Kevin Rathbun's Sticky Thai Chicken Wings

By charlotteh371

Ingredients

• 4½ lbs. chicken wings
• ½ cup coconut oil, melted, divided
• 1½ Tbsp. plus 1 tsp. kosher salt, divided
• 2 Tbsp. finely chopped garlic (from 4 garlic cloves)
• 2 Tbsp. finely chopped serrano chiles, (from 3 large chiles)
• 2 (4-oz.) jars green-curry paste (such as Thai Kitchen)
• 1 (14.5-oz.) can light unsweetened coconut milk, well-shaken and stirred
• 2 Tbsp. light-brown sugar
• ¼ cup chopped fresh cilantro, plus more for garnish
• 1 cup toasted unsweetened flaked coconut
• 1 lime, cut into wedges

Preparation

Step 1

1. Preheat oven to 325°, with oven rack in middle position. Place wings in a large bowl, and add 1/3 cup of the melted coconut oil. Sprinkle with 1½ tablespoons of the salt, and toss to evenly coat. Set a wire rack inside a large-rimmed baking sheet. Arrange wings in a single layer on baking sheet.


2. Bake wings in preheated oven for 1 hour and 20 minutes. Increase oven temperature to high broil. Broil wings until golden brown and crispy, 8 to 11 minutes.

3. While wings bake, heat remaining 3 tablespoons coconut oil in a small saucepan over medium high. Add garlic and serrano chiles; cook, stirring often, until soft, 1 to 2 minutes. Stir in green-curry paste, and cook, stirring constantly, 1 minute. Stir in coconut milk, brown sugar and remaining 1 teaspoon salt. Bring to a simmer, and cook until mixture reduces to about 1½ cups, 20 to 25 minutes. Remove from heat, and stir in chopped cilantro.

4. Brush sauce on broiled wings, and return to oven. Broil until sauce is sticky, caramelized and beginning to brown, about 5 minutes. Transfer wings to a large platter. Sprinkle with flaked coconut and cilantro; serve with lime wedges.

Serves: 6
Active time: 25 minutes
Total time: 2 hours