Name: Thai Red Curry Wings with Romaine, Cucumber, Edamame & Peanut Salad
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1.36 kg chicken wings, split with tips removed; 2 cups edamame; 1 ½ English cucumbers; ¾ cup peanut sauce; ¾ cup peanuts, roasted unsalted; 3 hearts romaine hearts; 67 ½ ml Thai curry paste, red; black pepper; cornstarch; rice vinegar; salt; toasted sesame oil

Thai Red Curry Wings with Romaine, Cucumber, Edamame & Peanut SaladThai Red Curry Wings with Romaine, Cucumber, Edamame & Peanut Salad — a 45-minute lunch recipe with 12 ingredients, serving 6.Ingredients

1.36 kg chicken wings, split with tips removed

2 cups edamame

1 ½ English cucumbers

¾ cup peanut sauce

¾ cup peanuts, roasted unsalted

3 hearts romaine hearts

67 ½ ml Thai curry paste, red

black pepper

cornstarch

rice vinegar

salt

toasted sesame oil

Instructions

Preheat oven to 260°C (500°F). Coat two baking sheet pans with a thin layer of oil.

Pat chicken wings dry with paper towels and place in a large bowl. Sprinkle with cornstarch, salt, and pepper, then toss to coat. Divide between the baking sheets and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and bake, turning once, until wings are cooked through, 25-30 minutes.

Meanwhile, place curry paste, water, vinegar, and oil in a clean large bowl. Stir to combine the wing sauce and set aside.

Wash, dry, trim and quarter cucumbers lengthwise, then cut crosswise into bite-sized pieces. Place in another clean large bowl.

Wash, dry, and chop (or tear) lettuce into bite-sized pieces. Add to the bowl with the cucumber.

Place edamame in a colander and rinse under hot, running water (from the tap) to defrost; add to the bowl with the salad, along with the peanuts, and set aside.

When the wings are done, remove from oven and add to the bowl with the wing sauce. Toss to coat.

Add peanut sauce to the bowl with the salad and toss to combine.

To serve, divide wings and salad between plates. Enjoy!

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