Red Curry Chicken Wings

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3.0 by 20 people

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  • Makes: 16 servings
  • Prep: 30 mins
  • Cook: 3 hrs to 4 hrs High 1 1/2 to 2 hour

Red Curry Chicken Wings

Directions

  1. Preheat broiler. If desired, use a sharp knife to carefully cut off tips of the wings; discard tips. Cut each wing at joint to make 2 pieces. Place wing pieces in a single layer on the unheated rack of a foil-lined broiler pan. Broil 4 to 5 inches from the heat for 10 to 12 minutes or until chicken is brown, turning once. Drain off fat.
  2. Meanwhile, in a 3 1/2- or 4-quart slow cooker combine coconut milk, fish sauce, and curry paste. Add wing pieces and onion, stirring to coat with curry mixture.
  3. Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1 1/2 to 2 hours.
  4. Using a slotted spoon, remove chicken from cooker; cover with foil to keep warm. Skim fat from curry mixture.
  5. For sauce, in a medium saucepan combine cornstarch and water; stir in curry mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in basil, if desired. Serve chicken wings with sauce.
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Nutrition Facts (Red Curry Chicken Wings)

  • Per serving:
  • 183 kcal cal.,
  • 14 g fat
  • (5 g sat. fat,
  • 2 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 47 mg chol.,
  • 488 mg sodium,
  • 3 g carb.,
  • 12 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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