I have a bit of a food crush on Tyler Florence. I have enjoyed watching him in his kitchen for years…shortly behind Tyler is Jamie Oliver. The idea of a man in the kitchen is very attractive to me. Don’t get me wrong I love to cook, take great pleasure in being creative in the kitchen and cooking or baking for those that I care about, however a handsome guy, cooking me dinner… I know, total cliche.
These chicken wings I have had in the cue to make for a long time. I think I was flipping through the channels one day and Tyler was making these (don’t you love how I refer to him like we know each other?). I loved the idea of the lime, honey and cilantro together. I did tweak his original recipe, with the changes reflected below. I added a little ginger and garlic to the wings as they baked, as well as a little Mexican Chili Powder. I also think that these would taste great with a little peanut butter and rice wine vinegar added to the sauce to give it a little Thai twist. But let me assure you, these are finger licking good…don’t miss out on the lime or the drizzle of honey at the end, the flavours balance so well together!
I’ve made these both in the oven and on the BBQ. These were made in the oven. I found that placing them on a cooling rack over a rimmed cookie sheet was ideal. The little bit of oil, and the high heat without soaking in lots of fat. Turning a few times and it’s like rotisserie chicken. When BBQ’ing chicken wings, it’s best to cook at a medium indirect heat.
1 pounds chicken wings
1 Tbsp extra-virgin olive oil
1 Tbsp sesame oil
2 garlic cloves, minced
1 tsp freshly grated ginger
Kosher salt and freshly ground black pepper
2 tablespoons (1 stick) unsalted butter, softened
1 garlic clove, minced
1 tablespoon Thai red curry paste
1/8 cup honey
1/8 cup soy sauce
1 lime, halved
Chopped cilantro leaves, for garnish
1 Tbsp honey, slightly warmed (makes it easier to drizzle)
- Preheat the oven to 425 degrees F.
- Rinse the wings under cool water and pat dry.
- Put them in a bowl, drizzle with olive and sesame oils and season well with ginger, garlic, salt, black and chili pepper. Toss to coat with the seasoning.
- Then spread the wings out on a cooling rack, placed on a baking sheet and roast about 45 minutes until the skin gets crisp and brown, and the meat is tender.
- You will need to turn them a few times, maybe four, ensuring an even browning.
- While you wait, throw the butter, red curry paste honey, second amount of garlic and soy sauce into a blender. Season with salt and puree. Scrape into a big bowl.
- When the wings come out of the oven put add to the bowl with the curry butter.
- Squeeze the juice of the lime over the wings. Give it a toss and you’re done.
- Drizzle with honey, and garnish with cilantro – might be even nice with some sesame seeds. Be sure to grab lots of napkins and just dive right in!
Recipe adapted from Tyler Florence’s Crisp Chicken Wings with Chili-lime Butter