Lemongrass Chicken Wings

Curtis Stone’s zesty chicken wings make the perfect accompaniment for your summer BBQ. And the secret ingredient? Time…(and no, we don’t mean Thyme).

The longer you leave it, the better it tastes.

So fire up the grill and cook as many as your heart desires, and consider doubling or even tripling the recipe for larger groups. Alternatively, if you want it as a part of a meal, trade the wings in for chicken drumsticks, thighs or breasts and adjust the cooking time accordingly.

INGREDIENTS:

12 whole chicken wings


1 cup plus 1 tablespoon Green Curry Paste

1 tablespoon butter, at room temperature

Chopped fresh cilantro, for garnish


1 lime, cut into wedges

METHOD:

STEP 1 - Cut the chicken wings through the center joint to separate the drummettes. Transfer to a large bowl.

STEP 2 - Rub the chicken with 1 cup of the curry paste to coat. Cover and marinate in the refrigerator for at least 2 hours.

STEP 3 - Prepare a grill for medium heat. Oil the grill grate.

STEP 4 - Grill the chicken wings for about 10 minutes, turning as needed, or until slightly charred and cooked through. In a bowl, toss the chicken with the remaining 1 tablespoon curry paste and butter to coat. Transfer to a platter, sprinkle with cilantro, and serve immediately with lime wedges.