Rumor has it that there’s some sort of football game on Sunday?
Oh yes, January (or in this case February) Thanksgiving. Bring on the food!
I’m a bit sad to admit that I don’t yet have Super Bowl plans this year. No one I know, including myself, really seems to care. Once the exhaustion of fantasy season is over (reminder: I won my league because I’m awesome-I’m not sure if I’ll ever be able to brag about this again), and my beloved Bills are out for the year, I find myself not much invested. Sad, but true.
Save for this year, apparently, the Super Bowl has always been sort of a big thing in my mind. During my formative years, the Bills had their four season run (ahh, the glory days) and we had a party every year. I remember as a first grader filling in squares, and in the end of the night walking away with ELEVEN DOLLARS. Eleven whole dollars! Just for me!
Back to the present, a football party, in my mind, just is not complete without wings. And while my heart remains loyal to original Buffalo style (with blue cheese, thank you very much), I recognize that there are ways to have more fun with them, and with that I’m sharing my riff on Curtis Stone’s lemongrass wings, or green curry chicken wings. This recipe is pretty close to his, with my own “I’m too lazy to go searching for that ingredient” adaptations. A big hit at cookbook club, I think they’ll be a big hit at your party, too.
These are just drummettes, but you know you can use the wing part, too. Tomato and I fight over this often, and it actually makes us the perfect football watching partners: she eats the wings, I eat the drummies. The best sort of give and take.
I broiled these, but you can also grill them or, if you worry about forgetting to turn them, lest they burn, bake them. Whatever’s easiest for you.
I don’t think these need any sort of dip. The dip is in the marinade. Just a squeeze of lime at the end, methinks.
This curry paste is the s&*T. Double it and use some in a coconut curry later this week for bonus points.
- 2 heaping tsp ground coriander
- 2/3 cup packed fresh cilantro leaves
- 1/3 cup packed fresh basil
- 2 large shallots, peeled and quartered
- 2 TB minced garlic (about 8 cloves)
- 3 TB lemongrass paste (from the tube), or 2 stalks
- 1 4” piece ginger, peeled and coarsely chopped
- 4 serrano chillis, 2 of them deseeded
- 2 TB fish sauce
- 1 1/2 medium sized limes, juiced
- 1/4 cup canola oil
- 12 whole chicken wings or 24 drummettes
- 1 TB unsalted butter, melted
- cilantro, to garnish
- lime, to garnish
- Make the curry paste by placing all the paste ingredients into a food processor. Process until a coarse paste forms, making sure you scrape down the sides of the bowl.
- If using whole wings, cut through the center joint to separate. If not, don’t. Transfer all the chicken to a large bowl. Rub the chicken with about 1 1/3 cup of the paste. Let marinate in the refrigerator for at least 2 hours, or overnight.
- Preheat the broiler. Line a cookie sheet with foil, and top with a wire rack (like a
- cooling rack).
- Place wings on the rack, evenly spaced. Broil about 10 minutes per side, turning as needed until slightly charred and cooked through. Alternatively, you can bake them for 50 minutes at 375F.
- In a bowl, add the melted butter with 2 TB curry paste. Toss to coat the cooked chicken wings. Garnish with cilantro and extra lime, as desired.
Written whilst pre-#TBTing with N’SYNC and Brit-Brit. You know you love it.
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