Delicious, crispy and easy Thai chicken wings can be on your table without the hassle of deep frying. This recipe only has five ingredients, not including salt. Imagine golden-brown wings in a creamy coconut milk sauce that’s spiked with spicy red curry paste. Fresh lime juice and basil is a great way to finish them off. Best of all, they’re baked not fried. If you love Thai curries, give them a go!
Red Curry Chicken Wings
- Total Time: 40 minutes
- Yield: 24 wings 1x
Description
These Thai-inspired chicken wings are baked to crispy perfection and coated in a creamy coconut milk sauce infused with spicy red curry paste. Finished with a squeeze of fresh lime juice, they’re a simple yet flavorful dish.
Ingredients
- Two packages of wings weighing just over two pounds (about 24 wings)
- 1-2 limes
- 4-5 teaspoons of Thai red curry paste (Maesri Brand recommended)
- 1 can of coconut milk
- Salt, to taste
Instructions
- Preheat the oven to 450°F (232°C). Line a large baking tray with foil and spray with cooking spray or lightly coat with oil to prevent sticking.
- Place the wings on the tray in a single layer. Spray them with cooking spray and sprinkle with salt to taste.
- Bake the wings in the preheated oven for 25-30 minutes, or until they are golden brown and crispy.
- While the wings are baking, in a small saucepan, combine the coconut milk and Thai red curry paste. Heat over medium heat, stirring occasionally, until the sauce is smooth and heated through.
- Once the wings are done, remove them from the oven and transfer to a large bowl. Pour the coconut curry sauce over the wings and toss to coat evenly.
- Squeeze fresh lime juice over the wings and garnish with fresh basil if desired. Serve immediately.
Notes
For best results, use a high-quality red curry paste like Maesri. These wings can also be grilled for a smoky flavor. Serve with extra lime wedges and fresh basil for added freshness. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 3 wings
- Calories: 250
- Sugar: 2 grams
- Sodium: 450 mg
- Fat: 18 grams
- Carbohydrates: 6 grams
- Fiber: 1 gram
- Protein: 18 grams
- Cholesterol: 70 mg
Frequently Asked Questions
How do I achieve crispy chicken wings without frying?
To achieve crispy chicken wings without frying, bake them in the oven at a high temperature and ensure they are well-coated in the creamy coconut milk sauce mixed with red curry paste.
Can I substitute the red curry paste with another ingredient?
While red curry paste is key for flavor, you could use yellow curry paste for a milder taste, but it will change the overall flavor profile of the wings.
What type of basil should I use to finish the wings?
For the best flavor, use fresh Thai basil to finish the wings, as it complements the coconut milk and red curry paste beautifully.
Another recipe in my list. Thanks for sharing…