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!
Keywords: chicken wings, crispy chicken wings, thai red curry chicken wings, red curry chicken wings