Crispy Baked Curry Wings with Coconut Sriracha Dipping Sauce

Preheat oven to 400ºF.

Over a baking sheet, place a rack; this will allow the heat to circulate around the wings when cooking. Spray rack with Pam baking spray so the wings don’t stick.

In a large bowl, mix cornstarch, cornmeal, curry powder, salt, pepper, garam masala and brown sugar. Dip the wings into the mixture to coat, shaking off excess. Place on the rack. Once all the wings are dredged, place in the oven for 30 minutes. Turn and cook another 30 minutes.

For the coconut Sriracha sauce, simply place coconut milk, Sriracha and cilantro in a small saucepan. Stir to combine. On medium-low heat, warm through during the last 15 minutes the wings are cooking.

Once wings are cooked, remove from oven and place on serving dish. While they are cooling and the oven is still on, bake peanuts on a baking sheets for 5 minutes. Once done, remove from oven and chop.

Drizzle about a couple of tablespoons of the sauce over the wings, reserving the remainder for dipping. Sprinkle green onion and chopped peanuts over wings. Then, squeeze over some lime. Enjoy!