Mustard With Mutton

These scrummy chicken wings are similar to Buffalo wings but with a South-East Asian twist. As with buffalo wings the cooked chicken wings, which are baked here instead of deep-fried, are coated in a butter sauce that is enriched with lime juice and Thai red curry paste. They’re sticky, spicy and very addictive. These wings make a great appetiser for an Asian themed dinner or finger food for any occasion. You can prep the butter sauce ahead of time but the wings need to be baked and coated in the sauce just before serving. I like to buy organic chicken wing drummettes, which basically look like little mini drumsticks, but if you can’t find them buy normal wings and cut them into thirds, discarding the wing tips. You’ll want to make more of these wings than you think you need as they disappear fast.

 Ingredients – Serves 4-6  Adapted from Tyler Florence

2kg chicken wings – free range or organic if possible. I like to use wing drummettes but otherwise cut the wing into thirds and discard the wing tips.
Olive oil
Kosher salt and freshly ground black pepper
100g unsalted butter, softened
1 big, fat rounded tablespoon Thai red curry paste
¼ cup honey
¼ cup soy sauce
1 lime, halved
Coriander leaves, for garnish

Method

Preheat the oven to 220C. Bring the chicken wings to room temperature and place them in a bowl, drizzle with olive oil and season well with salt and pepper. Toss to coat with the seasoning. Then spread the wings out on a baking sheet and roast for about 30 minutes until the skin gets crisp and brown, and the meat is tender.

While you wait, put the butter, red curry paste, honey and soy sauce into a blender or small food processor. Season with salt and puree. Scrape into a big bowl. When the wings come out of the oven add them to the bowl with the curry butter. Squeeze the juice of the lime over the wings and toss the hot wings well in the butter sauce, making sure every wing is well coated. To serve place the wings on a platter and sprinkle over the coriander leaves.