Brent loves buffalo wings, and while I love his Zesty Buffalo Wings, I’ve always preferred wings with other flavors—sweet barbecue, teriyaki, honey barbecue, jerk, spicy barbecue… (Hi, my name is Heather and I have a problem: I love barbecue.) So, with all the big football games lately, I’ve been itching to experiment with the wings.
Now, we recently bought a jar of red chili sauce. At first, I wasn’t sure I could handle the heat; but honestly, it’s not too bad. I’m pleased to say that the flavor in this recipe isn’t overwhelmed by the chili. Instead, it’s complimented by a strong warmth that fills your mouth.
Go ahead, try it for yourself! Just take a little taste (about 1/8 tsp) from a spoon. It’ll start off a little sweet and tangy, and within a few seconds you’ll feel the warmth grow. Of course, I don’t recommend eating this stuff in large quantities out of the jar! Use it in the appropriate recipes but don’t be afraid of it.
Anyways, this jar inspired me. What if we did asian- or thai-inspired wings? I LOVE curry, so I started with that. This recipe is delicious! And the wings came out a little crunchy, just the way I like them.
Mix dry spices together in a small bowl.
Rinse chicken wings and pat dry with paper towel. Then, lay out the wings on a tray or large plate.
Rub the wings with half of the chili paste and half of the dry spices. Flip the wings over and repeat with the remaining chili paste and spices. Let sit for 20-30 minutes.
Heat the coconut oil in a large skillet over medium-high heat. Pan fry the chicken wings 6-7 minutes per side.
I served them with thinly shredded carrot and sliced bamboo shoots.