Thai Red Curry Chicken Wings Recipe :: The Meatwave

Name: Thai Red Curry Chicken Wings Recipe :: The Meatwave
Total time: 555 min
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 teaspoons soy sauce; For the Garnish; 1-2 Makrut lime leaves, thinly sliced; 1 tablespoon finely chopped fresh cilantro

meatwave.com

Building your own red curry paste using traditional ingredients creates an immense and fresh Thai flavor that makes these wings really something special.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at meatwave.com.

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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 teaspoons soy sauce
For the Garnish
1-2 Makrut lime leaves, thinly sliced
1 tablespoon finely chopped fresh cilantro