Wednesday, June 1

Thai Curry Chicken Drumettes

This may sound a little unsophisticated, but almost all my favorite foods involve eating meat off the bone. There's just something so satisfyingly primal about eating with your hands, so it's sort of a no-brainer that I love buffalo wings. Traditionally deep-fried and coated in butter and hot sauce, I sought out a healthier version and found this recipe. The Thai curry paste (previously used here and here) and lime juice give the wings an unexpected depth of flavor.

Related Recipes:
Red Curry Fish with Peanuts & Cilantro
Thai Chicken Curry
Shrimp in Thai Curry Sauce

Thai Green Curry Chicken Drumettes:
  • Line a sheet pan with aluminum foil.
  • Use a paper towel to pat 2 lb. chicken drumettes dry.* Then toss with 2 tbsp. olive oil, salt, and pepper and place on sheet pan.
  • Bake chicken at 425°F for 25 minutes, then broil on high heat for another 3-5 minutes.
  • While drumettes are baking, combine 1/2 stick softened butter, 2 garlic cloves, 1/2 tbsp. Thai green curry paste, 2 tbsp. soy sauce, 2 tbsp. honey, and 1 tsp. - 1 tbsp. Sriracha hot sauce** in a blender.
  • Set sauce aside.***
  • Toss drumettes and curry sauce together in a large bowl until the chicken is well coated.
  • Top with the juice of 1/2 a lime and serve.

Serves two - three
*Drying the chicken allows it to become crispier in the oven.
**Depending on how spicy you want the wings.
***Sauce will be thick but melts onto the hot wings.