Add the green curry paste according to your own heat meter. This is a saucy appetizer, so serve with lots of extra napkins.

Prep: 20 minutes
Cook: Low 5 to 6 hours, High 2 1/2 to 3 hours; plus 10 minutes
Makes: 14 appetizer servings
Slow Cooker: 3 1/2 or 4 quart

Ingredients

• 1/3 cup finely chopped onion
• 14 chicken wings (about 3 pounds total)
• 3/4 cup purchased coconut milk
• 3 tablespoons fish sauce
• 2 to 3 tablespoons green curry paste
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1/4 cup shredded fresh basil leaves

How to make the Green Curry Chicken Wings

1. Place onion in a 3 1/2 or 4-quart slow cooker. Use a sharp knife to carefully cut chicken wings into three portions; discard wing tips. Place wing pieces over onions in cooker. Stir together the coconut milk, fish sauce, and curry paste. Pour over chicken wings.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Remove chicken from cooker with slotted spoon; cover and set aside. Skim fat from cooking liquid.
3. In a medium saucepan stir together the cornstarch and the water and stir in the cooking liquid. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. To serve, transfer the chicken to a large serving platter; pour sauce over chicken and sprinkle with basil.

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