2 pounds chicken wings
4 tablespoons all-purpose flour
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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.