This recipe is featured in Ramadan Cookbook 2021, a collection of recipes from your favourite UK halal bloggers and restaurants. Proceedings will go towards Human Appeal’s “Feed the Fasting” appeal and Muslim Hands for building classrooms in Pakistan.
A simple chicken wings recipe can do no wrong, especially with a good touch of tang and a subtle kick of spice playing around the palate. These Thai Red Curry-flavoured baked chicken wings are easy to make and make a great starter/side dish. Naturally featuring an umami savoury touch plus an incredibly zingy flavour, these chicken wings are no doubt going to be a popular hit.
Prep a few hours ahead to marinate the chicken wings. Using store-bought Thai red curry paste makes everything just so much more convenient. Allow to marinate for a few hours, no longer than 24 hours, for the flavours to effectively get through into the meat. A little splash of fish sauce helps to add savouriness and the use of kaffir lime leaves bring a perfumy citrus tang to it.
How to Make Thai Red Curry Baked Chicken Wings
- Chicken Wings (or Drumettes)
- Thai Red Curry Paste
- Kaffir Lime Leaves – crush them
- Ginger Paste & Garlic Paste
- Chilli Powder
- Brown Sugar
- Lime Juice
- Fish Sauce
- Ghee (or Vegetable Oil)
Garnishes and serving
- Fresh Coriander Leaves
- Red Chillies
- Lime Zest
Basically, mix all the ingredients together and fully coat the chicken wings to marinate. As mentioned, allow to marinate for a few hours. I normally do about 4 hours. If you’re short on time, leave it to marinate for at least 30 minutes. You can let it marinate overnight as well but try not to leave it for over 24 hours as the acidic components may damage the meat instead and result in denser meat which is the complete opposite of what you want to achieve with the process of marinating.
Shake off any excess marinade (keep it though) and bake the chicken wings on a lined baking tray at 180°C in a preheated oven. After 30 minutes, turn the heat up to 200°C, brush the wings with all the remaining marinade and bake for a further 10 minutes.
Cooking times may differ slightly with the size of the wings. If you’re unsure, use a cooking thermometer to check the chicken’s internal temperature has reached 165°F (74°C) before serving.
Thai Red Curry Baked Wings
- 500 g Chicken Wings
- 2 heaped tbsp Thai Red Curry Paste
- 6 Kaffir Lime Leaves crushed
- 1½ tsp Salt
- 1 tsp Chilli Powder
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- ½ tbsp Brown Sugar
- 1-2 tbsp Lime Juice
- 1 tsp Fish Sauce
- 1 tbsp Ghee
- Fresh Coriander Leaves chopped
- Red Chillies optional
- Lime Zest optional
- Mix together all the marinade ingredients. Marinate the chicken wings init for about 4 hours.
- Preheat oven to 180°C.
- Shake off any excess marinade and place the marinated chicken wings on a lined baking tray. Bake for 30 minutes.
- Turn up the heat to 200°C. Brush the wings with any remaining marinade and bake for another 10 minutes.
- Garnish with fresh coriander leaves, chopped red chillies and lime zest. Serve immediately.
- Prep time does not include time for marinating the chicken.
- If you’re short on time, let the chicken to marinate for at least 30 minutes. You can let it marinate overnight as well but do not leave it for over 24 hours as the acidic components may damage the meat instead and result in denser meat.
- Cooking times may differ slightly with the size of the wings. If you’re unsure, use a cooking thermometer to check the chicken’s internal temperature has reached 165°F (74°C) before serving.
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