Red Curry Coconut Wings

This recipe is something I created based off of the flavor profiles of this delicious curry soup I ate growing up and my love for chicken wings and drums. In my option, drums are more superior to wings. Why? Because it only has 1 bone, more meat, and easier to eat.

Curry is typically super earthy and vibrant because it is filled with so many spices. Curry contains: The spices commonly include turmeric, cumin, coriander, ginger, and chili pepper, among other additional aromatics and spices.

For this recipe, I made the wings in an airfryer and I poured the sauce over the wings separately. This allows me to control how saucy I want my chicken.

My secret to this dish is to add some rice vinegar for a slight tang. In addition, I season the chicken pretty well with salt, pepper, and various spices to get more of an earthy bite and to ensure that the chicken will not be bland. I promise if you give this recipe a try you will probably enjoy it more than wingstop or buffalo wild wings. Plus, chicken wings can get expensive when you order take out. It is much easier to make at home and tastier too.

Red Curry Coconut Wings

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Yield: 4

Author: Peter Duong

Prep time: 30 MinCook time: 20 MinTotal time: 50 Min

This is the perfect appetizer if you are craving a quick and easy snack and wanting to eat elements of curry. It will transport you to a South Asian country.

Ingredients

Chicken Ingredients

• 12 chicken wings and drums
• salt and pepper to taste
• 1 tsp chilli powder
• 1 tsp tumeric 
• 1 tsp cumin
• 1 tbsp garlic powder
• 4 tbsp of tapioca starch or rice starch

Red Curry Coconut Sauce

• 1/2 can of coconut milk 
• 2 tbsp red curry paste 
• 1 tbsp of unsalted butter 
• splash of rice vinegar to taste
• 1/2 tbsp honey or sweetener to taste (if you like sweeter add more) 
• salt and pepper to taste

Instructions

Instructions

1. Prepare your chicken by giving it a rinse and patting them dry. 
2. Season the chicken with the ingredients listed (let marinate for 15 minutes)
3. Once marinated, toss on the tapioca flour and pop them in the airfryer at 375 for 15 minutes and if you want them more golden turn the wings and cook for an addition 5-8 minutes. 
4. To a hot skillet, add your coconut milk, whisk in your corn starch, and curry paste until nice and blended. 
5. Add your seasonings (salt, pepper, vinegar, sweetener) mix thoroughly and reduce to a sauce thickness you enjoy
6. If it is too thick, you can thin it out with an addition 1-2 tbsp of the remaining coconut milk in the can. 
7. Pour the sauce over the wings, give it a toss, and enjoy with rice or serve as is. 
8. Enjoy! 

Recommended Products:

Coconut Milk

Red Curry Paste

Tumeric Powder

Nutrition Facts

Calories

789.54

Fat (grams)

65.03

Sat. Fat (grams)

46.24

Carbs (grams)

38.59

Fiber (grams)

1.49

Net carbs

37.09

Sugar (grams)

3.18

Protein (grams)

19.66

Sodium (milligrams)

687.59

Cholesterol (grams)

73.50

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