Not your average grilled chicken wings recipe, the wings marinate overnight in a delicious coconut milk curry sauce before grilling them. The results are exceptionally succulent wings with beautifully caramelized skin, and the mildly sweet and spicy dipping sauce will be a winner with anyone who loves Thai curry. Serve with rice or an orzo salad to soak up every drop of the delicious coconut curry dipping sauce.

Grilled Chicken Wings with Thai Curry Sauce
Serves 4

Ingredients:

• ½ cup finely chopped shallots (2 large)

• ¼ cup vegetable oil

• 2 large garlic cloves, minced

• 2 teaspoons minced peeled fresh ginger

• 2-3 tablespoons Thai red curry paste (2 tablespoons makes a mildly spicy sauce)

• 2 (14-oz) cans of unsweetened coconut milk (I used Thai Kitchen brand)

• 1 ½ teaspoons packed light brown sugar

• 1 teaspoon salt

• 2 teaspoons Asian fish sauce

• 24 chicken wings separated at the joints; wingtips discarded (6 pieces per person)

• Garnish with fresh cilantro sprigs or fresh basil.

Preparation:

1. Cook the shallots in oil in a wide 4- to 5-quart heavy pot over moderately low heat, stirring occasionally, until softened. (4 to 5 minutes)

2. Add the garlic and ginger and cook, stirring occasionally. (2 minutes)

3. Add the curry paste and cook, mixing the paste with the oil and garlic; stirring constantly for about 3 minutes.

4. Add the coconut milk, brown sugar, and salt and simmer, uncovered, stirring occasionally, until reduced to about 3 cups. (approximately 25 to 30 minutes)

5. Remove from heat, stir in the fish sauce, and cool to room temperature, stirring occasionally. (about 30 minutes)

6. Reserve 1 ½ cups of curry sauce in a bowl for serving. Cover and chill in the fridge.

7. Separate each wing at the joints so you have a wingette, a drummette, and a wingtip. Discard the wingtips.

8. Coat the wing pieces with the remaining curry sauce in a large bowl or large ziplock bag. Place in the fridge and marinate for at least 12 and up to 24 hours.

9. Let the wings stand at room temperature 30 minutes before grilling.

10. Preheat your grill and oil the grates lightly. You want a medium-hot grill.

11. Remove the wings from the marinade, shaking off excess, and transfer to a large platter. Discard the marinade.

12. Grill the wings, turning every 2-3 minutes to prevent burning until the skin is caramelized and the wing is cooked through about 12 minutes total. *Note: depending on your grill adjust the heat under the wings to prevent burning.

13. Heat the reserved curry sauce in a small saucepan, stirring over moderate heat until hot. Serve the wings with the curry sauce.

14. Garnish with cilantro or fresh basil.

Wine pairing: a Chenin Blanc, Vouvray, Viognier, Dry Riesling, or Rosé

Adapted from https://www.epicurious.com/recipes/food/views/grilled-cornish-hens-with-coconut-curry-sauce-232153