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Wings for the Weekend - New Recipe


LemonGrass Chicken Wings from Curtis Stone

Shared by Jenn-Air

Football season is over, and I thought I’d had my fill of buffalo wings…until now. Jenn-Air was nice enough to share the below recipes from celebrity chef Curtis Stone, and we’re passing them on to you. It’s a change of pace from the hearty, sauce laden buffalo wings you may be used to, but don’t be deceived if you think this is going to be mild. The Green Curry Paste is Thai, and it can pack a wallop!

The recipe for Curtis Stone’s Wings below is accompanied by the recipe for his Green Curry Paste, and it looks yummy. If, however, you want to take a shortcut you should be able to find green curry paste at an asian grocer or even online.


The longer it marinates, the more flavor the chicken takes on. Fire up the grill or broiler and cook as many as you need to satisfy that snack craving—double or triple the recipe for larger groups. Or as part of a meal, use chicken drumsticks, thighs, or breasts instead of wings and adjust the cooking time accordingly.


  • 12 whole chicken wings
  • 1 cup plus 1 tablespoon Green Curry Paste
  • 1 tablespoon butter, at room temperature
  • Chopped fresh cilantro, for garnish
  • 1 lime, cut into wedges
    1. Cut the chicken wings through the center joint to separate the drummettes. Transfer to a large bowl.
    2. Rub the chicken with 1 cup of the curry paste to coat. Cover and marinate in the refrigerator for at least 2 hours.
    3. Prepare a grill for medium heat. Oil the grill grate.
    4. Grill the chicken wings for about 10 minutes, turning as needed, or until slightly charred and cooked through. In a bowl, toss the chicken with the remaining 1 tablespoon curry paste and butter to coat. Transfer to a platter, sprinkle with cilantro, and serve immediately with lime wedges.

Green Curry Paste


  • 2 teaspoons coriander seeds
  • 2/3 cup packed fresh cilantro leaves
  • 1/3 cup packed fresh basil leaves
  • 2 large shallots, peeled and quartered
  • 8 garlic cloves
  • 2 lemongrass stalks, trimmed to 8 inches and thinly sliced
  • One 4-inch piece fresh ginger, peeled and coarsely chopped
  • 4 Thai chiles or small serrano chiles, coarsely chopped
  • 2 kaffir lime leaves, coarsely chopped
  • 2 tablespoons fish sauce
  • 1/4 cup canola oil


The paste will keep for up to 5 days, stored in an airtight container in the refrigerator.

    1. Heat a small heavy sauté pan over medium heat. Add the coriander seeds and stir for about 3 minutes, or until toasted. Transfer the coriander seeds to a plate to cool.
    2. In a small food processor, combine the coriander seeds, cilantro, basil, shallots, garlic, lemongrass, ginger, chiles, and lime leaves and process, stopping occasionally to scrape down the sides of the bowl, until very finely chopped. Add the fish sauce and oil and process, stopping occasionally to scrape down the sides of the processor, until a coarse paste forms.


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*recipes and photos shared by Jenn-Air (FB) from Curtis Stone.

March 06, 2015
Food and Wine
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