Thai Red Curry Chicken Wings

Ingredients

• 4 pounds chicken wings, each cut into two "drumettes"
• olive oil
• salt and pepper
• 1 stick unsalted butter, softened
• 1 tablespoon thai red curry paste
• zest and juice of 1 lime
• 1 tablespoon honey
• 1 tablespoon soy sauce
• 1/2 cup chopped cilantro, for garnish

Directions

1. Heat the oven to 425F. Rinse the chicken wings, dry them very well, and place them in a large bowl. Add enough olive oil to coat them well, season generously with salt and pepper, and toss everything together.
2. Arrange the wings on a baking sheet with room between them. If they need more space, use 2 baking sheets and swap their positions halfway through the roasting time. Roast for 25-30 minutes, until the wings are golden and the skin has crisped.
3. While the wings cook, whisk the remaining ingredients together for the sauce. Taste it and adjust as needed with additional curry paste for heat, soy sauce for salt, or lime juice for brightness.
4. Take the wings out of the oven and transfer them to a large mixing bowl with the sauce. Toss right away so every piece is coated and the butter starts to melt, then move the wings to a platter. Finish with chopped cilantro and serve immediately.