I am of the firm belief that chicken wings should be a food group all on their own. Done well, they are heavenly and can provide all the nutrition you need. Protein, fat, and as long as they are accompanied by some veggies and a creamy dipping sauce, you can get a little fiber and some of your dairy as well. No, I am not kidding. I adore chicken wings; I happily make full meals out of wings and the accompaniments, and I try to do so on semi-regular basis. I don’t see how that’s much different than many of other meals of chicken and veggies. Wings are so much more than appetizer and deserve full meal status.
I teased you a little while ago, showing you mouthwatering pictures of chicken wings coated in homemade Thai curry paste, but I didn’t give you the recipe. I apologize about being such a horrible tease, but delayed gratification is good for you. Really, I am just helping you grow as a person. It has nothing to do with laziness or bad time management, or feeling completely overwhelmed by my own life. Not a bit, I only have your welfare in mind.
This recipe is my homemade and much healthier version of some wings we had at Buffalo Wild Wings a few months ago. Wings are such a weakness of mine, and they really aren’t hard to do well, so I always think that chains that stake their reputation on such a classic should be able to blow my home versions out of the water. But the truth is that most chains and restaurants don’t do that lovely little bit of chicken very well at all. The flavour of the chain restaurant version was good, but they had too much sauce on them and they weren’t very crispy. So my husband and I figured that a home version was worth a try. And discovering that I was out of Thai curry paste was a boon as well, because I tried my hand at making my own (you could always use storebought curry paste for this recipe).
To get authentic Thai curry flavour, I marinated the wings for several hours in coconut milk mixed with some of the homemade Thai curry paste. I also used some coconut milk with more curry paste and a little fish sauce for basting the wings while they baked. Then I did my usual of leaving the wings in the oven for a little while after they were done cooking, to help them crisp up. They were delicious – spicy hot with that distinct Thai curry flavour. If you don’t like your wings quite so hot, you can adjust the seasoning to make them more mild in flavour. Serve them with blue cheese or ranch dressing, and have a few cut-up cucumbers to cool off your tongue!
- 1 can coconut milk
- 2 tbsp Thai Curry Paste divided
- 2 ½ lbs chicken wings
- 1 tbsp fish sauce
- Salt and pepper to taste
In a large bowl, whisk together coconut milk and 2 tbsp of the Thai curry paste. Remove 1/3 cup of the mixture to a small and set aside.
Add wings to the large bowl and toss to coat evenly. Refrigerate for at least 3 hours.
Preheat oven to 425F and stir fish sauce into reserved coconut mixture to make a basting sauce.
Remove wings from marinade and shake off excess (marinade will be very thick). Place skin side down on a broiling pan.
Brush with half of basting sauce and sprinkle with salt and pepper.
Bake 12 minutes, then flip wings, brush with remaining sauce and sprinkle with salt and pepper.
Bake another 12 to 15 minutes or until golden brown. Turn off oven and leave wings inside for another 20 minutes or so, to crisp.
Serves 4. Each serving has about 2.3 g of carbs (this number takes into account that the majority of the coconut milk is only a marinade and does not remain on the wings when served).