Description
Crispy roasted chicken wings tossed in a creamy Thai green curry coconut sauce with lime, herbs, and a bold savory finish.
Ingredients
Scale
- 2 pounds split chicken wings, drumettes and flats, patted dry
- 1 tablespoon baking powder
- 1 teaspoon fine salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon vegetable oil
- 3 tablespoons Thai green curry paste
- 1 cup full-fat coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon fresh lime juice
- 2 tablespoons thinly sliced green onions
- 2 tablespoons chopped fresh cilantro
- 4 lime wedges
Instructions
- Preheat the oven to 425°F and place a wire rack over a rimmed baking sheet.
- In a large bowl, toss the chicken wings with baking powder, salt, black pepper, and garlic powder until evenly coated.
- Arrange the wings on the rack in a single layer with space between each piece.
- Roast for 40 to 45 minutes, turning halfway through, until golden and cooked through.
- While the wings roast, heat vegetable oil in a small saucepan over medium heat.
- Add Thai green curry paste and cook for 1 to 2 minutes until fragrant.
- Stir in coconut milk, fish sauce, and brown sugar. Simmer for 5 to 7 minutes until slightly thickened.
- Remove the sauce from the heat and stir in fresh lime juice.
- Place the hot wings in a large bowl, pour the sauce over them, and toss until coated.
- Serve with green onions, cilantro, and lime wedges.
Notes
- Pat the wings very dry before seasoning for better texture.
- Use less curry paste if you prefer a milder sauce.
- Add lime juice at the end so the flavor stays bright.
- Serve right away while the wings are warm and glossy.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 430
- Sugar: 4g
- Sodium: 780mg
- Fat: 31g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 115mg
Keywords: Thai green curry chicken wings, curry wings, coconut curry wings, oven roasted chicken wings, Thai inspired appetizer