Red Curry Lime Chicken Wings
These make a great addition to a packed lunch, and boy oh boy are they tasty! Don’t let the mention of curry turn you off. You are completely in charge of the level of heat in these. Use a mild curry paste, or not much curry paste, and you will be fine. Remember that the wings will be steamed, which will sweat off some of the curry flavour as well. What will be left are tasty chicken wings that the whole family will love. And it makes a lot of them – so great when you are packing more than one lunch!
Recipe Tester Feedback: "These wings are a family friendly dish that everyone will enjoy. Lots of flavor with a touch of curry that even the fussiest kids will like!" - Lauren
No: Gluten / Egg / Nuts
*Variations: Can be made without Dairy
Preparation Time 10 minutes + marinating time
Cooking Time 40 minutes
Makes about 16 pieces
Can be frozen
- chicken wings - 1.5kg
- butter - 80g, or oil (*use oil for DF)
- limes - 2, juice only
- red curry paste - 50g
- coconut milk - 40g
- water - 500g, hot
- Prepare wings (1.5kg) by cutting into 3 at the joints and place into a bowl. Discard the wing tips and set aside the remaining pieces.
- Add butter (80g), lime juice (from 2 limes), red curry paste (50g) and coconut milk (40g). Program 3 minutes / 100C / Speed 2.
- Pour mixture over prepared wings and mix together to coat all the wings.
- Cover tightly with clingfilm and refrigerate overnight, or for at least 3 hours.
- Transfer wings into the steaming attachment and add hot water (500g) into the bowl. Set the steaming attachment in place. Program 20 minutes / Steaming Temperature / Speed 2. Note: set aside any remaining marinade from the marinating container that can be used for basting.
- Preheat the oven to 230C. Line a baking tray with baking paper.
- Once steamed, transfer to the baking tray (using tongs). Baste the wings with any remaining marinade.
- Bake for 10 minutes on each side (20 minutes total) before serving.