"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Crisp Chicken Wings with Chili-Lime Butter Recipe

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This recipe for Crisp Chicken Wings with Chili-Lime Butter, by , is from The prowse Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Thursday, February 1, 2007


4 pounds chicken wings
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 tablespoons (1 stick) unsalted butter, softened
1 big, fat rounded tablespoon Thai red curry paste
1/4 cup honey
1/4 cup soy sauce
1 lime, halved
Chopped cilantro leaves, for garnish

Preheat the oven to 425.
Rinse the wings pat dry. In a large bowl, drizzle with olive oil and season with salt and pepper. Toss to coat. Spread the wings evenly on a baking sheet and roast about 25 minutes until the skin gets crisp and brown, and the meat is tender.

Blend butter, red curry paste, honey and soy sauce. Scrape into a big bowl. Toss wings in curry butter. Squeeze the juice of the lime over the wings. Give it a toss and you're done. Garnish with cilantro




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