Thai Red Curry Wings

Crispy Thai wings can be on your table without the hassle of deep frying. This five-ingredient recipe (not including salt) is easy and delicious. Golden-brown wings in a creamy coconut milk sauce that's spiked with red curry paste is what's for dinner. They're a nice choice for summer when we need something perky and fresh. They're equally good in winter when we crave something spicy. Best of all, they're baked, not fried. If you love Thai curries, give them a go. I imagine they'd taste great grilled too.

  

Thai Red Curry Wings Recipe

Makes 24 Wings

Some Notes & Tips

The trick to making this dish delicious is finding a good red curry paste. I've tried several kinds. Maesri is my favorite. It's well rounded and authentic. It comes in small cans for convenience. 

Serve these wings with my refreshing Easy Chopped Salad and my Coconut Rice.  All my Thai recipes are found in the Recipe Index. 

Ingredients

• 2 packages of chicken wings weighing just over two pounds (24-25 wings)
• 1-2 limes
• 4-5 teaspoons of Thai red curry paste. I use Maesri Brand. 
• 1 can of full fat coconut milk
• Cooking spray or cooking oil to prevent sticking
• Salt to taste

To Serve: A handful of chopped Thai or regular basil, mint or cilantro

Instructions

Preheat the oven to 450. Line a large baking tray with foil and spray with cooking spray. Place the wings on the tray in a single layer. Spray them with cooking spray and salt to taste. Bake them in the oven for 35 minutes, turning them over halfway through the cooking process.

Meanwhile, make the sauce by putting the coconut milk and the red curry paste in a sauce pot. Heat the sauce on medium. Bring to a gentle simmer. Reduce the heat to low and simmer for about 15 minutes or until the sauce has thickened and reduced a bit.

Take the wings out of the oven. Turn them over again. Turn on the broiler. Broil them for 5-8 minutes or until they're golden brown and crispy.  Warm the coconut curry sauce back up if it has cooled. Drizzle the sauce over the wings or toss them in the sauce. Squeeze some lime juice over them and serve with extra lime wedges and fresh basil.

Bon Appetit!