Kevin Rathbun's Sticky Thai Chicken Wings

The chef, who will be representing Atlanta at the 2019 Taste of the NFL party, shares his popular game-day snack

Kevin Rathbun’s Sticky Thai Chicken Wings

4? lbs. chicken wings
? cup coconut oil, melted, divided
1? Tbsp. plus 1 tsp. kosher salt, divided
2 Tbsp. finely chopped garlic (from 4 garlic cloves)
2 Tbsp. finely chopped serrano chiles, (from 3 large chiles)
2 (4-oz.) jars green-curry paste (such as Thai Kitchen)
1 (14.5-oz.) can light unsweetened coconut milk, well-shaken and stirred
2 Tbsp. light-brown sugar
? cup chopped fresh cilantro, plus more for garnish
1 cup toasted unsweetened flaked coconut
1 lime, cut into wedges

1. Preheat oven to 325°, with oven rack in middle position. Place wings in a large bowl, and add 1/3 cup of the melted coconut oil. Sprinkle with 1? tablespoons of the salt, and toss to evenly coat. Set a wire rack inside a large-rimmed baking sheet. Arrange wings in a single layer on baking sheet.

2. Bake wings in preheated oven for 1 hour and 20 minutes. Increase oven temperature to high broil. Broil wings until golden brown and crispy, 8 to 11 minutes.

3. While wings bake, heat remaining 3 tablespoons coconut oil in a small saucepan over medium high. Add garlic and serrano chiles; cook, stirring often, until soft, 1 to 2 minutes. Stir in green-curry paste, and cook, stirring constantly, 1 minute. Stir in coconut milk, brown sugar and remaining 1 teaspoon salt. Bring to a simmer, and cook until mixture reduces to about 1? cups, 20 to 25 minutes. Remove from heat, and stir in chopped cilantro.

4. Brush sauce on broiled wings, and return to oven. Broil until sauce is sticky, caramelized and beginning to brown, about 5 minutes. Transfer wings to a large platter. Sprinkle with flaked coconut and cilantro; serve with lime wedges.

Serves: 6
Active time: 25 minutes
Total time: 2 hours