Red Curry Chicken Wings

READY IN: 4hrs 30mins
Recipe by Pinay0618

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

Top Review by 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.

Ingredients Nutrition

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.

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