Ingredients Chicken Chicken Wings Coconut-Curry Chicken Wings 5.0 (1) Add your rating & review Marinating chicken wings in a mix of coconut milk, curry paste and lime lends them an alluring sweet-spicy flavor. Slideshow: More Chicken Wing Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Title: Culinary Director at Large, Food & WineLocation:New YorkExpertise: recipe development, cookbook writing.Experience: Originally from California, Justin Chapple studied classic culinary arts at the French Culinary Institute in New York City. After working as a line cook, Justin helped to produce the Food & Wine Classic in Aspen before joining the magazine's recipe test kitchen. He then moved into the role of culinary director-at-large and continues to host "Mad Genius Tips." Justin's first cookbook, Mad Genius Tips, is filled with expert hacks and delicious recipes from the video series. His second book, Just Cook It!, features built-to-be-easy recipes inspired by his California upbringing and his work as a professional recipe developer. Food & Wine's Editorial Guidelines Updated on June 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Abby Hocking Total Time: 45 mins Yield: 4 Ingredients One 15-ounce can unsweetened coconut milk 1/4 cup Thai red curry paste 1 teaspoon finely grated lime zest plus 1/4 cup fresh lime juice 2 1/2 pounds whole chicken wings Canola oil, for brushing Kosher salt Pepper Directions In a very large bowl, whisk the coconut milk with the curry paste, lime zest and juice. Add the chicken and turn to coat. Cover and refrigerate for at least 4 hours or overnight. Light a grill and oil the grate. Remove the chicken from the marinade; season with salt and pepper. Grill over moderate heat, turning, until cooked through, 20 to 25 minutes. Rate it Print