Red Curry Buffalo Wings

• 1 tablespoon Thai red curry paste
• 1/4 cup vegetable oil
• 4 pounds chicken drumettes (upper portion of the chicken wing)
• Salt and freshly ground pepper
• 1 cup unsweetened coconut milk
• 1 1/2 tablespoons Asian fish sauce
• 1 1/2 tablespoons dark brown sugar
• Lime wedges, for serving

1. Preheat the oven to 450 and position a rack nearest the top.
2. In a large bowl, whisk 1/2 teaspoon of the red curry paste with the oil.
3. Add the chicken, season with salt and pepper and toss to coat.
4. Spread the chicken on a large rimmed baking sheet and bake for about 25 minutes, turning once, until cooked through and just starting to brown.
5. Remove from the oven; preheat the broiler.
6. Meanwhile, in a medium saucepan, combine the coconut milk, fish sauce, brown sugar and the remaining 2 1/2 teaspoons of red curry paste and bring to a boil.
7. Cook over high heat, stirring occasionally, until slightly thickened, about 3 minutes.
8. Transfer the chicken to a large bowl.
9. Add the coconut-curry sauce and toss to coat.
10. Pour off any excess fat on the baking sheet.
11. Return the chicken to the baking sheet, pouring any excess sauce over it.
12. Broil for 5 minutes, turning once, until browned.
13. Transfer the chicken to a platter and serve with lime wedges.

red curry, vegetable oil, chicken, salt, unsweetened coconut milk, fish sauce, brown sugar, lime wedges

Taken from www.foodandwine.com/recipes/red-curry-buffalo-wings (may not work)