Red Curry Chicken Wings

Sweet Jezebel's Note:

Easy crock pot game day recipe from Better Homes and Gardens.

• Total Time: 4 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 4 hrs

Ingredients:

Servings: 4

• 3 lbs chicken wings (about 16)
• 3/4 cup unsweetened coconut milk
• 3 tablespoons fish sauce
• 2 -3 tablespoons red curry paste
• 1/3 cup finely chopped onion (1 small)
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1/4 cup finely shredded fresh basil (optional)

Directions:

1. Preheat broiler. If desired, use a sharp knife to carefully cut off tips of the wings; discard tips. Cut each wing at joint to make 2 pieces. Place wing pieces in a single layer on the unheated rack of a foil-lined broiler pan. Broil 4 to 5 inches from the heat for 10 to 12 minutes or until chicken is brown, turning once. Drain off fat.
2. Meanwhile, in a 3 1/2- or 4-quart slow cooker combine coconut milk, fish sauce, and curry paste. Add wing pieces and onion, stirring to coat with curry mixture.
3. Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1 1/2 to 2 hours.
4. Using a slotted spoon, remove chicken from cooker; cover with foil to keep warm. Skim fat from curry mixture.
5. For sauce, in a medium saucepan combine cornstarch and water; stir in curry mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in basil, if desired. Serve chicken wings with sauce.

Reviews

[College Chef IN]

This recipe was ok. The sauce was not really one meant for wings and seemed more suited to being poured over vegetables and rice than as a Gameday chicken recipe.