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Crisp Chicken Wings with Chili-Lime Butter

I got Tyler’s Ultimate last week and was really excited to try something out of it. I didn’t have the book handy when I was making my shopping list though, so I got the recipe from food network’s website. It looks like it’s a little different (the one in the book called for lime zest, and the amounts are a little different) but the basics of the recipe are the same. This turned out AMAZING! There were only 2 small issues – I’ve never cut through bones before (and it kinda weirded me out), and I bought fresh cilantro today from the store and when I was cutting it up…let’s just say there was something unpleasant in with my lovely herbs. So I opted for some fresh chives from my garden instead.

Anyhow, this recipe was wonderful! Dino ate a TON (I cut the recipe in half and only had a few myself, and there aren’t any leftovers!) and I’m excited to try them again another time but with cilantro and the other changes that are in the cookbook version.

Crisp Chicken Wings with Chili-Lime Butter

Crisp Chicken Wings with Chili-Lime Butter
Tyler Florence

4 lbs. chicken wings
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 tablespoons (1 stick) unsalted butter, softened
1 big, fat rounded tablespoon Thai red curry paste
¼ cup honey
¼ cup soy sauce
1 lime, halved
Chopped cilantro leaves, for garnish

Rinse the wings under cool water and pat dry. Put them in a bowl, drizzle with olive oil and season well with salt and pepper. Toss to coat with the seasoning. Then spread the wings out on a baking sheet and roast about 25 minutes until the skin gets crisp and brown, and the meat is tender.

While you wait, throw the butter, red curry paste honey and soy sauce into a blender. Season with salt and puree. Scrape into a big bowl. When the wings come out of the oven put add to the bowl with the curry butter. Squeeze the juice of the lime over the wings. Give it a toss and you’re done. Garnish with cilantro.

Serves 4 to 6.

MacGourmet Rating: 5 Stars


  • Anonymous

    I like Tyler’s books/recipes. His stuff is almost always a hit with guests, and usually with myself too. A lot of the “true” foodies come down hard on him but I like his stuff.

    His teriyaki chicken wings from Real Kitchen are really good too.

    -Brandon (Megan’s friend from WI, she linked your page awhile back on a messageboard of ours).

    • Ashley

      hey – are you the brandon that used to hang out at the cigar bar by carroll with us sometimes? how have you been?

      i’ve only made a few of tyler’s recipes and have LOVED them. do you happen to have thee teriyaki wing recipe handy?

      • Anonymous

        Yes that would be me. Things are going well. I also got married this year. Megan said your wedding was really fun, first air hockey game?

        Sorry to hear about the car accident, they suck, usually a pain in the ass to deal with.

        This is the recipe, found it on foodtv’s website. I guess he made them on his show food 911 at one point.

        2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry
        Salt and freshly ground black pepper
        Olive oil
        1 tablespoon sesame seeds, toasted in a skillet over medium heat until lightly browned
        Leaves from 1/2 bunch fresh cilantro, chopped

        Teriyaki Sauce:
        1 cup low-sodium soy sauce
        1 cup grapefruit juice
        1/4 cup hoisin sauce
        1/4 cup ketchup
        3 tablespoons rice wine vinegar
        1/4 cup brown sugar
        1 fresh, hot red chile, halved
        5 garlic cloves, halved
        2-inch piece fresh ginger, smashed with the side of a large knife

        Preheat the oven to 400 degrees F.
        Season the chicken wings with salt and pepper and drizzle a little olive oil on them to prevent sticking. Lay the wings in a single layer on a baking sheet. Bake for 30 minutes or until the skin gets crispy and the wings are cooked through.

        Meanwhile, combine the teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Pour the sauce into a large bowl. Dump the wings into the bowl and toss to coat them with the sauce. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro. Serve hot.


        • Ashley

          awesome! i wonder if the recipe is slightly different in the book like the one i made. thanks for tracking it down 🙂

          congrats on your wedding, too!

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