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Red Curry Chicken Wings

Makes: 16 servings
Prep 30 mins Cook 3 hrs to 4 hrs  High 1 1/2 to 2 hour
Red Curry Chicken Wings
Ingredients
  • 3  pounds  chicken wings (about 16)
  • 3/4  cup  unsweetened coconut milk
  • 3  tablespoons  fish sauce
  • 2 - 3  tablespoons  red curry paste
  • 1/3  cup  finely chopped onion (1 small)
  • 2  tablespoons  cornstarch
  • 2  tablespoons  cold water
  • 1/4  cup  finely shredded fresh basil (optional)
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.

Nutrition Facts (Red Curry Chicken Wings)
  • Servings Per Recipe 16,
  • cal. (kcal) 183,
  • Fat, total (g) 14,
  • chol. (mg) 47,
  • sat. fat (g) 5,
  • carb. (g) 3,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 2,
  • pro. (g) 12,
  • vit. A (IU) 97,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 4,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 8,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 488,
  • Potassium (mg) 151,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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