Thai Green Curry Chicken Wings

If you’re a fan of Thai curry, you will love these spicy chicken wings bathed in green goodness.  Traditionally, green curry is blended with a mortar and pestle, which brings out the best flavors in the ingredients, but this recipe uses a food processor to make the job easier and faster. 

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 Thai Green Curry Chicken Wings
serves 8-10 

1 jalapeno chile, chopped
2 garlic cloves, minced
2 tablespoons fresh basil (Thai basil is preferred), chopped
1 shallot, minced
1 stalk lemongrass, sliced to make 2 teaspoons
1 tablespoon fresh ginger, minced
1 teaspoon lime zest
1 teaspoon fresh lime juice
1/2 teaspoon salt
1 teaspoon sugar
2 tablespoons vegetable oil
3 pounds chicken wingettes and drumettes
2 green onions, green parts only, chopped (for garnish)

In the bowl of a food processor, add all ingredients except chicken and green onions.  Pulse until it is a course paste.  Pour curry paste into a large bowl and add chicken wingettes and drumettes.  Add another teaspoon of salt and toss until chicken is coated with the curry.  Let sit for 20 minutes.  Preheat oven to 450 degrees, and line a baking sheet with aluminum foil topped with a baking rack.  Place chicken on baking rack in one layer,  then bake for 20 minutes until chicken is done.  Garnish with green onions and serve.