Thai Style Chicken Wings

I must admit I am not much of a sports fan.  I was, however, inspired Sunday by “Super Bowl” fare with this recipe I made for Buffalo wings. It’s not a traditional take, instead I used Thai inspired flavors like green curry and fresh cilantro. It’s my take on a recipe I did for awhile back. I served these spicy wings with coconut rice which I will surely make over and over again since it was so addictive. Easy as pie, I just replaced half of the rice cooking liquid with coconut milk. It came out sweet and silky and was just the right balance for the spicy Chicken Wings. They were crispy on the outside, from baking them at a high temperature and succulent on the inside.

Theres a big Thai food craze going on these days with the ever popular Pok Pok  Wing coming to NYC from Portland Oregon. I’m happy about it because I grew up on so much Thai food that it became a real comfort food for me. I just can’t get enough lemongrass, curry and coconut milk.

This is a delicious appetizer to serve, game day or not. For this recipe you can substitute green curry for red curry.

Thai Style Chicken Wings

Serves 4


2 tablespoons all-purpose flour

1 teaspoon salt

1-teaspoon ground coriander

2 pounds chicken wings

2 1/2 tablespoons red chili hot sauce

2 tablespoons unsalted butter, melted

1/2 tablespoon fish sauce

1 teaspoon Thai red curry paste

2 tablespoons chopped cilantro


Preheat the oven to 500

1.Line a baking sheet with aluminum foil and then rub with olive oil, spreading to coat evenly with a paper towel. In a large bowl mix the flour, salt and coriander. Toss in the chicken wings to evenly coat with the flour mixture. Lay out on the baking sheet.

2.Bake for about 45 minutes turning once, and brush another layer of olive oil overtop.

3. Mix the melted butter, fish sauce, chili sauce and curry paste in a bowl. When the chicken wings are crispy on the outside, remove from the oven and toss in sauce.

Serve with coconut rice and sprinkle with cilantro.