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.
- Portion size 6 servings
- Credits : Canadian Living Magazine: August 2007
MethodIf 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.
Nutritional facts Per serving: about
- Sodium 295 mg
- Protein 24 g
- Calories 330.0
- Total fat 25 g
- Cholesterol 71 mg
- Saturated fat 11 g
- Total carbohydrate 3 g
- Iron 16.0
- Folate 4.0
- Calcium 2.0
- Vitamin A 5.0
- Vitamin C 3.0