Ingredients

Food & Wine

2 tablespoons all-purpose flour

1 teaspoon salt

1 teaspoon ground coriander

2 pounds chicken wingettes and drumettes (see Note)

2 1/2 tablespoons green hot sauce

2 tablespoons unsalted butter, melted

1/2 tablespoon fish sauce

1 teaspoon Thai green curry paste

2 tablespoons chopped cilantro

Preparation

  1. Preheat the oven to 500°. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with the salt and coriander. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45 minutes, turning once or twice, until browned and crispy.

  2. In a bowl, whisk the hot sauce, butter, fish sauce and curry paste. Add the chicken wings to the sauce and toss. Sprinkle with cilantro and serve.