Best 4 Thai Curry Chicken Wings Recipes

THAI CURRY CHICKEN WINGS

Steps:

• Curry Marinade: Process first 7 ingredients in blender or food processor until smooth. Makes about 1 cup marinade.
• Put wings into large resealable freezer bag. Pour marinade over top, seal bag. Turn until coated.
• Marinate in refrigerator for at least 6 hours or overnight, turning occasionally.
• Discard marinade.
• Arrange wings pieces in single layer on greased wire racks set in 2 foil lined baking sheeets.
• Bake in 350 degree oven for about 1 hour, switching positions of baking sheets half way through, until wing pieces are tender.
• Makes 36 wings or 24 drummettes.

THAI CHICKEN CURRY

Steps:

• Heat sesame oil over medium heat in a large saucepan. Saute onion and garlic in the hot oil until garlic begins to brown, 3 to 4 minutes. Add potatoes, carrots, curry paste, ginger, fish sauce, chile paste, and coriander; stir until evenly coated and well mixed.
• Stir coconut milk and 1/2 cup water into the saucepan. Season with salt and pepper. Cover, reduce heat to low, and simmer for 10 minutes. Stir in chicken, zucchini, and bell pepper. Continue to simmer, covered, until chicken is no longer pink in the center, about 5 minutes more.
• Dissolve cornstarch in remaining 1/2 cup water in a small bowl; stir into the simmering mixture. Uncover, raise heat to high, and bring to a boil. Continue to boil for 3 to 4 minutes. Remove from heat. Stir in cilantro and lime juice just prior to serving.

THAI CHICKEN WINGS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place chicken wings on a non-greased cookie sheet. Bake in the preheated oven for 45 minutes to 1 hour, turning once, until golden brown. Move to serving dish/platter.
• In a medium skillet saute garlic and jalapeno peppers in olive oil until soft. Add chicken broth, fish sauce, paprika and sugar. Add cornstarch and let thicken. Stir all together and pour over crispy chicken wings. Enjoy!

AIR FRYER THAI CURRY PARTY WINGS

Steps:

• In a large bowl, toss the chicken wings with about 1/2 cup curry paste until well coated. Sprinkle with the rice flour and baking powder and toss again to coat evenly.
• Put the wings in the air fryer basket and set the temperature to 400 degrees F. Cook for 25 minutes flipping the wings halfway through. Increase the temperature to 425 degrees F (or the highest setting) and bake until the skin is crispy and brown and the wings are cooked through, about 5 minutes more.
• Remove the wings from the air fryer and transfer to the bowl with the sauce; toss well.
• Transfer the wings to a platter and drizzle with a touch of honey. Serve immediately.
• Combine the ginger, garlic, shallots, chiles, lime leaves, lemongrass, salt, sugar, fish sauce, white pepper and vegetable oil in a food processor and blend until smooth. Set aside until ready to use or refrigerate in an airtight container for up to 2 weeks.
• Combine the lime juice, fish sauce, vinegar, honey, garlic, scallions, cilantro and chiles in a large bowl and mix until the honey is dissolved. Let sit for at least 30 minutes before serving.