Ingredients

• 4 pounds chicken wings, tips removed and discarded, wings separated into two pieces
• Extra-virgin olive oil, for drizzling
• Salt and freshly ground black pepper
• 1 1/2 limes, juiced
• 6 tablespoons unsalted butter, at room temperature
• 2 tablespoons coconut milk
• 1 tablespoon Thai red curry paste
• 1 tablespoon honey
• 1 teaspoon soy sauce
• Zest of 1 lime
• 1 tablespoon fresh cilantro leaves, chopped
• 1 tablespoon fresh mint leaves, chopped
• 1 tablespoon roasted peanuts, chopped
• 1/4 Thai bird chile, sliced into rings

Instructions

1. Preheat the oven to 475 degrees F.
2. Spread the wings on two large rimmed baking sheets, then drizzle with olive oil, the juice of 1 lime and some salt and pepper, and toss to evenly coat. Bake the wings until browned and crisp, about 40 minutes.
3. In a large bowl, mix the butter with the coconut milk, curry paste, honey, soy sauce, lime zest and the remaining lime juice. Add the wings to the butter and toss to coat. Add the cilantro, mint, peanuts and chiles, then toss to coat. Serve hot.