Panang Curry Chicken Wings

panang chicken wingsI use to be one of those people that didn't really like chicken wings. Don't get me wrong, I love Buffalo sauce. I could eat it on almost anything. It was more getting the meat off the bone that I didn't really like. Then I met my husband and he can't get enough wings. In fact, it is one of the few things that he would cook before I met him. Since chicken wings became a much bigger part of my life I have decided to experiment with different flavors. It keeps it interesting and chicken wing are really a great vehicle for all different types of flavors. As far as cooking methods go, we do it all. In the summer we grill the wings and in winter we bake them in the oven. Occasionally we pull out the deep fryer, but then you can't eat them all the time. Then they become a treat. If you are interested in making a regular Panang curry minus the wings, you can check out my recipe.

Cost: $8 for 2 dozen wings

Quick tips:
#1 Because you are marinating these, I wouldn't fry them. It could get messy.

#2 If you can't get Panang curry, try red curry. I will be delicious as well.

Dietary Classifications: Gluten free

Ingredients

2 dozen Chicken Wings
1 can Panang curry (find at an Asian Market)1 can Coconut Milk
Zest of 1 Lime
Juice of 1 Lime
2 dashes of Fish Sauce (optional)
Salt
Pepper
Canola Oil

Instructions

You are going to want to marinate the wings for at least an hour up to four hours. If you bought the wings where panang wings marinatethe two wing pieces are still attached cut them apart with a knife or scissors.

In a large bowl mix together 3/4 of a can of coconut milk, lime juice and Panang curry. The amount of curry you use will determine how spicy they are. I recommend a 1/4 of a can for mild and 1/2 for spicier. This translates into about 1 tablespoon or 2 tablespoons.  Whisk together, then season with the salt, pepper and fish sauce.

Add in the chicken wings and coat. Cover and marinate in the fridge for 1 to 4 hours.

Preheat your oven to 400 degrees. Cover a baking sheet in parchment paper. Layout the wings in an individual layer. Drizzle with oil. Bake for 20 minutes, then flip them and bake for another 20 minutes. If they start to burn you can cover them in foil. Check the internal temperature with a thermometer. They need to be 165 degrees. panang wings bake

When they are done, pull them out of the oven. Mix the last 1/4 of a can of coconut milk in with another tablespoon of Panang curry. Toss the wings in the sauce and garnish with lime zest.

Serve them hot!