Yield: 4 to 6 servings
* 4 pounds chicken wings
* Extra-virgin olive oil
* Kosher salt and freshly ground black pepper
* 8 tablespoons (1 stick) unsalted butter, softened
* 1 big, fat rounded tablespoon Thai red curry paste
* 1/4 cup honey
* 1/4 cup soy sauce
* 1 lime, halved
* Chopped cilantro leaves, for garnish
Preheat the oven to 425 degrees F.
Rinse the wings under cool water and pat dry. Put them in a bowl,
drizzle with olive oil and season well with salt and pepper. Toss to
coat with the seasoning. Then spread the wings out on a baking sheet
and roast about 25 minutes until the skin gets crisp and brown, and
the meat is tender.
While you wait, throw the butter, red curry paste honey 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. Garnish with cilantro.