Crisp Chicken Wings with Chili-Lime Butter

4 pounds chicken wings

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

8 tablespoons (1 stick) unsalted butter, softened

1 big, fat rounded tablespoon Thai red curry paste

1/4 cup honey 1/4 cup soy sauce

1 lime, halved

Chopped cilantro leaves, for garnish

Preheat the oven to 425 degrees F.

Rinse the wings under cool water and pat dry. Put them in a bowl, drizzle with olive oil and season well with salt and pepper. Toss to coat with the seasoning. Then spread the wings out on a baking sheet and roast about 25 minutes until the skin gets crisp and brown, and the meat is tender. While you wait, throw the butter, red curry paste honey and soy sauce into a blender. Season with salt and puree. Scrape into a big bowl. When the wings come out of the oven put add to the bowl with the curry butter. Squeeze the juice of the lime over the wings. Give it a toss and you're done. Garnish with cilantro.