Red Curry Chicken Wings

1. 1

   Preheat broiler.

2. 2

   If desired, use a sharp knife to carefully cut off tips of the wings; discard tips.

3. 3

   Cut each wing at joint to make 2 pieces.

4. 4

   Place wing pieces in a single layer on the unheated rack of a foil-lined broiler pan.

5. 5

   Broil 4 to 5 inches from the heat for 10 to 12 minutes or until chicken is brown, turning once.

6. 6

   Drain off fat.

7. 7

   Meanwhile, in a 3 1/2- or 4-quart slow cooker combine coconut milk, fish sauce, and curry paste.

8. 8

   Add wing pieces and onion, stirring to coat with curry mixture.

9. 9

   Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1 1/2 to 2 hours.

10. 10

    Using a slotted spoon, remove chicken from cooker; cover with foil to keep warm.

11. 11

    Skim fat from curry mixture.

12. 12

    For sauce, in a medium saucepan combine cornstarch and water; stir in curry mixture.

13. 13

    Cook and stir over medium heat until thickened and bubbly.

14. 14

    Cook and stir for 2 minutes more.

15. 15

    Stir in basil, if desired.

16. 16

    Serve chicken wings with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.