Fun Food Friday: Chef Lou shares recipe for Crisp Chicken Wings with Chili-Lime Butter

4 Pounds Chicken Wings
Extra-virgin Olive Oil
Kosher Salt and Freshly Ground Black Pepper
8 Tablespoons (1 stick) Unsalted Butter, softened
1 Big, fat rounded tablespoon thai red curry paste
1/4 cup Honey
1/4 cup Soy Sauce
1 Lime, halved
Chopped Cilantro Leaves, for garnish

-- Preheat the oven to 425 degrees F.
-- Rinse the wings under cool water and pat dry. Put them in a bowl, drizzle with olive oil and season well with salt and pepper. Toss to coat with the seasoning. Then spread the wings out on a baking sheet and roast about 25 minutes until the skin gets crisp and brown, and the meat is tender.
-- While you wait, throw the butter, red curry paste honey and soy sauce into a blender. Season with salt and puree. Scrape into a big bowl. When the wings come out of the oven put add to the bowl with the curry butter. Squeeze the juice of the lime over the wings. Give it a toss and you're done. Garnish with cilantro.

Servings: 4 to 6
Prep Time: 5 minutes
Cook Time: 25 minutes
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