This recipe originates at Meinhardt Fine Foods in Vancouver. I have played with it a bit. I think you will like it. A link to Meinhardt is at the bottom of the page.
2 Tbsp Thai Red Curry Paste
1 can coconut milk
1 ½ tsp minced garlic
1 tsp minced ginger
1 pinch salt
4 lb chicken wings
7 oz Asian sweet chili sauce
1 fist full of Cilantro, chopped
Mix the red curry paste, garlic, ginger and salt together in a bowl. Add the chicken wings and mix them up until they are well coated. Transfer to a large resealable bag and refrigerate overnight.
When you are ready, heat the oven to 350 degrees. Put the wings and all the sauce in a roasting pan. Total cooking time should be about an hour.
After half an hour of so check the wings and stir them up in the pan so none are sticking on the bottom and so that the marinade spreads evenly as they cook. You might have to do this more than once during the last half hour of cooking. After an hour taste one, If they are not quite ready mix them up and leave them a bit longer.
When they are ready, take them out of the oven and put them into a large serving bowl, toss with the sweet chili sauce and sprinkle the cilantro over them all.
Serve
Meinhardt Fine Foods
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