This extraordinary recipe was adapted from Jane Rodmell’s excellent book, Cottage Life’s More Summer Weekends Cookbook (Cottage Life). Thai green curry paste turns chicken into a fiery treat–and you can make it as spicy as you like by varying the amount of paste. Rodmell created feverishly hot ‘n’ spicy chicken wings while we used breasts.
Prepare above recipe, but use 3 pounds (1.5 kg) chicken wings. Follow marinating instructions, then spread wings out on a baking sheet, making sure they do not overlap. Bake in a preheated 400F (200C) oven for 40 minutes, turning wings over and basting halfway through. Or grease grill and preheat barbecue to medium-high. Grill with lid down for 15 minutes. Then turn wings, baste with marinade and grill 15 more minutes.