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Thai Curry Chicken Wings

by Sabrina Snyder

Published on January 17, 2022

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Prep Time 5

Cook Time 1 5

Total Time 1 10

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Thai Curry Chicken Wings are spicy, crispy wings perfect for any party! Baked chicken wings in a buttery green curry sauce, ready in an hour!

Is it really a game day party without a huge plate of Hot Buffalo Wings? If you’re looking for more Appetizer Recipes perfect for dunking and dipping, you are going to love these spicy, Thai wings!

Thai Curry Chicken Wings baked on baking pan with cilantro and lime wedge garnish

These hot and spicy wings are full of so much flavor and go perfectly with a cool ranch dip. They are the best party appetizer for game days, holiday celebrations or whenever you want hot wings.

This recipe has an easy but exotic blend of spices that come from green curry paste and ground coriander. If you haven’t had green Thai curry, be warned that it can be very spicy. If you want all the same green curry flavor with less heat, check that your green curry paste is mild.

Both the green curry paste and the green hot sauce can be found in the Asian food section at most grocery stores. You can also use green Tabasco or a green hot sauce made with tomatillos (much milder). Fish sauce is also found in the Asian food aisle.

Easily make these wings ahead of time! Bake wings like normal and prepare the Thai Curry sauce on the side. Refrigerate the chicken wings and sauce in separate airtight containers for up to 1 day. On game day, bake the chicken wings at 350 degrees for 5-10 minutes, or until hot. Toss in sauce and bake for 5 more minutes.

Like all spicy wings, these Curry Wings go great with Ranch Dressing to tame the heat. Or even more delicious option would be Indian Raita, a cool, creamy (easy!) Indian dip that tastes amazing with curry flavors. Serve them together for an impressive new appetizer your guests will love!

These wings are a delicious appetizer but you can also make them for an easy dinner. If you want to make Thai Curry Chicken Wings for dinner, serve them with White Rice or Cold Thai Noodle Salad, plus an easy veggie side dish like Sautéed Green Beans.

MORE TASTY CHICKEN WING RECIPES

Thai Curry Chicken Wings baked on baking pan with cilantro and lime wedge garnish with bite taken

FREQUENTLY ASKED QUESTIONS

Can I make Thai Chicken Wings spicy?

Make your wings even spicier by adding serrano peppers or Thai Bird Chilis. You’ll want to wear gloves handling Thai peppers, they pack a punch!

What other chicken pieces can I use with this recipe?

This Thai Curry sauce goes great on bone-in chicken thighs, boneless wings (or these Chicken Nuggets), or Chicken Tenders.

How can I make a creamy coconut curry sauce for wings?

Give your Thai Curry Chicken Wings a creamy sauce by adding a ½ cup coconut milk to the sauce ingredients and warming on the stove until hot.

How do you make Red Curry Thai Chicken Wings?

Make Thai Red Curry Wings with 2 tablespoons red curry paste, ½ tablespoons sriracha (for extra spicy) and brown sugar.

What ingredients will add more Thai flavors to this wings recipe?

Lemongrass, Thai basil, oyster sauce, ginger, and lime are all classic Thai flavors that you can add to the sauce for your Thai Curry Chicken Wings.

MORE GAME DAY RECIPES

HOW TO STORE THAI CURRY CHICKEN WINGS

Serve: Thai Curry Chicken Wings can be at room temperature for up to 2 hours before you need to store them.
Store: Keep Thai Curry Chicken Wings in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350 degrees for 5-10 minutes.
Freeze: Flash freeze your wings on a baking sheet for one hour then place in a freezer bag or sealed container. Freeze for up to 3 months and reheat in the oven.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

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