Thai Curry Chicken Wings
Ingredients
-
2 pounds chicken wings
-
2 teaspoons salt
-
½ teaspoon black pepper
-
1 tablespoon coconut oil
-
2 tablespoons melted unsalted butter
-
1 tablespoon coconut oil
-
1 tablespoon honey
Tools
-
tongs
-
whisk
-
measuring spoons
-
large bowl
-
June Pan
-
zester
-
citrus juicer
-
June Oven
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Start the chicken wings
Place the chicken wings on the June Pan. Sprinkle with salt and black pepper. Add the coconut oil. Toss to coat and spread in an even layer on the June Pan with the presentation side up.
2 pounds chicken wings
2 teaspoons salt
½ teaspoon black pepper
1 tablespoon coconut oil
June Pan
measuring spoons
tongs
Broil the wings
Place the June Pan on the middle shelf of the June Oven. Cook the wings for 25 minutes, until they are golden and crispy. June will notify you when the wings are ready.
Start the sauce
In a large bowl combine the melted butter, coconut oil, honey, curry paste and fish sauce.
2 tablespoons melted unsalted butter
1 tablespoon coconut oil
1 tablespoon honey
1 tablespoon Thai red curry paste
1 teaspoon fish sauce
large bowl
Finish the sauce
With a citrus juicer, juice half the lime into the bowl. Whisk to combine.
1 lime
citrus juicer
whisk
Sauce the wings
Remove the wings from the June Oven and add them to the bowl with the sauce. Toss the wings in the sauce to coat.
Serve the wings
Transfer the wings to a serving dish and garnish with chopped cilantro. Zest the remaining half of the lime over the wings. Serve immediately.
zester
¼ cup chopped cilantro
