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.