Red Curry Chicken Wings

• 3 lbs chicken wings (about 16)
• 34 cup unsweetened coconut milk
• 3 tablespoons fish sauce
• 2 -3 tablespoons red curry paste
• 13 cup finely chopped onion (1 small)
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 14 cup finely shredded fresh basil (optional)

1. Preheat broiler.
2. If desired, use a sharp knife to carefully cut off tips of the wings; discard tips.
3. Cut each wing at joint to make 2 pieces.
4. Place wing pieces in a single layer on the unheated rack of a foil-lined broiler pan.
5. Broil 4 to 5 inches from the heat for 10 to 12 minutes or until chicken is brown, turning once.
6. Drain off fat.
7. Meanwhile, in a 3 1/2- or 4-quart slow cooker combine coconut milk, fish sauce, and curry paste.
8. Add wing pieces and onion, stirring to coat with curry mixture.
9. Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1 1/2 to 2 hours.
10. Using a slotted spoon, remove chicken from cooker; cover with foil to keep warm.
11. Skim fat from curry mixture.
12. For sauce, in a medium saucepan combine cornstarch and water; stir in curry mixture.
13. Cook and stir over medium heat until thickened and bubbly.
14. Cook and stir for 2 minutes more.
15. Stir in basil, if desired.
16. Serve chicken wings with sauce.

chicken, unsweetened coconut milk, fish sauce, red curry, onion, cornstarch, cold water, fresh basil

Taken from www.food.com/recipe/red-curry-chicken-wings-473091 (may not work)