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Mad About Food: Spicy Thai Curry Wings are versatile, perfect for summer BBQs
Make it your own by adding pineapple, chives
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It’s officially summer in the Midwest, which means school’s out, pools are open and vacations have begun! It’s time for splash pad fun at the park, more outside activities and backyard parties.
Summer is a great time to enjoy fun, food and festivities with your friends and family — and I have a spicy, flavorful recipe for ya’ll to try!
The versatility on these Thai Curry Wings is insane. You can deep fat fry them in beef tallow, pan fry them in olive oil, bake them in butter or let them smoke on the grill. Either way, you’ll have a stunning protein that will please your pallet.
Start out with a bag of party wing sections like I did, or use the entire chicken wing. You can put this Thai Curry sauce on turkey, beef or seafood and have an amazing flavor journey. You can also use the sauce as a marinade.
Recipe
Thai Curry Wings
Ingredients
2.5 pounds party wing sections or whole chicken wings, thawed and cleaned
1/2 cup olive oil
1 tablespoon onion powder
1 tablespoon garlic powder
1/4 cup Worcestershire sauce
3 tablespoons raw honey
1 tablespoon lemon pepper seasoning
1 tablespoon Italian seasoning
1 tablespoon paprika
1/2 stick butter
Thai Curry Sauce (I used the Great Value brand from Walmart)
Directions
Preheat oven to 350 degrees Fahrenheit.
After rinsing your chicken sections, lay them flat on an aluminum foil-lined cookie sheet and pat them dry.
Season with all the spices and add the Worcestershire, sauce, raw honey and olive oil, and thoroughly toss to coat all the wing parts.
Line the wings flat on the cookie sheet for even baking. Then, cut the half stick of butter into pats and place the pats of butter over the chicken, being sure each row has butter. I like to cut my pats into four small pieces, because to me, it distributes more consistently during the baking process.
Bake for 25 minutes and let rest in the oven for 5 minutes. Then, take the wings out of the oven and place them in a container that you can toss the wings and sauce in.
Toss and serve! Garnish with sesame seeds, green onion, celery or whatever you’d like for aesthetics and flavor.
Source: Michelle Madden
If you don’t like spicy food, this may not be the recipe for you. I used a Thai Curry sauce already made in the bottle, but of course if you want to be totally authentic, there are recipes out there if you have all of the ingredients available to you in your area. Just be mindful to look at the spice level on the package.
If you want to make it your own, add pineapple chunks, garnish with celery, or add chive or green onion. Honey and citrus are also a great addition.
Don’t be afraid to trust your own instincts and flavor pallets. You might stumble upon a recipe that will get you recognition!
Reach Michelle Madden at Da Munchie Plug LLC on Facebook.
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