CROCK POT CURRIED CHICKEN WINGS

INGREDIENTS

3 lbs chicken wings (about 16)
3/4 cup unsweetened coconut milk
3 tbsp fish sauce*(see below)
2 to 3 tbsp red curry paste
1/3 cup finely chopped onion
2 tbsp cornstarch
2 tbsp cold water
1/4 cup fresh basil, finely chopped (optional)

DIRECTIONS

1. Preheat broiler. If desired, use a sharp knife to carefully cut off tips of the wings; discard tips. Cut each wing at joint to make 2 pieces. Place wingS in a single layer on the unheated rack of a foil lined broiler pan. Broil 4 to 5 inches from heat for 10 to 12 minutes or until chicken is brown, turning once. Drain off fat.

2. Meanwhile, in a 3 1/2 or 4 quart slow cooker combine coconut milk, fish sauce and curry paste. Add wing pieces and onion, stirring to coat with curry mixture.

3. Cover and cook on LOW 3 to 4 hours or
HIGH for 1 1/2 to 2 hours.

4. Using a slotted spoon, remove chicken from cooker; cover with foil to keep warm. Skim fat from curry mixture.

Yield: 16 servings

*Fish sauce can be purchased through Amazon.com if you can't find in your local area.

Chicken Dipping Sauce Recipe:

In a medium saucepan combine cornstarch and water; stir in curry mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.
Stir in basil, if desired. Serve chicken wings with sauce for dipping.

NUTRITION INFORMATION

Calories183,
Total Fat (g)14,
Saturated Fat (g)5,
Monounsaturated Fat (g)4,
Polyunsaturated Fat (g)2,
Cholesterol (mg)47,
Sodium (mg)488,
Carbohydrate (g)3,
Protein (g)12,
Vitamin C (DV%)2,
Calcium (DV%)2,
Iron (DV%)8,
Percent Daily Values are based on a 2,000 calorie diet.