This quick + EASY sauce was born when I was private cheffing for a local family during half of 2020. It’s tangy and so flavorful with just a slight kick (I’m not into super spicy things so this is very much not– you can always add more curry if you want to step it up a notch!). With just a few ingredients, you’ll be able to impress allllll your friends (or just have one fabulous meal yourself). Measurements are loose, so please taste as you go… it’s not a recipe you can really mess up– it’s just about balance! I used a large amount of wings here as they were for an event, but I’m cutting it down a bit for the actual recipe below. Feel free to shift or adjust as needed.
INGREDIENTS:
(serves 6-8)
2-ish lbs organic chicken wings
2-3 tbsp red curry paste
1/2 cup butter
2 tbsp coconut milk (or other)
1 lime, juiced
1-2tsp of soy sauce or tamari, optional
chopped cilantro
RECIPE:
Heat oven to 425 degrees. Rinse + pat wings dry. Season with salt + pepper and lay on parchment-lined baking sheet or a roasting rack over a sheet pan (for the crispiest).
Cook wings for about 20-25 minutes, until their internal temp reaches 165. Broil for another 5 minutes or so for some extra browning.
While the chicken is cooking, make the sauce. Add curry paste, butter + splash of soy or tamari (if using) to a small pot over low heat. Whisk until melted + combined.
Add lime juice and coconut milk and whisk again until creamy. Taste to see if it needs anything else. More acid? Add lime. Not enough kick? More curry paste. If you want to have extra saucy wings, double the recipe.
Once the wings are done cooking, add to a large bowl and pour sauce over it, tossing to coat. Add chopped cilantro and enjoy!