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Ingredients
- 2 lb Chicken wings
- 1 c. Minced fresh cilantro leaves, plus extra for garnish
- 2/3 c. Pure coconut lowfat milk
- 3 Tbsp. Freshly squeezed lime juice
- 1 Tbsp. Curry paste
- 1/3 c. Peanut oil
- 1/2 tsp Salt
- 1 tsp Red pepper flakes
Directions
- Rinse chicken and pat dry. Place chicken in a single layer in a large noncorrosive baking dish. Set aside.
- In a small bowl, whisk together all other ingredients till thoroughly combined. Pour over chicken and turn each piece so it is well coated. Cover and allow to marinate for at least 4 hrs at room temperature or possibly 24 hrs in the refrigerator, turning occasionally.
- Bake chicken, in marinade, on the middle rack of a preheated 400'F oven 45 to 50 min, or possibly till golden brown and cooked through. If meat is not entirely browned, place it under a preheated broiler 3 inches from the heat and cook till golden brown. Garnish with additional cilantro leaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 4 servings | |
| Calories 463 | |
| Calories from Fat 355 | 77% |
| Total Fat 39.93g | 50% |
| Saturated Fat 10.59g | 42% |
| Trans Fat 0.23g | |
| Cholesterol 94mg | 31% |
| Sodium 416mg | 17% |
| Potassium 290mg | 8% |
| Total Carbs 2.95g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.18g | 1% |
| Protein 22.98g | 37% |
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