Crispy Thai Red Curry Chicken Wings
These Crispy Thai Red Curry Chicken Wings are full of delicious red curry flavor and so easy to make. The Thai red curry sauce is made with red curry paste and other flavorful ingredients for a delicious sauce that pairs perfectly with the crispy wings. The best part? Is that these wings are crispy without being fried. Instead of deep frying, all you need is a hot oven and a sheet pan to get perfect crispy wings every time. If you’re looking for another fun wing idea for your weekly wing night, this is it!
the perfect crispy Thai red curry chicken wings
There’s nothing like a good crispy chicken wing, am I right? Crispy on the outside, succulent and juicy on the outside, what is not to love? The only way chicken wings can get better is when they’re covered in some kind of absolutely delectable sauce. Oh wow, I really just used the word “delectable” to describe chicken wings…I’m laughing at my own self self at this point.
Seriously, all jokes aside, chicken wings are delicious, but they’re usually deep fried. And, they’re usually deep fried in some kind of vegetable oil that’s less than good for you, which would usually make chicken wings something I try to stay away from on a regular basis.
But, thankfully, I have a little secret for you. It’s quite possible to get that crispy chicken wing vibe you’re going for without deep frying. The trick? Cooking your wings in an oven on high heat for 35-40 minutes until golden brown and crispy. It’s a fail-proof method that works every single time and will give you those delicious crispy wings you’ve been missing.
Now, to make them even better, try tossing your finished crispy wings in a flavorful Thai red curry sauce that’s got just the right about of subtle sweet heat. Heavenly. These Thai Red Curry Chicken Wings are perfectly crispy, packed with flavor, and so easy to make. They make the perfect main dish for wing night, appetizer, or game-day snack that everyone will love.
Thai red curry chicken wing ingredients
The base of this sauce is Thai red curry paste, which you should be able to find in the Asian aisle of your local grocery store. Red curry has just the right amount of spice, in my personal opinion, and really gives these wings such a great flavor. To make the sauce here’s what you’ll need:
red curry paste
honey (you could omit this if
You can most likely find all of the ingredients on this list in your local grocery store, but if you’re having trouble be sure to ask! You might be surprised at what your local store has in stock. To make the sauce, you’ll just combine all of the ingredients and let it simmer in a small sauce pan for a few minutes. Once the chicken is crispy and golden brown, you just toss your wings in the warm sauce and enjoy! I love to sprinkle fresh chopped Thai basil, green onions, and sesame seeds over my wings before serving for even more flavor. I hope you love these wings as much as I do. They’re a new favorite!
Crispy Thai Red Curry Chicken Wings
For the Chicken Wings:
1 1/2 - 2 pounds split chicken wings
1 tablespoon avocado oil
1 tsp sea salt
1 tsp onion powder
1 tsp garlic powder
For the Red Curry Sauce:
3 tbsp red curry paste
3 tbsp apple juice
1/2 tsp salt (plus more to taste)
2 tbsp honey
1 tbsp coconut aminos (can sub soy sauce)
1 tsp sesame oil
1 tsp fish sauce
1 tbsp lime juice
sliced green onion, for garnish
chopped Thai basil, for garnish
Preheat the oven to 425 degrees.
Pat cleaned chicken wings dry and then toss them with the avocado oil, onion powder, garlic powder, and sea salt.
Place the chicken wings on a baking sheet, lined with parchment paper, in a single layer. Bake the wings for 35-40 minutes until golden brown and the skin is crispy, flipping half way through.
While the wings are baking, add the red curry sauce ingredients to a small sauce pan or wok. Bring the ingredients to a simmer over medium heat and let cook for 10 minutes. Turn off the heat and let the sauce sit until the chicken is done.
Once the chicken wings are done, use a large mixing bowl or wok to toss them in the warm red curry sauce until well coated.