Thai Wings with Peanut Sauce
So while I was at the wine festival last week I had the opportunity to taste at least a hundred wines. Yummy! What better way to spend an afternoon then walking around wine glass in hand and having people pour you wine. Hmm a few appies may have been nice…..
Well I have always been a fan of a wine called Conundrum out of California but it is close to $30 so not an everyday drinking wine. While tasting and splitting my girlfriend Jasmine recommended that I try this wine by Sokol Blosser out of Oregon called “Evolution”. It was fantastic, so close to Conundrum, a blend of 9 different varietals and so yummy. The price is a bit better situated as well at $23.99. This would be fantastic paired with any ethnic or spicy foods with its flavours and aromas of allspice, green apple and honeysuckle. I have added their website as well.
Well I have a bottle chilled in the fridge and I just pulled some Thai inspired chicken wings out of the oven with a peanut sauce and some paneang curry.
For those of you who may be looking for a new wing recipe to try….
Thai Wings with a Peanut Dipping Sauce
2lbs chicken drummettes
2tbsp vegetable oil
1 tbsp turmeric
2 tbsp madras curry paste, I really like the Patak’s
1tbsp brown sugar
2 cloves of crushed garlic
2 tbsp chopped cilantro
Mix oil and spices into a paste. Coat chicken wings and marinate for minimum 2 hours, overnight is best. Bake at 425’F for 20-25 mins until chicken is done. Top with cilantro prior to serving.
1 can coconut milk
1 tbsp chopped ginger
2tbsp red Thai curry paste
1 cup peanut butter, unsweetened
2 limes, juice of
1 tbsp brown sugar
Bring coconut milk to a boil and then whisk in curry paste and peanut butter. Remove from heat and add lime juice and brown sugar. Sauce will last up to 2 weeks in the fridge
yield 1 1/2 cups