roughly chopped
• 1 1/2 fresh makrut lime leaves, hard central stem removed and discarded, leaves roughly chopped
• 3/4 teaspoon black peppercorns
• 3/4 teaspoon Thai shrimp paste
• 1/2 teaspoon kosher salt
• For the Wing Sauce
• 6 tablespoons butter
• 2 tablespoons of curry paste
• 2 tablespoons coconut milk
• 1 tablespoon palm sugar
• 1 tablespoon lime juice
• 2 teaspoon soy sauce
• For the Garnish
• 1-2 Makrut lime leaves, thinly sliced
• 1 tablespoon finely chopped fresh cilantro