Thai Curry Buffalo Wings
Serving Size / Yield
- 1 8-oz. can coconut milk
- 4 1/2 Tbs. curry powder (a quick version can be made by mixing curry powder with water until it forms a paste)
- 2 ½ lbs chicken wings
- 1 Tbs. fish sauce (may substitute with soy sauce)
- Salt and pepper, to taste
Whisk everything but the chicken together in a large bowl. Add the wings, toss, and refrigerate for at least 2 hours.
Preheat the oven to 450 degrees. Remove the wings from the marinade, and allow the excess to drip off. Save the marinade. Place the wings on a cookie sheet and bake for 12 minutes.
Pour the marinade into a medium saucepan through a strainer, and boil for the 12 minutes the wings are cooking.
After 12 minutes, brush the tops of the wings with the boiled marinade and flip them. Cook for another 15 minutes, basting again halfway through. Turn off the oven and allow the wings to continue cooking for another 10 minutes.