Thai Chili Lime Chicken Wings Recipes

CRISP CHICKEN WINGS WITH CHILI-LIME BUTTER

Steps:

• Preheat the oven to 425 degrees F.
• Rinse the wings under cool water and pat dry. Put them in a bowl, drizzle with olive oil and season well with salt and pepper. Toss to coat with the seasoning. Then spread the wings out on a baking sheet and roast about 25 minutes until the skin gets crisp and brown, and the meat is tender.
• While you wait, throw the butter, red curry paste honey and soy sauce into a blender. Season with salt and puree. Scrape into a big bowl. When the wings come out of the oven put add to the bowl with the curry butter. Squeeze the juice of the lime over the wings. Give it a toss and you're done. Garnish with cilantro.

THAI CHILI LIME CHICKEN WINGS

Steps:

• Add all the marinade ingredients into a blender. Blend until smooth.
• Place the chicken wings in a large bowl or large freezer bag. Pour in the marinade.
• Marinate the chicken in the fridge for at least 1 hour, up to overnight.
• Preheat the oven to 400°F.
• Line a baking sheet with aluminum foil and place a cooling rack on top of the baking sheet.
• Place the wings on the rack. Bake for 15 minutes.
• Increase the oven to 425°F. Turn the wings over and return the wings to the oven for another 15 minutes, or until browned.
• Season with salt and pepper to taste and enjoy!

CHILI-LIME CHICKEN WINGS

Steps:

• Cut wings into 3 sections; discard wing tip sections. In a large saucepan, combine the syrup, chili sauce, lime juice and mustard. Bring to a boil; cook until liquid is reduced to about 1 cup. , Meanwhile, in a large shallow dish, combine the flour, salt, paprika and pepper. Add wings a few at a time and toss to coat., In an electric skillet or deep fryer, heat oil to 375°. Fry wings, a few at a time, for 6-8 minutes or until no longer pink, turning once. Drain on paper towels. Transfer wings to a large bowl; add sauce mixture and toss to coat. Serve immediately, with sliced green onions and lime wedges if desired.