Superbowl Party: Red Curry-Lime Chicken Wings

These wings are awesome. They're spicy and delicious, and always go over well with a crowd. I didn't get a chance to take a picture of them this time around, so I'm posting one that I took in 2008 (woah!).

Red Curry-Lime Chicken Wings
Food & Wine - Tyler Florence

Tyler transforms basic chicken wings by baking them until they're crispy, then tossing them in a butter flavored with lime juice, honey and hot Thai red curry paste. As he says, "The sauce is so delicious you'll be licking your fingers and going for an extra stack of napkins."


4 lbs. chicken wings, tips discarded, wings separated into 2 pieces
Extra-virgin olive oil, for drizzling
Salt and freshly ground pepper
6 tablespoons unsalted butter, softened
1 tablespoon Thai red curry paste
1 tablespoon honey
Juice and finely grated zest of 1 lime
1 teaspoon soy sauce

1. Preheat the oven to 475°. Spread the wings on 2 large rimmed baking sheets. Drizzle with olive oil, season with salt and pepper and toss. Bake the wings for about 40 minutes, or until browned and crisp.
2. Meanwhile, in a large bowl, blend the butter with the curry paste, honey, lime juice and zest and soy sauce. When the wings are done, transfer them to the bowl and toss with the butter until well coated. Transfer the wings to a platter and serve.

Make Ahead: The flavored butter can be refrigerated overnight or frozen for up to 1 month.

Big Flavors Rating: 5 Stars

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