Curry Lime Chicken Wings
1. Prepare and cook chicken wings as desired. I prefer to cut mine “buffalo style,” but I’ve also left them whole when pressed for time. I cook them for 10-15 minutes (depending on size and quantity) in a 400 degree oven and then finish cooking them and crisp them up by frying each side for a couple of minutes in coconut oil.
2. While wings cook, combine all remaining ingredients but coconut oil in a sauce pan over medium heat. Bring to a very soft boil, reduce heat and simmer for 10 minutes to thicken. Remove from heat and stir in coconut oil.
3. Pour sauce over wings (on baking sheet or in a bowl) and toss to coat evenly. Serve.
To say my family loves chicken wings is a ginormous understatement; I could make them every night and not hear one complaint. I based this sauce on a quick and easy curry dressing I sometimes throw together, and it was a huge hit. As written, these will not be super saucy, as that’s asking for big messes with my four kiddos eating them too! If you like yours pretty saucy or like to have extra sauce for dipping, you may want to double or even triple the recipe. Do not skip the coconut oil. It acts like the butter/margarine in traditional wing sauces by helping the sauce coat the chicken a little better, and it really smooths out the bold flavors in the sauce!