Monday, February 6, 2012

Chili Lime Oven Roasted Wings

We had quite the Super Bowl at our house, Lee missed half the game cooking!   This is probably the healthiest out of the bunch we'll be posting over the next few days.  
We wanted to some wings that weren't fried, and these were AWESOME! They were just as crispy as if they were fried and I didn't feel half as guilty chowing down on these.  And look, there's green stuff on them too, that has to be extra points right there!  
Now, the dog and I were pretty scared for a while because these puppies (or chickies?) smoked up the house like crazy, thank goodness it was in the 50's here because we had all the doors and windows open to air it out!   It was all worth it though. 
And if the name has you worried, these aren't hot at all, our 6 year old nephew who doesn't like spice at all loved them too! 

Here's what you need. (The butter shown was just for visual purpose, I used a whole stick):
Rinse and dry your wings. In a small bowl, mix the olive oil, salt, and pepper.  Toss your wings in and lay on a greased baking sheet or rack on top of a sheet, which is what I prefer because it allows the heat to circulate around the wing.
I started the oven at 425 for the first 30 minutes, turning halfway.  Then cut the heat down to 375 for another 30 or 40 minutes.
Don't be alarmed, but there may be lots of smoke if your oven or pans aren't perfectly clean, so have the windows and doors open.  When they come out they will be crispy as if they were fried.
While the wings are cooking, in a large bowl add your melted butter, red curry, lime juice, soy sauce and honey.  Whisk until combined and set aside.
Once the wings come out of the oven and they're still hot, place them in the sauce mixture and toss to coat.  Put them on a plate and garnish with cilantro if you have it.


  • 4 pounds chicken wings
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1 big, fat rounded tablespoon Thai red curry paste
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 1 lime, halved
  • Chopped cilantro leaves, for garnish


  1. Preheat the oven to 425 degrees F.
  2. Rinse the wings under cool water and pat dry. 
  3. Put them in a bowl, drizzle with olive oil and season well with salt and pepper. Toss to coat with the seasoning. 
  4. Then spread the wings out on a baking sheet and roast about 30 minutes.
  5. Turn the wings, turn the oven down to 350 and cook another 30 minutes until the skin gets crisp and brown, and the meat is tender.
  6. While you wait, whisk together the butter, red curry paste honey and soy sauce.
  7. When the wings come out of the oven toss them in the curry butter. 
  8. Garnish with cilantro. 

No comments:

Post a Comment