The Ultimate Chicken Wings With Curry-Lime Butter

Southern Living
Makes 6 to 8 appetizer servings


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4 pounds chicken wings*
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon freshly ground pepper
1/2 cup unsalted butter, softened
1 tablespoon grated lime rind
2 tablespoons fresh lime juice
1 tablespoon honey
2 teaspoons red curry paste
1/4 teaspoon soy sauce
2 tablespoons chopped fresh cilantro


Prep: 25 Minutes
Bake: 40 Minutes

1. Preheat oven to 425°. Cut off wing tips, and discard; cut chicken wings in half at joint, if desired. Place wings in a large bowl, and drizzle with olive oil. Season with salt and pepper, tossing to coat. Arrange wings in a single layer on a lightly greased aluminum foil-lined 15- x 10-inch jelly-roll pan.

2. Bake at 425° for 40 to 45 minutes or until browned and skin is crisp, turning after 20 minutes.

3. Stir together butter and next 5 ingredients in a large bowl; add wings, and toss until evenly coated. Transfer to a platter; drizzle with any remaining butter mixture. Sprinkle with cilantro.

*1 (4-lb.) package frozen party-style chicken wings, thawed, may be substituted.

Note: For testing purposes only, we used Thai Kitchen Red Curry Paste.

Created date

December 2008