These sweet and spicy chicken wings make a great snack or easy dinner.
We all love wings for the big game, but it's fun to do something different than the normal buffalo wings from time to time. With the football season past us, I get burnt out on wings by March Madness and I'm looking for something new to do with them! These Green Coconut Curry Hot Wings are just what the doctor ordered for a new and different type of wing.
I've tried a lot of twists on chicken wings and this one is by far the best I have come up with. The problem with making wing sauces is that you need to make sure there is enough sugar and fat to help the sauce stick tightly to the fried wings. This one fits the bill perfectly with a bit of sugar to add that sticky quality, and plenty of coconut to add that fatty richness.
If you want to make these wings nice and hot, add a few Thai chilies to the pan just before adding the curry paste.
Then get your green curry paste in next. You can find this at most grocery stores.
After the sugar goes in, it gets nice and sticky.
Stir in the coconut milk and bring to a light simmer.
The wings marinating in some buttermilk, fish sauce and sriracha.
Pat them a little dry, but you don't need to get all the marinade off – just the excess liquid.
Sprinkle with a little rice flour.
Then deep fry until they’re beautifully golden brown.
Coat with the sauce before serving.
These wings are sweet, sour, savory and spicy. Not to mention the perfect amount of saucy – you won’t even need a dipping sauce. That’s why these wings are the perfect treat for any game day.
Dan Whalen (@tFimB) thinks everyone should make more wings at home. He has been blogging for over 6 years at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!