Best 3 Thai Curry Chicken Wings Recipes

**Thai Curry Chicken Wings: A Symphony of Flavors**

Embark on a culinary journey to Southeast Asia with our tantalizing Thai curry chicken wings. These delectable morsels are a harmonious blend of bold Thai flavors, featuring a fragrant green curry paste, creamy coconut milk, and a medley of aromatic spices. Savor the perfect balance of heat, sweetness, and tanginess in every bite, as the chicken wings are coated in a luscious green curry sauce that seeps into every crevice. Indulge in the delightful crunch of the crispy chicken skin, complemented by the tender and succulent meat.

This article presents a collection of three distinct recipes, each offering a unique twist on the classic Thai curry chicken wings. The first recipe showcases the traditional green curry chicken wings, capturing the essence of Thai cuisine with its vibrant green hue and authentic flavors. The second recipe introduces a delightful variation using red curry paste, resulting in a rich and flavorful curry sauce with a hint of smokiness. For those who prefer a milder heat level, the third recipe features a mild yellow curry paste, offering a creamy and aromatic curry sauce that is perfect for those with sensitive palates.

Each recipe provides step-by-step instructions, ensuring that even novice cooks can recreate these mouthwatering dishes at home. With detailed ingredient lists and cooking tips, you'll be able to effortlessly prepare these Thai curry chicken wings and impress your family and friends with your culinary skills. Whether you're hosting a lively party or enjoying a cozy dinner at home, these delectable chicken wings are sure to tantalize your taste buds and leave you craving more.

Here are our top 3 tried and tested recipes!

AIR FRYER THAI CURRY PARTY WINGS

Air Fryer Thai Curry Party Wings image

According to Claire, NIGHT+MARKET Sahm in Venice Beach is where "California chill meets Bangkok frenzy." She set out to make her own version of their famous crispy chicken wings, spiced with homemade red curry paste and a zippy Thai-inspired sauce. Instead of deep-frying the wings in oil, she achieves a super-crisp texture using an air fryer.

Provided by Claire Thomas : Food Network

Time 50m

Yield 2 to 4 servings

Number Of Ingredients 25

Ingredients

2 pounds chicken wings, rinsed under cold water and patted dry
Curry Paste, recipe follows
1/2 cup rice flour
1 tablespoon baking powder
Sauce, recipe follows
Honey, for drizzling
1/4 cup sliced peeled fresh ginger or galangal
1/2 cup garlic cloves, peeled
1/2 cup sliced shallots
1/2 cup red dried chiles, stemmed
4 makrut lime leaves, torn, or finely grated zest of 2 limes
1/4 cup roughly chopped fresh lemongrass
1 tablespoon kosher salt
1 tablespoon sugar
1 tablespoon fish sauce
1 teaspoon ground white pepper
1/3 cup vegetable oil
1 tablespoon freshly squeezed lime juice
1 tablespoon fish sauce
1 tablespoon rice wine vinegar
1 tablespoon honey
3 cloves garlic, minced
2 tablespoons finely chopped scallions
2 tablespoons roughly chopped fresh cilantro
2 fresh red Thai chilies, chopped

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.

THAI CHICKEN CURRY

Thai Chicken Curry image

This is a Thai chicken curry recipe I've been perfecting for many years. It is extremely flavorful, and the potatoes come out perfect, my favorite part of the dish. Serve over basmati rice.

Provided by bluremi

Categories World Cuisine Recipes Asian Thai

Time 1h

Yield 6

Number Of Ingredients 19

Ingredients

1 teaspoon sesame oil, or as needed
1 yellow onion, roughly chopped
3 cloves garlic, minced
2 red potatoes, peeled and cut into 1-inch cubes
2 carrots, sliced
2 tablespoons Thai yellow curry paste
1 tablespoon minced fresh ginger root
1 tablespoon fish sauce
½ teaspoon Thai red chile paste
⅓ teaspoon ground coriander
1 (14 ounce) can coconut milk
1 cup water, divided
salt and ground black pepper to taste
1 pound skinless, boneless chicken breast halves, cut into thin strips
1 cup sliced zucchini
1 red bell pepper, cut into strips
1 tablespoon cornstarch
2 tablespoons chopped fresh cilantro
1 lime, juiced

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.

Nutrition Facts : Calories 295.2 calories, Carbohydrate 19.2 g, Cholesterol 43.1 mg, Fat 16.9 g, Fiber 3.8 g, Protein 19.1 g, SaturatedFat 13.1 g, Sodium 352.9 mg, Sugar 4.9 g

THAI CURRY CHICKEN WINGS

Thai Curry Chicken Wings image

Make and share this Thai Curry Chicken Wings recipe from Food.com.

Provided by Suzie_Q

Categories Curries

Time 7h20m

Yield 36 wings, 18 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup salted peanuts
1/2 cup sweet chili sauce
1/4 cup lime juice
1/4 cup fresh cilantro or 1/4 cup parsley, lightly packed
1 tablespoon red curry paste
2 garlic cloves, minced (or 1/2 tsp powder)
1 teaspoon finely grated gingerroot, peeled
3 lbs whole chicken wings, split in half and tips discarded (or chicken drumettes)

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.

Tips:

Use a good quality curry paste. This is the base of the flavor for the dish, so it's important to use a good one. Look for a paste that is made with fresh ingredients and has a good balance of flavors.
Don't be afraid to adjust the heat level. The amount of curry paste you use will determine how spicy the dish is. If you like your food mild, start with a small amount of paste and gradually increase it to taste. If you like your food spicy, go ahead and use a generous amount of paste.
Use a variety of vegetables. This will add color, flavor, and texture to the dish. Some good options include bell peppers, carrots, onions, broccoli, and snow peas.
Don't overcook the chicken wings. They should be cooked through, but still juicy. Overcooked chicken wings will be dry and tough.
Serve with your favorite dipping sauce. Some good options include sweet chili sauce, hoisin sauce, or a simple soy sauce-based sauce.

Conclusion:

Thai curry chicken wings are a delicious and easy-to-make appetizer or main course. They are perfect for a party or a weeknight dinner. With a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your family and friends.