We made these Thai red curry lime wings on a smoggy Saturday afternoon, stuck inside watching way too many episodes of The Naked Chef on DVD (incidentally, we’d been cooking out of this cookbook long before we ever saw the show).
I love having the ability to whip up a meal with whatever is in the fridge—to look at a bunch of choy-sum (while feeling like pasta) and come up with Roasted Choy Sum Pesto, for instance. Being able to take a recipe and make it to your own liking is a really useful skill to have.
Today’s curry lime wings recipe was adapted from Tyler Florence’s Wings with Chili-Lime Butter. I tried the original version, but using a whole stick of butter was a bit too much for me. This version is lighter, but still make a rich, spicy, tangy, and delicious chicken wing.
For a spicy sweet chicken wing, take a look at our Honey Sriracha chicken wing recipe.
Thai Curry Lime Wings: Recipe Instructions
Season the wings with salt and pepper (we used the little drumettes only, because they’re actually cheaper here in China than the other part of the chicken wing, and we like them better).
It’s best to marinate them overnight, but it’s not strictly necessary. Lay them on a baking sheet lined with parchment or non-stick foil.
Preheat the oven to 425 degrees and roast the wings for 30 minutes. We’re not allowed to barbecue here in the city center of Beijing, but feel free to grill the wings if you want. The smokiness will be fantastic.
While that’s going, combine the Thai Red Curry paste, soy sauce, olive oil, honey, lime juice, and salt in a bowl to form the sauce. Transfer the wings to a mixing bowl…
And drizzle with the sauce.
Sprinkle in the cilantro.
And give everything a good toss.
These Thai red curry lime wings are so delicious. An amazing balance of spicy, salty, sweet, and sour/tangy. These are easy enough for dinner tonight!
Thai Style Red Curry Lime Wings
Ingredients
- 1.5 pounds chicken wings (680g)
- salt and pepper
- 2-3 teaspoons Thai Red Curry paste (you can find this in a can or packet at the Asian grocery store and some large supermarkets)
- ½ tablespoon soy sauce
- ½ tablespoon olive oil
- 3 teaspoons honey
- Juice from ½ of a large lime
- ¼ teaspoon salt
- a handful of chopped cilantro
Instructions
- Season the wings with salt and pepper (we used the little drumettes only, because they’re actually cheaper here in China than the other part of the chicken wing, and we like them better). It’s best to marinate them overnight, but it’s not strictly necessary.
- Preheat the oven to 425 degrees and roast the wings for 30 minutes. We’re not allowed to barbecue here in the city center of Beijing, but feel free to grill the wings if you want. The smokiness will be fantastic.
- While that’s going, combine the rest of the ingredients in a mixing bowl to form the sauce. Toss the hot wings in that mixture and serve.
Hi, just made these chicken wings tonight. The sauce came out really runny – granted, I didn’t have a lime on hand so used half of a large lemon instead with lots of juice. I was hoping it would be a thicker sauce to coat the wings. Do you have a suggestion on how to thicken the sauce for next time, apart from using a less juicy lemon/lime? TIA. I do like your recipes :)
Hi Corrina, did you combine the sauce with the wings while they are right out of the oven and hot? The hot wings should absorb all the sauce and less when they are cold :-)
Hi Judy, yes I added sauce to wings straight out of the oven. Sauce remained runny. Taste was average. I’ll choose a different recipe next time. Thanks again :)
Hi Corrina, this is recipe really is not average and the sauce should not be runny either. The only thing I can think of is your Thai Curry paste. The red curry paste I used is very thick. Which brand did you buy?
These were delicious and the sauce was unexpectedly wonderful but I have a question about the recipe instructions. You mention the wings can be marinated before cooking but is that in the sauce in which they are tossed. This confused me and so I used the sauce as a marinade before cooking. I think if I do that in future I would make additional sauce to toss the cooked wings because I can’t get enough of the sauce.
Hi Maureen, the marinade is salt and pepper, and the sauce is used to toss the baked chicken in.