The weather in New York has been so gloomy this week, it’s miserable! It didn’t help that Kramer and I have been pretty sick all week with some kind of super-bug that we picked up on the airplane during our trip. I guess that’s the price that you pay for going on vacation. I’m feeling better than Kramer is, since I got sick first, and hopefully he will be feeling ready to go by this evening because one of our friends is throwing a Scene It party that we are both very excited for. We’re also planning a special brunch on Sunday at our favorite spot, Colicchio & Sons, to try to make ourselves feel better. Good food is always the answer to illness, right?
Kramer got me a bunch of fun curry pastes and it’s been fun cooking with them! I especially loved these wings; Kramer and I can always eat wings. They’re just so easy to make and so much fun to eat. Wings are perfect for a casual Sunday evening or even a quick weeknight meal, which is what these were. I prepped them the night before, and just popped them in the oven when I got home from work. Now, some people may be under the impression that “curry” always means “spicy”, but that isn’t the case at all! This is definitely a sweet curry – you can make it spicier, of course, but I always make things as spicy as possible, so I wanted to take it easy with these and just make something subtle and tasty. The curry just adds a different flavor profile than you would normally see with wings, and I used honey to tone down the heat and to add the sweetness that I was looking for. The coconut milk in the marinade also helps to keep things on the less spicy side, too, and adds a creamy texture that you can’t get with any other ingredient. If you love Thai curries that are rich and use coconut milk, you will absolutely adore these wings! They’re also a great way to introduce friends and family (and maybe even yourself) to the world of curry through a very typically American dish.
Your marinade ingredients.
Process your marinade ingredients.
Pour over the wings, and allow them to marinate overnight (or at least a few hours).
Place the wings on a rack and place that inside of a lined baking sheet. Bake at 400 degrees F for 10 minutes.
Then flip the wings and cook for another 10-15 minutes, until crispy.
While the wings cook, make your sauce.
Start by cooking the shallots in the butter until softened, about 5 minutes, over medium heat. Add in the garlic and cook for a minute or so, until fragrant.
Add in the rest of your ingredients and cook until reduced a bit, about 8 minutes. Taste and adjust seasonings as desired.
When the wings and sauce are ready, toss them together. As you can see, it will be quite hot (but that’s good)!
Serve with a sprinkling of red pepper flakes (if you like), and enjoy!
- 2-3 pounds chicken wings
- ½ cup coconut milk
- juice of half a lemon
- 2 cloves garlic, peeled
- 1 shallot, roughly chopped
- 2 tablespoons olive oil
- 1 tablespoon red or green curry paste (I used red)
- 1½ teaspoons curry powder
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cardamom
- ¼ tsp red pepper flakes
- 2 tablespoons unsalted butter
- 1 large shallot, minced
- 4 garlic cloves, minced
- ¼ cup coconut milk
- 2 tablespoons honey
- 1 tablespoon curry paste
- 1 teaspoon sugar
- 3-4 tablespoons tomato paste
- ¾ teaspoon curry powder
- ¼ teaspoon ground cardamom
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- Place the wings in a large sealable container or plastic bag (I used a large Ziploc bag). In a food processor or blender, pulse the rest of your marinade ingredients together until smooth. Pour over the wings, being sure that they are completely covered, and allow to marinate overnight or at least for a few hours.
- When the wings are ready to cook, preheat your oven to 400 degrees F. Line two baking sheet with foil, then place a cookie sheet on top (see photo above) and spray with non-stick spray. Arrange the wings on the sheets and bake for 10 minutes. After 10 minutes, flip all of the wings onto their other side and bake for another 10-15 minutes, until crispy.
- While the wings are baking, make the sauce. Melt the butter in a medium sized sauce pot, then add in the minced shallot and cook for 5 minutes over medium heat, until softened and translucent. Add in the minced garlic and cook for a minute or so, until fragrant. Add in the rest of the ingredients and cook over medium heat until slightly thickened, about 8-10 minutes. Taste and adjust seasonings needed.
- When the wings are crisp, place them in a large bowl and pour about half of the sauce over the wings and toss. Add more sauce as necessary. Serve and enjoy! If you want to add a little extra heat, sprinkle some red pepper flakes over the wings.