Thai Red Curry Hot Wings

• 3 pounds chicken wings, cut apart at joints, wing tips discarded
• 2 tablespoons cornstarch
• 1 3/4 cups Swanson(R) Chicken Stock
• 3 tablespoons red curry paste (such as Thai Kitchen(R))
• 1 tablespoon sriracha hot chile sauce, or to taste
• 1 tablespoon brown sugar
• 1 teaspoon fish sauce (optional)
• 1/4 teaspoon garlic powder
• 1/4 cup chopped cilantro (optional)

1. Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with foil.
2. Place the wings on a baking rack and set on prepared baking sheet. Bake until wing pieces are crispy and golden brown, 60 to 70 minutes.
3. Whisk cornstarch and Swanson(R) Chicken Stock together in a bowl until smooth. Pour sauce mixture into a saucepan and bring to a simmer; add red curry paste, sriracha, brown sugar, fish sauce, and garlic powder. Whisk until smooth; bring to a boil. Reduce heat and simmer until sauce reaches your desired thickness, about 10 minutes.
4. Toss wings in sauce, garnish with cilantro, and serve immediately.

chicken, cornstarch, swanson, red curry, sriracha hot chile sauce, brown sugar, fish sauce, garlic, cilantro

Taken from www.allrecipes.com/recipe/245076/thai-red-curry-hot-wings/ (may not work)