The Broncs kick off against the Seahawks at 6:15 p.m., leaving plenty of time to whip up a batch of these zingy wings for a game-day snack. They won’t leave your fingers orange like the traditional buffalo recipe, but you’ll still get the heat and the tang. A warning – and we’re speaking from a very bad experience here – chicken wings put off a lot of fat, so save yourself the hassle of cleaning a pool of grease from the bottom of the oven by baking yours in a dish with sides, not on a cookie sheet. – Dana Coffield
The Ultimate Chicken Wings with Curry-Lime Butter
This recipe from “Tyler’s Ultimate: Brilliant Simple Food to Make Anytime,” by Tyler Florence, takes chicken wings in a whole different direction. The butter is sweet from a couple of drops of honey and bright with lime zest. Thai curry paste – you can pick it up at any grocery store – wraps it up with a really complex heat. Serves 4-8.
Ingredients
- 4 pounds whole chicken wings (about 20 pieces)
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup unsalted butter, softened
- 2 teaspoons Thai red curry paste
- Zest and juice of 1 lime
- 1 tablespoon honey
- Splash of soy sauce
- Handful of cilantro leaves for garnish
Directions
Preheat oven to 425. Rinse the wings under cool water and pat dry. Put the wings in a bowl, drizzle with olive oil, season well with salt and pepper, then toss to coat. Spread the wings out on a baking sheet with sides and roast for 25-30 minutes, until the skin gets crisp and brown and the meat is tender. While you wait, throw the butter, red curry paste, lime zest and juice, honey and soy sauce into a blender. Season with salt and blend to mix. Scrape the curry-lime butter into a big bowl. When the wings come out of the oven slide them right into the bowl with the butter. Give them a toss and you’re done. Scatter the cilantro leaves on top and serve.
