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Category: Appetizer
Thai Coconut Lime Wings - TastyPlanner.com
Chef: Dielle Fauser
Tropical Thai flavours give a new twist to wings. Be sure to use regular (not light) coconut milk in order for it to reduce properly. Garnish with lime wedges.
Recipe Source: Canadian Living Website
Ingredients
3 lb (1.5 kg) chicken wings
1 can (398 mL) coconut milk
1 tbsp (15 mL) Thai red curry paste
2 tsp (10 mL) granulated sugar
1/3 cup (75 mL) finely chopped fresh coriander
2 cloves garlic, minced
2 tsp (10 mL) grated lime rind
1/4 cup (50 mL) lime juice
1 tbsp (15 mL) sesame oil
2 tsp (10 mL) fish sauce
1 tsp (5 mL) lemongrass purée or grated lime rind
1 tsp (5 mL) grated gingerroot
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) thinly sliced red bird's-eye chili or crumbled dried hot pepper flakes (optional)
Instructions
Preparation:
If desired, straighten each chicken wing by pushing wooden or metal skewer through length from base to tip of wing.
In small saucepan, whisk together coconut milk, curry paste and sugar; bring to boil. Reduce heat and simmer until reduced to 1 cup (250 mL), about 20 minutes. Let cool slightly.
In large glass baking dish, whisk together coconut milk mixture, 1/4 cup (50 mL) of the coriander, garlic, lime rind and juice, oil, fish sauce, lemongrass, ginger and salt. Add wings, turning to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Reserving marinade, place wings on greased grill or on grill rack over medium heat; close lid and grill, turning occasionally and brushing with reserved marinade halfway through, until crisp and juices run clear when chicken is pierced, about 30 minutes. Sprinkle with chilies (if using) and remaining coriander.
Additional Information
Tip: To bake instead of grill wings, bake on rack on foil-lined rimmed baking sheet in 400°F (200°C) oven for about 45 minutes.
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