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THAI COCONUT CURRY WINGS OVER SPICY PEANUT NOODLES

Please rate this recipe using the stars above

Servings: 12

Ingredients:

  • 3 tbsp. Thai red curry paste
  • 3/4 cup Water
  • 1 1/2 cup FRANK'S® RedHot® Buffalo Wings Sauce
  • 2 1/4 cups Coconut milk
  • 4 1/4 cups Chopped cilantro, divided
  • 3/4 cup Chopped peanuts
  • 1 1/4 Cups. FRANK'S® REDHOT® Original Cayenne Pepper Sauce
  • 1 tbsp. Lime juice
  • 1/2 tsp. Cumin
  • 3 1/2 cups Peanut butter
  • 2 1/2 cups Chicken broth
  • 2/3 cup Teriyaki sauce
  • 1/4 cup Grated ginger
  • 6 tbsp. Sesame oil
  • 6 tbsp. Warm water
  • 24 cups Cooked spaghetti
  • 1 1/2 cups Sliced scallions
  • 144 each Chicken wings
  • 2 cups Toasted coconut

Directions:

  • 1. To make the Thai wing sauce dissolve curry paste in water and combine with Wing sauce, coconut milk, 3/4 cup cilantro and peanuts. Refrigerate until needed.
  • 3. For each serving combine 2 cups spaghetti with 1/2 cup peanut sauce, 1/2 cup cilantro and 2 tbsp. scallions. Mound in center of serving plate. Deep fry 12 wings, toss with 3 oz. heated wing sauce and roll in coconut. Ring noodles with wings.
  • 2. To make the spicy peanut sauce for the noodles combine RedHot, lime juice, cumin, peanut butter, chicken broth, teriyaki sauce, ginger, 1/2 cup cilantro, sesame oil and water in a blender or processor and blend until smooth.