Thai Curry Chicken Wings

• 2 pounds Chicken Wings, Drumette And Wing Separated
• 3 Tablespoons Thai Red Curry Paste
• 1/2 cups Coconut Milk
• 1 whole Kaffir Lime Leaf, Minced
• 1 Tablespoon Lemongrass, Minced

1. You have options here when cooking the wings: fry or bake.
2. I bake them, on lower heat, for about a good hour or so or until they are nice and crisp.
3. You can cook them to your desired preference.
4. Preheat oven to 325 degrees F.
5. To a large baking sheet, add wings, and bake until both sides are nice and golden crisp.
6. Before you remove the wings from the oven, make the sauce.
7. To a small sauce pan on medium heat, add red Thai curry paste.
8. Stir paste for a few minutes, then pour in coconut milk.
9. Stir, and mix until you have a nice sauce and coconut milk reduces, about 5 minutes.
10. Remove wings from oven and place into a mixing bowl.
11. Pour over the sauce, add the kaffir leaf and lemongrass, and mix wings so that everything gets nice and coated.
12. Plate and dig in.

chicken, red curry, coconut milk, lime leaf

Taken from tastykitchen.com/recipes/appetizers-and-snacks/thai-curry-chicken-wings/ (may not work)