- 3 pounds chicken wings, cut apart at joints, wing tips discarded
- 2 tablespoons cornstarch
- 1 3/4 cups Swanson® Chicken Stock
- 3 tablespoons red curry paste (such as Thai Kitchen®)
- 1 tablespoon sriracha hot chile sauce, or to taste
- 1 tablespoon brown sugar
- 1 teaspoon fish sauce (optional)
- 1/4 teaspoon garlic powder
- 1/4 cup chopped cilantro (optional)
- Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with foil.
- Place the wings on a baking rack and set on prepared baking sheet. Bake until wing pieces are crispy and golden brown, 60 to 70 minutes.
- Whisk cornstarch and Swanson(R) Chicken Stock together in a bowl until smooth. Pour sauce mixture into a saucepan and bring to a simmer; add red curry paste, sriracha, brown sugar, fish sauce, and garlic powder. Whisk until smooth; bring to a boil. Reduce heat and simmer until sauce reaches your desired thickness, about 10 minutes.
- Toss wings in sauce, garnish with cilantro, and serve immediately.
05/19/2018
recipepes.com
Thai Red Curry Hot Wings, recipe
PT15M
PT1H
5
455 calories
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