Thai Spicy Chicken Wings Recipe - Sticky Wings - BBQ or Skillet

Thai Spicy Chicken Wings Recipe - Sticky Wings - BBQ or Skillet
Thai Curry Paste - Pre packed / Store bought
Unlike pre-packed pasta sauces, Thai curry is pretty good on the whole and way more authentic than the baby food type Ragu sauces. There are plenty of products on the market and are way easier to use than making it fresh. Of course fresh homemade will always be better but for sure for the convenience store brought Thai paste is a winner.
Thai people refer to dishes that are known as "Thai curries" in the Western world as "Kaeng" (also written as "gaeng"; Thai: แกง, IPA: [kɛːŋ]). The first Thai dictionary from 1873 CE (2416 in the Thai Buddhist calendar) defines kaeng as a watery dish to be eaten with rice and utilizing shrimp paste, onions or shallots, chilies, and garlic as essential ingredients.Coconut milk is not included in this definition and many Thai curries, such as kaeng som and kaeng pa, do not feature it. Curries in Lanna (northern Thai) cuisine, with only a few exceptions, do not use coconut milk due to coconut palms not growing well, if at all, in the climate of the Thai highlands. The spiciness of Thai curries depends on the amount and kind of chilli used in the making of the paste.