Red Thai Curry Glazed Wings

These Thai Red Curry Glazed Wings are packed with bold, tangy, and creamy flavors from the sauce, perfectly highlighting our Thai Red Curry Rub.

Ingredients:

• 2 lbs chicken wings (split into drumettes and flats)

• 1 tablespoon baking powder (for crispy wings, optional)

• 1 teaspoon salt

• 1/4 cup oil (for the sauce)

• 4 tablespoons Thai Red Curry Rub

• 1/2 cup coconut milk (full fat preferred)

• Fresh lime wedges and chopped cilantro (for garnish)

Instructions:

Prepare the Wings:

• Preheat your oven to 400°F (200°C).

• Pat the wings dry with paper towels. Toss them with baking powder (if using) and salt to ensure a crispy texture.

• Arrange the wings on a baking rack set over a lined baking sheet for even cooking.

• Cook the Wings:

  • Bake the wings for 30-35 minutes, flipping halfway through, until golden brown and desired crispiness. Alternatively, you can air fry them at 375°F for 20-25 minutes. (Make sure chicken reaches an internal temp of 165)

• Make the Thai Curry Wing Sauce:

  • While the wings are baking, heat the oil in a saucepan over medium heat. Add the Thai Red Curry Rub and stir for 1-2 minutes until fragrant.

  • Lower the heat and slowly whisk in the coconut milk until smooth. Let the sauce simmer for 3-5 minutes, stirring occasionally, until it thickens slightly. Remove from heat.

• Coat the Wings:

  • Once the wings are cooked and crispy, transfer them to a large bowl. Pour the warm Thai Curry Wing Sauce over the wings and toss until they are fully coated.

• Serve:

  • Plate the wings and garnish with chopped cilantro and a squeeze of fresh lime juice. Serve immediately with extra lime wedges on the side.

Serving Suggestions:

• Pair with a side of steamed jasmine rice or a crisp cucumber salad.

• Add a bowl of ranch or coconut yogurt dipping sauce to balance the heat