Thank you Bounty for sponsoring this delicious post. Easy to make, Red Curry-Lime Chicken Wings, are a delicious twist on chicken wings. They are sweet, salty with a little kick, and they are always a crowd pleaser!
Our family is BIG into football and I’m so excited that the 2016 season has just kicked off! When it’s football season, Sunday becomes our favorite day of the week, we go to church, we grab some lunch, then we head home to watch the games. And what better way to watch a football game than with a cold beverage and some finger-linking, oh-so-good red curry-lime chicken wings?!
I’m usually not a big fan of chicken wings, but these wings are SO delicious that when I make them, they always disappear within minutes. They’re the perfect game day food because they’re quick and easy to make.
Red Curry-Lime Chicken Wings
Recipe from Food & Wine Cookbook, 2006
Ingredients
- 4 pounds chicken wings
- Extra virgin olive oil, for drizzling
- Salt, to taste
- Freshly ground pepper, to taste
- 6 TBSP salted butter, softened
- 1 TBSP Thai red curry paste
- 1 TBSP honey
- Juice and zest of 1 lime
- 1 tsp soy sauce
Directions
- Preheat the oven to 475 degrees.
- Line 2 large rimmed baking sheets with foil (to make cleanup easier), then spread the wings on the baking sheets, drizzle them with olive oil and season with salt and pepper.
- Bake wings for about 40 minutes, or until browned and crisp.
- While they are baking, in a large bowl, combine butter, curry paste, honey, lime zest, lime juice and soy sauce.
- When the wings are done baking, transfer them to the bowl and toss with the butter mixture, until well coated.
- Transfer them to a platter and serve warm. Spoon the remaining sauce into a small dish and serve on the side for dipping.
When I set the wings out, I always serve them with a side of Bounty paper towels because Bounty is 2x more absorbent vs. the leading ordinary brand, which makes cleaning up sticky fingers, so much easier!
When cleanup is easier it means I get more time to enjoy the game with my family, which is a win-win, now I just have to keep my fingers crossed that my team wins too! 🙂
- 4 pounds chicken wings
- Extra virgin olive oil, for drizzling
- Salt, to taste
- Freshly ground pepper, to taste
- 6 TBSP salted butter, softened
- 1 TBSP Thai red curry paste
- 1 TBSP honey
- Juice and zest of 1 lime
- 1 tsp soy sauce
- Preheat the oven to 475 degrees.
- Line 2 large rimmed baking sheets with foil (to make cleanup easier), then spread the wings on the baking sheets, drizzle them with olive oil and season with salt and pepper.
- Bake wings for about 40 minutes, or until browned and crisp.
- While they are baking, in a large bowl, combine butter, curry paste, honey, lime zest, lime juice and soy sauce.
- When the wings are done baking, transfer them to the bowl and toss with the butter mixture, until well coated.
- Transfer them to a platter and serve warm. Spoon the remaining sauce into a small dish and serve on the side for dipping.
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