Thai Coconut Lime Wings

Recipe from Canadian Living magazine.

I made these wings while we were at the cottage this weekend. I had them marinating for two days before I cooked them up. They were delicious, and so full of flavour! I think I'll be making these a lot this summer.

What you'll need

1.5 kg Chicken wings

1 can (398 ml) Coconut milk

1 tbsp Red curry paste

2 tsp Granulated sugar

1/3 cup Fresh coriander, finely chopped

2 Garlic cloves, minced

2 tsp Lime rind, grated

1/4 cup Lime juice

1 tbsp Sesame oil

2 tsp Fish sauce

1 tsp Lemongrass puree or grated lime rind

1 tsp Gingerroot, grated

3/4 tsp Salt

1/2 tsp Dried hot pepper flakes (optional)

How to

1.  In small saucepan, whisk together coconut milk, curry pasted and sugar; bring to boil. Reduce heat and simmer until reduced to 1 cup, about 20 minutes. Let cool slightly.

2.  In large glass baking dish, whisk together coconut milk mixture, 1/4 cup of the coriander, garlic, lime rind and juice, oil, fish sauce, lemongrass, ginger and salt. Add wings, turning to coat. Cover and refrigerate for 4 hours.

3.  Reserving marinade, place wings on greased grill on on grill rack over medium heat; close lid and grill, turning occasionally and brushing with reserved marinade halfway through, until crisp and juices run clear when chicken is pierced, about 30 minutes.

4.  Sprinkle with hot pepper flakes (if using) and remaining coriander.