Photo: c. foodblogchef 2021Copy and paste to print the recipe. GRILLED WINGS WITH THAI CURRY DIPPING 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

Photo: c. foodblogchef 2021

Copy and paste to print the recipe.
GRILLED WINGS WITH THAI CURRY DIPPING 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