My friends have far too many parties. I mean, I’m really not complaining when someone offers to let me drink at their house and eat their food, but seriously, I don’t know how they do it. Because I hate having people over, which you should know by now.

But whatever, there was a party for the Olympics Friday night, and it came at a perfect time because I saw this wing recipe on Pinterest that I wanted to try, but wings aren’t something that I’m just gonna pop in the oven for a regular old dinner, so the party was a perfect opportunity to try it out.

I have never made wings before in my life. I leave that honor to the good folks at B-Dubs, because their wings are awesome. Also, they come in wonderful, non-spicy sauces. Which is great for me because I’m a puss and don’t like spicy things.

These wings were super easy. I’m sorry I don’t have more pictures, but they were done and then WHOOSH, packed up and whisked off to the party like freakin Cinderella. So just imagine them in your mind.

Ok, let’s get started with the wings.

You will need:

- 2-3 lbs of wings (I bought two packs; also, may I suggest buying them already pre-separated because separating the drumstick part is a BITCH)
- 4 tbsp Chinese 5 spice
- Chili powder
- Salt

Put the wings in a large bowl and cover with the 5-spice, and salt and chili to taste. I kinda just did a few shakes from each. Whatever. Then cover the bowl and refrigerate for at least an hour, can be left overnight if needed.




When you’re ready to bake, spray two sheet pans w/ cooking spray and preheat oven to 400. Put the wings on the baking sheet, making sure they have space between each and aren’t touching. Bake in the middle rack for 25 mins, and then take out and flip them over. At this point, check on them in 5 minute intervals, because you will have a lot of fat rendering and that fat is likely to burn. Fun times. I probably baked mine for another 7 minutes before I could no longer stand the screeching of my smoke alarm. By the way, did I mention that I have the world’s most sensitive smoke alarm?

While the wings are baking, gather the following:

- 4 tbsp of butter
- 4 tbsp of red curry paste
- 2 tbsp brown sugar
- Sriracha sauce
- COMPLETELY FREAKING OPTIONAL UNLESS YOU’RE AN IDIOT LIKE ME AND DIDN’T REALIZE YOU WERE ALMOST OUT OF RED CURRY PASTE AND WERE TOO LAZY TO DRIVE BACK TO THE SUPERMARKET: soy sauce, thai fish sauce

Ok, so by now you can tell I found myself in a little bit of a bind when I went to make the wing sauce. And then I said fuck it, because it’s stupid wing sauce and if it sucks, I’ll just toss them with the barbeque sauce we had in the fridge. So what I ended up doing is the full 4 tbsp of butter, about 2 tbsp of the curry paste, the brown sugar, Sriracha to taste for heat (I probably added ¾ a tbsp), and then I just dumped about 2 tbsp of soy sauce and a few healthy shakes of the fish sauce. I put that in a sauce pan on the stove and let it cook down and you know what? It was damn good. I will probably use the alternate recipe next time.

The last part: dipping sauce. You could be lazy and just dip these in ranch dressing and I bet it would be awesome, but you get cool points for making a flavor coordinating dipping sauce. You need:

- A bunch of cilantro (literally – the whole bunch)
- Juice of 2-3 limes, depending on size
- ½ cup mayo
- ½ cup greek yogurt

Confession time: the original recipe called for a full cup of mayo and I made it that way. But I had to add some greek yogurt at the end because it was just tasting BLAH – needed some tang. So I am gonna go out on a limb here and suggest going ½ and ½.

Anyway – dump all that crap in a food processor. Or blender. Whatever. Process. Serve.

Take the wings out of the over and drizzle the sauce all over. Toss to coat. Eat. Enjoy. Thank me later.