Thai Curry Chicken Wings

You have options here when cooking the wings: fry or bake. I bake them, on lower heat, for about a good hour or so or until they are nice and crisp. You can cook them to your desired preference.

Preheat oven to 325ºF.

To a large baking sheet, add wings, and bake until both sides are nice and golden crisp. Before you remove the wings from the oven, make the sauce.

To a small sauce pan on medium heat, add red Thai curry paste. Stir paste for a few minutes, then pour in coconut milk. Stir, and mix until you have a nice sauce and coconut milk reduces, about 5 minutes.

Remove wings from oven and place into a mixing bowl. Pour over the sauce, add the kaffir leaf and lemongrass, and mix wings so that everything gets nice and coated.

Plate and dig in.