2 pounds chicken wings
4 tablespoons all-purpose flour
2 teaspoons salt
2 teaspoons ground coriander
5 tablespoons of your favorite green hot sauce (mine is a secret!)
4 tablespoons unsalted butter, melted
1 tablespoon fish sauce or soy sauce
2 teaspoons Thai green curry paste
4 tablespoons chopped cilantro
1 lime, cut into wedges
Heat oven to 500 degrees. Line a large baking sheet with foil and spray with vegetable oil.
Rinse the chicken and pat dry.
In a large resealable plastic bag, mix the flour with the salt and coriander. Add chicken and shake to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45 minutes, turning every 15 minutes, until browned and crispy.
In a bowl, whisk the hot sauce, butter, fish sauce and curry paste. Add the chicken wings to the sauce and toss. Sprinkle with cilantro and serve with limes.
Serves eight to 12.
- Share Facebook Twitter
Article sent to (required)E-mail
Article sent from (required)E-mail Name
Subject Line (article title)
Message (optional)Success - Article sent Click to close
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.Need more information about reprints? Visit our Reprints Section for more details.
Contact information ( * required )Name * Company Telephone * E-mail *
Article InformationTitle URL
Message (optional)Success - Reprint request sent Click to close