Red Curry Chicken Wings full of delicious red curry flavor and so easy to make. These wings are perfectly crispy without being fried. This recipe is Whole30 compliant, Paleo friendly, and Keto friendly.
Perfectly Crispy Thai Red Curry Chicken Wings
There’s nothing like a good crispy chicken wing, am I right? Crispy on the outside, succulent and juicy on the outside, what is not to love?
Chicken wings are delicious, but they are usually deep fried which means they are not that always the most healthy option. On top of that, chicken wings are usually deep fried in some kind of vegetable oil that really is not ideal.
Thankfully, I have a little secret for you. You can get perfectly crispy chicken wings without deep frying. The trick?
Cooking your wings in an oven on high heat for forty to forty-five minutes until golden brown and crispy.
It’s a fail-proof method that works every single time and will give you those delicious crispy wings you’ve been missing. If you have an air fryer you can also use it to get perfectly crispy wings every single time.
These Red Curry Chicken Wings are perfectly crispy, have just the right amount of subtle sweet heat, and they are so easy to make. They make the perfect main dish for a fun wing night or you can serve them as a game-day snack that everyone will love.
What Are The Ingredients In Red Curry Paste?
If you have never used red curry paste before it is absolutely delicious and my second favorite of the curry flavors (my first is green!).
Red curry paste is made up of red pepper, garlic, lemongrass, galangal (Thai ginger), and makrut (sometimes called kaffir) lime leaves. It is also made up of several spices like coriander, turmeric, black peppercorn, and cumin.
For this recipe I used this brand of curry paste and the ingredients are red chili pepper, garlic, lemongrass, galangal, salt, shallot, spice, and kaffir lime.
I like to keep a jar of red curry paste in my pantry at all times. You can combine coconut milk and red curry paste to make a quick curry with protein and veggies, or add it to a stir-fry or marinade for even more flavor.
Here are a few reader favorite recipes that use curry paste:
Thai Green Curry with Chicken and Vegetables
Red Curry Chicken Zoodle Soup
Thai Red Curry Meatballs
Curry Chicken Salad
Red Curry Chicken Wing Ingredients
You can most likely find all of the ingredients you need to make these wings in your local grocery store, but if you’re having trouble be sure to ask! You might be surprised at what your local store has in stock.
Chicken Wings: This recipe uses “party” wings which are also sometimes referred to as “split” chicken wings. The wing is separated into two parts. These kinds of wings are what most people think of when they hear buffalo wings.
Avocado, Coconut Oil, or Ghee: All you need is one tablespoon of cooking fat and either of these will work. Just be sure to avoid olive oil. It has a lower smoke point and is not the best choice for this recipe.
Red Curry Paste: Has just the right amount of spice and gives the wings a great base of flavor.
Spices: This recipe keeps it simple and uses only salt, garlic powder, red pepper flakes, and onion powder. Spices you probably already have on hand.
Coconut Aminos: Coconut aminos have a similar flavor to soy sauce and they help to give the wings a subtle sweetness that works really well with the red curry paste.
Fish Sauce: Adds great umami. If you do not have fish sauce on hand, feel free to leave it out.
Lime Juice: Fresh lime juice is a must with any curry paste. Give the wings an extra squeeze of lime when they come out of the oven for even for more great flavor.
How To Make Crispy Baked Chicken Wings
If you have not tried it already, baking your wings in the oven until crispy is one of the easiest ways to get perfectly crispy wings.
A couple of the pros to making your wings in the oven are that there is minimal clean up (all you need is one sheet pan), and once you put them in the oven, all you have to do is flip them once while cooking.
Chicken wings are the perfect option for dinner when you need a recipe that is simple and does not require a lot of hands on cooking time.
A few tips for perfectly crispy wings:
Line your sheet pan with parchment paper. This helps to ensure that the chicken wings do not stick and makes cleaning up simple and easy.
Use a little oil. One tablespoon of oil will go a long way to help get the wings cooking and crispy.
Bake the wings at 425. If you want crispy wings you are going to have to bake them at a higher temperature. Baking the wings at 425 will ensure you get that crispy golden skin.
Cook the wings long enough. Wings have a good amount of fat on them which means they will not dry out when cooked at a higher temperature for a little while. Let your wings bake for around 40 minutes and flip them halfway through.
Make sure the wings are fully thawed out and pat them dry. This helps to ensure that there is no extra moisture on the wings so that they can get nice and crispy.
How To Make Crispy Red Curry Wings
Step One: Pat your cleaned chicken wings dry and then add them to a mixing bowl.
Step Two: Pour the avocado oil, melted coconut oil, or melted ghee over the wings. Next add the red curry paste, spices, coconut aminos, and lime juice to the wings. Give the wings a stir until well-coated in the oil and seasoning.
Step Three: Transfer the chicken wings to a sheet pan lined with parchment paper. Bake the wings at 425 degrees for 40-45 minutes, flipping halfway through, or until browned and crispy.
Step Four: Once the chicken wings are done, sprinkle them with sliced green onion and an extra squeeze of lime juice. Serve while hot and crispy!
Can I Make These Wings In An Air Fryer?
Have an air fryer and want to use that to make your wings instead? The good news is that you can absolutely make these red curry chicken wings in the air fryer!
We were recently gifted this air fryer and it has become one of my favorite ways to make wings. They get nice and crispy in around twenty minutes.
To make these wings in the air fryer, just toss them in the oil and seasonings until well coated. Then transfer the wings to the air fryer and cook at 400 degrees for 20 minutes.
You can give the wings a shake or flip them halfway through to ensure that they cook evenly.
A Couple of Air Fryer Method Notes:
Depending on the size of your air fryer and the amount of chicken you are cooking, you may need to make this recipe in two batches.
If you are trying to cut down on the amount of oil you are using, you can use a half a tablespoon of oil for this recipe instead of the full tablespoon. I would still use a little bit of oil to ensure ultimate crispy-ness but chicken wings have a lot of natural fat so using a little less oil will still work!
Here Are a Few More Crispy Wing Recipes I Know You’ll Love
Crispy Baked Ranch Chicken Wings
Whole30 Buffalo Chicken Wings
Hawaiian Chicken Wings
1/2 – 2 pounds split chicken wings, cleaned
1 tablespoon avocado oil, melted coconut oil, or melted ghee
2 tablespoons red curry paste
1 teaspoon salt
1/4 teaspoon red pepper flakes (optional)
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon coconut aminos
1 tablespoon lime juice
sliced green onion, for garnish
Preheat the oven to 425 degrees.
Pat the chicken wings dry and then add them to a mixing bowl.
Add the avocado oil, red curry paste, onion powder, red pepper flakes, garlic powder, salt, coconut aminos, and lime juice to the bowl. Stir until the wings are well coated in the seasonings.
Place the chicken wings on a baking sheet, lined with parchment paper, in a single layer. Bake the wings for 40-45 minutes until browned and the skin is crispy, flipping halfway through.
Remove the wings from the oven and then garnish with sliced green onion before serving. Enjoy!
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