Today I’m sharing with you all another WINGS recipe!! I enjoy wings so much more than I enjoy a boring ol piece of chicken breast so Im constantly trying new recipes and this one is definitely a winner! I’ve shared two wing recipes already on my blog and if you haven’t tried them- you NEED TO! Check out my Tandoori Wings and my Masala Wings ! Whether you throw them on the grill or you’re slow cooking them in the oven until the meat falls of the bone- you will be a happy camper!

Since my wing recipes so far have been Indian inspired- I wanted to try a Thai/Asian inspired batch and these are BURSTING with flavor! I use an oven rack to bake the wings first (under a broil setting they get nice and crisp as well) and then as soon as I take them out the oven, I toss the hot wings in a sweet and spicy glaze!! They are sticky and messy to eat but SO SO good. Soaking these wings in coconut milk also makes them SUPER moist and tender!

Thai Red Curry Wings




Yield 2-4 Servings


Chicken Marinade:

1 lb. chicken wings

13.5 oz coconut milk, unsweetened

2 tbsp thai red curry paste

1/2 tsp turmeric

3 cloves garlic, minced

1/2 lime, squeezed


2 tbsp Hoisin Sauce

3 tbsp sweet chili sauce

1 tbsp rice wine vinegar

2 garlic cloves, minced

zest of 1/2 lime

1 tbsp melted butter

1 tsp siracha

1 tsp red curry paste


Scallions, sliced

sesame seeds

lime wedges


  1. Preheat the oven to 400 degrees.
  2. Mix together all of the ingredients for the marinade and let wings sit for at least 3-4 hours or unto 24 hours.
  3. In a separate bowl, mix together the ingredients for the glaze and set aside.
  4. Spread the wings on a wire baking rack placed on top of a baking sheet and bake for 35 minutes (turning once halfway through)
  5. Turn the oven setting to low broil and continue to cook for an additional 10 minutes until wings are slightly browned in areas.
  6. Remove wings from oven and toss them into the glaze, making sure they are evenly coated.
  7. Garnish with sliced scallions, sesame seeds and lime wedges. Serve hot.