Thai Curry Wings
Chicken wings marinated in coconut milk and red curry paste, air-fried until crisp, then tossed in a reduced, thick red-curry sauce and garnished with cilantro.
ā±ļø Prep: 10 minš³ Cook: 39 min
Ingredients
| ā | cooking spray | |
| 1 (15 ounce) can | coconut milk | |
| 2 tablespoons | 30 ml | soy sauce |
| 2 tablespoons | 30 ml | red curry paste |
| 2 tablespoons | 30 ml | brown sugar |
| 2 pounds | 905 g | chicken wings |
| 3 tablespoons | 45 ml | chopped fresh cilantro |
Instructions
PREP TIME: 10min | COOK TIME: 39min | READY IN: 1hr 19min
- Combine coconut milk, soy sauce, red curry paste, and brown sugar in a shallow pot and whisk to combine. Add chicken wings. Marinate at room temperature for 30 minutes.
- Spray CrispLid fryer basket with cooking spray.
- Working in batches, shake marinade off wings and place in greased fryer basket. Do not discard the marinade! Place fryer basket in the inner steel pot of pressure cooker.
- Set CrispLid on top of inner steel pot and plug in. Set to 375Ā°F (190Ā°C) and cook for 15 minutes, flip and continue cooking for 10 minutes more.
- Increase heat to 450Ā°F (200Ā°C) and cook for 2 minutes; flip and cook for another 2 minutes. A thermometer inserted near the bone should read at least 165Ā°F (75Ā°C). Lift the lid using the handle and set it on the silicone mat.
- Place the pot of marinade over medium-high heat and cook until sauce is reduced by about half and very thick and dark red, 10 to 15 minutes. Allow sauce to cool slightly.
- Add wings to sauce and toss to coat. Garnish wings with cilantro to serve.
Mealthy Tip: Use tamari or coconut aminos instead of soy sauce to make this a gluten-free dish.