Creamy Coconut Curry Baked Wings Recipe

Ingredients

Ingredients	Weight	Measure
TABASCO® brand Green Jalapeño Pepper Sauce	---	6 Tbsp.
Cream of coconut	15 oz.	---
Lime juice	---	4 Tbsp.
Curry powder	---	1 Tbsp.

Ingredients	Weight	Measure
Baking powder	---	2 Tbsp.
Salt	---	1/2 Tbsp.
Paprika	---	1 tsp.
Black pepper	---	1/4 tsp.
Chicken wings, drums and flats separated, tips removed	4 lb.	---

Ingredients	Weight	Measure
Cornstarch	---	1/4 cup
Salt	---	1/2 Tbsp.
Paprika	---	1 tsp.
Black pepper	---	1/4 tsp.
Chicken wings, drums and flats separated, tips removed	4 lb.	---

Preparation

CRISPY BAKED WINGS

Preheat oven to 425ºF.

Combine baking powder, salt, paprika and black pepper. Shake over both sides of the wings.

Place seasoned wings onto a rack over a foil lined sheet pan. Place in oven.

After 20 minutes, turn wings over and place back into the oven. Continue cooking for an additional 20 minutes if convection or 35 minutes if conventional oven. Cooked wings should be at least 180ºF internal temperature and crispy.

While the wings finish baking, combine all Creamy Coconut Curry Wing Sauce ingredients and heat in sauce pan over low to medium heat for 5 minutes, or until warm.

Remove wings from oven, toss with Creamy Coconut Curry Wing Sauce and serve.

CRISPY FRIED WINGS

Preheat deep fat fryer to 360ºF.

Combine cornstarch, salt, paprika and black pepper. Shake over both sides of the wings.

Place seasoned wings into deep fat fryer.

Cook for 10-15 minutes, or until wings have an internal temperature of 180ºF.

While the wings cook, combine all Creamy Coconut Curry Wing Sauce ingredients and heat in sauce pan over low to medium heat for 5 minutes, or until warm.

Remove from fryer, toss with Creamy Coconut Curry Wing Sauce and serve.