Like Carolyn Ketchum, we love crispy chicken wings, so we’re very grateful she is sharing this recipe for Thai curry crispy chicken wings with us. To get authentic Thai curry flavor, Carolyn marinated the wings for several hours in coconut milk mixed with some homemade Thai curry paste. She also used some coconut milk with more curry paste and a little fish sauce for basting the wings while they baked. Then she left the wings in the oven for a little while after they were done cooking, to help them crisp up. Carolyn says the wings were “delicious – spicy hot with that distinct Thai curry flavor. If you don’t like your wings quite so hot, you can adjust the seasoning to make them more mild in flavor. Serve them with blue cheese or ranch dressing, and have a few cut-up cucumbers to cool off your tongue!”
- 1 can coconut milk
- 2 tbsp plus 2 tsp Homemade Thai Curry Paste , divided
- 2 ½ lbs chicken wings
- 1 tbsp fish sauce
- Salt and pepper to taste
- In a large bowl, whisk together coconut milk and 2 tbsp of the Thai curry paste. Remove 1/3 cup of the mixture to a small and set aside.
- Add wings to the large bowl and toss to coat evenly. Refrigerate for at least 3 hours.
- Preheat oven to 425F and stir fish sauce into reserved coconut mixture to make a basting sauce.
- Remove wings from marinade and shake off excess (marinade will be very thick). Place skin side down on a broiling pan.
- Brush with half of basting sauce and sprinkle with salt and pepper.
- Bake 12 minutes, then flip wings, brush with remaining sauce and sprinkle with salt and pepper.
- Bake another 12 to 15 minutes or until golden brown. Turn off oven and leave wings inside for another 20 minutes or so, to crisp.
The carb count assumes that the majority of the coconut milk is only a marinade and does not remain on the wings when served