Charlene's Recipe

Thai Curry chicken wings

Category: potluck

Makes about 36 wing pieces or 24 drumettes
Marinade makes about 1 cup

CURRY MARINADE:
1/2 cup salted peanuts
1/2 cup sweet chili sauce
1/4 cup lime juice
1/4 cup fresh cilantro or parsley, lightly packed
1 Tbsp red curry paste
2 garlic cloves, minced (or 1/2 tsp powder)
1 tsp finely grated, peeled ginger root (or 1/4 tsp ground ginger)
3 lbs whole chicken wings, split in half and tips discarded (or chicken drumettes)

CURRY MARINADE: Process first 7 ingredients in blender or food processor until smooth.
Put wing pieces into large resealable freezer bag. Pour marinade over top. Seal bag. Turn until coated. Marinade in refrigerator for at least 6 hours or overnight, turning occasionally. Discard marinade. Arrange wing pieces in single layer on greased wire racks set in 2 foil lined baking sheets with sides. Bake at 350 F oven for about 1 hour, switching position of baking sheets at halftime, until wing pieces are tender.