Thai Red Curry Chicken Wings
Crispy deep fried chicken wings are tossed in a creamy and spicy red curry sauce for wing like you have never had! Perfect appetiser for your next party!
I absolutely love wings. They are excellent deep fried, oven roasted or smoked. Deep fried are probably my favourite cause they are crispy and have so many possible variations with the sauce. You can go with a sweet and sticky sauce or a super spicy wing sauce.
This recipe uses a Thai red curry sauce that is tossed on wings that have been deep fried.
This Thai red curry sauce is quite an exotic flavour that works very well with chicken wings. It is surprisingly simple to make, using store bought red curry paste. The paste does pack a decent amount of heat, so depending on your desired spice level, you can increase or reduce the amount of paste that you use for the sauce.
How To Deep Fry Wings
Preheat the oil to 350F. Deep fry the wings in small batches. Depending on the size of your fryer, that may vary, but I typically fry around 8 or 9 wing portions at a time. Make sure when they are lowered into the oil, they are fully submerged and do not seemed crammed together.
What Kind Of Oil? Make sure to use oil that has a high smoke point. Vegetable oil is the one that I usually use because chicken and other foods cook very well and it is fairly economical. Peanut oil is an excellent choice for deep frying, but it is a pricier option. Stay away from olive oil as it cannot be heated as high.
How Long To Deep Fry Wings
Fry the wings for about 8-10 minutes, or until they are cooked through. Lift them out of the hot oil and let them drain for about a minute.
I like my chicken wings crispy, and dredging them in flour before deep frying results in a super crispy wing. The best way to ensure that they stay crispy is the toss them in the sauce just before serving.
How To Make The Red Curry Sauce
The curry sauce is made in a small saucepan. First heat the coconut milk over medium heat. Whisk in the Thai red curry paste and the brown sugar until dissolved and a smooth consistency. Stir in the lime juice. Let the sauce for a few minutes and remove from the heat.
Toss Wings In Sauce.
Once the wings are deep fried, they can be tossed in the sauce. Or, if you want a nicer presentation, spread a little sauce on a plate, arrange some chicken wings on top and then drizzle a little more sauce on top of the wings. If desired, garnish with sliced green onions or fresh chopped cilantro.
More Chicken Wings!
If you like these Thai red curry chicken wings, then below are a few more recipes. These would be a perfect addition to a tailgate party, board game night or even New Years Eve!
- Honey Sriracha Chicken Wings
- Apricot Habanero Chicken Wings
- Strawberry Jalapeno Chicken Wings
- Peanut Butter and Jelly Chicken Wings
- Buffalo Chicken Wings
Thai Red Curry Chicken Wings
Ingredients
- 2 pounds chicken wings
- 1 cup flour
- 1 can coconut milk
- 3 tbsp Thai red curry paste
- 2 tbsp brown sugar
- 1 lime juiced
Instructions
- To make the sauce, heat the coconut milk in a small pot on medium heat. Whisk in the Thai red curry paste and brown sugar until dissolved. Stir in the lime juice and let the sauce simmer for a few minutes. Remove from the heat.
- Cut the wings into two pieces (drumette and two-bone peice – throwing away the wing tip).
- Wash the wings and dredge them in flour. Shake off the excess flour and deep fry them in 350F oil for about 8-10 minutes, or until cooked through.
- Place them on paper towels to get the excess oil off and toss them with Thai red curry sauce. If desired, squeeze some more lime juice on top of the wings.
Nutrition
Per serving: