Thai Coconut Lime Wings

By The Canadian Living Test Kitchen

72 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	330330 cal
pro	24 g24g pro
total fat	25 g25g total fat
sat. fat	11 g11g sat. fat
carb	3 g3g carb
fibre	00 fibre
chol	71 mg71mg chol
sodium	295 mg295mg sodium
% RDI:	-
calcium	22 calcium
iron	1616 iron
vit A	55 vit A
vit C	33 vit C
folate	44 folate

Tropical Thai flavours give a new twist to wings. Be sure to use regular (not light) coconut milk in order for it to reduce properly. Garnish with lime wedges.

Ingredients

3 lb chicken wings 3 3lb lbchicken wingchicken wings
1 can coconut milk 1 1can cancoconut milk
1 tbsp Thai red curry paste 1 1tbsp tbspThai red curry paste
2 tsp granulated sugar 2 2tsp tspgranulated sugar
1/3 cup finely chopped fresh coriander 1/3 1/3cup cupfinely chopped fresh coriander
2 cloves garlic , minced2 2cloves garlic, minced
2 tsp grated lime rind 2 2tsp tspgrated lime rind
1/4 cup lime juice 1/4 1/4cup cuplime juice
1 tbsp sesame oil 1 1tbsp tbspsesame oil
2 tsp fish sauce 2 2tsp tspfish sauce
1 tsp lemongrass 1 1tsp tsplemongrass or grated lemon rind
1 tsp grated gingerroot 1 1tsp tspgrated gingerroot
3/4 tsp salt 3/4 3/4tsp tspsalt
1/2 1/2tsp tspthinly sliced red bird red bird's-eye chili, (optional)

Preparation

If desired, straighten each chicken wing by pushing wooden or metal skewer through length from base to tip of wing.

In small saucepan, whisk together coconut milk, curry paste and sugar; bring to boil. Reduce heat and simmer until reduced to 1 cup (250 mL), about 20 minutes. Let cool slightly.

In large glass baking dish, whisk together coconut milk mixture, 1/4 cup (50 mL) of the coriander, garlic, lime rind and juice, oil, fish sauce, lemongrass, ginger and salt. Add wings, turning to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Reserving marinade, place wings on greased grill or on grill rack over medium heat; close lid and grill, turning occasionally and brushing with reserved marinade halfway through, until crisp and juices run clear when chicken is pierced, about 30 minutes. Sprinkle with chilies (if using) and remaining coriander.

Additional information : Tip: To bake instead of grill wings, bake on rack on foil-lined rimmed baking sheet in 400°F (200°C) oven for about 45 minutes.

Source : Canadian Living Magazine: August 2007