Thai Curry Chicken Wings

• Curry Marinade
• 1/2 cup salted peanuts
• 1/2 cup sweet chili sauce
• 1/4 cup lime juice
• 1/4 cup fresh cilantro or 1/4 cup parsley, lightly packed
• 1 tablespoon red curry paste
• 2 garlic cloves, minced (or 1/2 tsp powder)
• 1 teaspoon finely grated gingerroot, peeled
• 3 lbs whole chicken wings, split in half and tips discarded (or chicken drumettes)

1. Curry Marinade: Process first 7 ingredients in blender or food processor until smooth. Makes about 1 cup marinade.
2. Put wings into large resealable freezer bag. Pour marinade over top, seal bag. Turn until coated.
3. Marinate in refrigerator for at least 6 hours or overnight, turning occasionally.
4. Discard marinade.
5. Arrange wings pieces in single layer on greased wire racks set in 2 foil lined baking sheeets.
6. Bake in 350 degree oven for about 1 hour, switching positions of baking sheets half way through, until wing pieces are tender.
7. Makes 36 wings or 24 drummettes.

curry marinade, peanuts, sweet chili sauce, lime juice, fresh cilantro, red curry, garlic, gingerroot, chicken

Taken from www.food.com/recipe/thai-curry-chicken-wings-326173 (may not work)