Thai Curry Buffalo Wings

1Preheat the oven to 400°F (200°C).

2In a bowl, mix coconut milk (1 cup), red curry paste (3 tbsp), fish sauce (2 tbsp), soy sauce (2 tbsp), honey (2 tbsp), and lime juice to make the curry sauce.

3Place the chicken wings (2 lbs) in a large mixing bowl and pour half of the curry sauce over them. Toss to coat the wings evenly.

4Arrange the wings on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until crispy and cooked through.

5While the wings are baking, heat the remaining curry sauce in a saucepan over medium heat until it thickens slightly, about 5-7 minutes.

6Once the wings are done, transfer them to a large bowl and pour the thickened curry sauce over them. Toss to coat the wings in the sauce thoroughly.

7Garnish the wings with chopped cilantro (¼ cup), chopped peanuts (¼ cup), sliced red chili (1), and chopped green onions (¼ cup) before serving.