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
Scale
- 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