THAI CURRY CHICKEN WINGS
(Low Carb and Gluten-Free)
Crispy baked chicken wings marinated in coconut milk and brushed with spicy hot homemade Thai curry paste. The perfect appetizer!
1 can coconut milk
2 tbsp plus 2 tsp homemade Thai Curry Paste divided (recipe below)
1 kg chicken wings
1 tbsp fish sauce
Salt and pepper to taste
In a large bowl, whisk together coconut milk and 2 tbsp of the Thai curry paste.
Remove 1/3 cup of the mixture to a small bowl and set aside.
Add wings to the large bowl and toss to coat evenly. Refrigerate for at least 3 hours.
Preheat oven to 200ºC.
Stir fish sauce and 2 tsp curry paste into reserved coconut mixture to make a basting sauce.
Remove wings from marinade and shake off excess (marinade will be very thick).
Place on a pan with a grid.
Brush with half of basting sauce and sprinkle with salt and pepper.
Bake 12 minutes, then flip wings, brush with remaining sauce and sprinkle with salt and pepper.
Bake another 12 to 15 minutes or until golden brown.
Turn off oven and leave wings inside for another 20 minutes or so, to crisp.
Recipe posted by Amanda Conradie
Photo: Amanda Conradie