THAI RED CURRY HOT CHICKEN WINGS

A flavorful change from regular hot wings by using Thai flavors. You can adjust the amount of heat in these bold and spicy wings to suit your taste."

Ingredients

• 3 pounds chicken wings, cut apart at joints, wing tips discarded
• 2 tablespoons cornstarch
• 1 3/4 cups Swanson(R) Chicken Stock
• 3 tablespoons red curry paste (such as Thai Kitchen(R))
• 1 tablespoon sriracha hot chile sauce, or to taste

• 1 tablespoon brown sugar
• 1 teaspoon fish sauce (optional)
• 1/4 teaspoon garlic powder
• 1/4 cup chopped cilantro (optional)

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with foil.
2. Place the wings on a baking rack and set on prepared baking sheet. Bake until wing pieces are crispy and golden brown, 60 to 70 minutes.
3. Whisk cornstarch and Swanson(R) Chicken Stock together in a bowl until smooth. Pour sauce mixture into a saucepan and bring to a simmer; add red curry paste, sriracha, brown sugar, fish sauce, and garlic powder. Whisk until smooth; bring to a boil. Reduce heat and simmer until sauce reaches your desired thickness, about 10 minutes.
4. Toss wings in sauce, garnish with cilantro, and serve immediately