Red Curry Chicken Wings With Crushed Peanuts

• 份量: 6
• 活動時間: 25 minutes
• 總時間: 1 hour, 45 minutes

食材

3 lbs. chicken wings (25 to 30), drumettes and flats separated 3 lbs. chicken wings (25 to 30), drumettes and flats separated

1 Tbsp. kosher salt 1 Tbsp. kosher salt

3 Tbsp. vegetable oil, divided 3 Tbsp. vegetable oil, divided

1 (4-oz.) jar or can red curry paste 1 (4-oz.) jar or can red curry paste

1 (13½-oz.) can coconut milk, well-shaken and -stirred 1 (13½-oz.) can coconut milk, well-shaken and -stirred

1½ tsp. honey or sugar 1½ tsp. honey or sugar

¼ tsp. crushed red pepper (optional) ¼ tsp. crushed red pepper (optional)

1½ cups packed fresh cilantro, leaves and tender stems, chopped 1½ cups packed fresh cilantro, leaves and tender stems, chopped

½ cup roasted, salted peanuts, chopped

2 Tbsp. fresh lime juice (from 1 lime), plus wedges for garnish 2 Tbsp. fresh lime juice (from 1 lime), plus wedges for garnish

步驟

1. Line a large rimmed baking sheet with parchment paper. Pat dry chicken wings with a paper towel. Toss chicken wings with salt on baking sheet until well coated. Let stand at room temperature for at least 30 minutes and up to 1½ hours.

2. Preheat oven to 300°. Drizzle wings with 2 tablespoons of the vegetable oil, and toss to evenly coat; arrange in a single layer. Bake in preheated oven for 25 minutes. Increase oven temperature to 450°; continue to cook wings, flipping with tongs halfway through, until skin is very crisp and golden brown, 30 to 35 minutes.

3. Meanwhile, in a medium saucepan with a lid, heat remaining 1 tablespoon vegetable oil over medium. Add red curry paste, and immediately cover with lid. Cook, shaking covered pan often, until you hear the sputtering die down, about 2 minutes, then remove lid. Continue to cook, stirring often, until paste is slightly darker and begins to stick to the pan, 2 minutes.

4. Whisk in coconut milk and honey. Bring mixture to a boil over medium-high heat. Reduce heat to medium low, and simmer, whisking often, until liquid has reduced substantially and has thickened enough to coat the back of a spoon without totally dripping off, 10 to 12 minutes. Stir in crushed red pepper, if using. Cover and set aside until wings are ready. (You may need to briefly rewarm sauce over medium heat before tossing them.)

5. Transfer wings to a large bowl. Drizzle with ¾ cup of hot coconut glaze, and toss to coat. Add cilantro and peanuts, and toss again. Drizzle with lime juice, and toss once more. Transfer to a serving platter, and serve immediately with lime wedges.