Coconut Curried Chicken Wings
Transform your next appetizer spread with these irresistibly savory Coconut Curried Chicken Wings—an exotic twist on a party favorite! These wings are roasted to golden, crispy perfection before being coated in a luscious coconut curry sauce infused with bold spices like turmeric, cumin, and coriander. The marriage of creamy coconut milk, bright lime juice, and a hint of brown sugar creates a delightful balance of sweet, tangy, and savory while fresh ginger and garlic elevate every bite. Garnished with vibrant cilantro and green onions, these wings are easy to prepare but guaranteed to impress. Perfect for game days, gatherings, or a weeknight indulgence, this recipe brings the flavors of a rich Thai-inspired curry straight to your plate. Make them the centerpiece of your next meal or serve with lime wedges for an extra zing!
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Recipe Information
Ingredients
- 2 pounds chicken wings
- 1 cup coconut milk
- 2 tablespoons curry powder
- 3 none garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 tablespoons vegetable oil
- 2 none green onions, chopped
- 2 tablespoons cilantro, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil or parchment paper. Place a wire rack on top if available.
In a large bowl, mix 1 tablespoon of curry powder, salt, black pepper, and 1 tablespoon of vegetable oil. Pat the chicken wings dry with paper towels and toss them in the mixture until evenly coated.
Arrange the wings on the prepared baking sheet and roast in the preheated oven for 30 minutes, flipping halfway through, until they are golden and crispy.
While the wings bake, make the coconut curry sauce. Heat the remaining 1 tablespoon of vegetable oil in a medium saucepan over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
Stir in the remaining 1 tablespoon of curry powder, turmeric, cumin, and coriander, cooking for 30 seconds to toast the spices.
Pour in the coconut milk, soy sauce, lime juice, and brown sugar, stirring to combine. Lower the heat and let the sauce simmer gently for about 5-7 minutes, stirring occasionally, until it thickens slightly.
Once the wings are cooked, transfer them into a large, heatproof bowl. Pour the coconut curry sauce over the wings and toss to coat evenly.
Garnish with chopped green onions and cilantro before serving. Serve warm with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
3064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.4 g | 271% | |
| Saturated Fat | 48.2 g | 241% | |
| Polyunsaturated Fat | 68.0 g | ||
| Cholesterol | 1016 mg | 339% | |
| Sodium | 11459 mg | 498% | |
| Total Carbohydrate | 103.6 g | 38% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 29.8 g | ||
| Protein | 182.4 g | 365% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 364 mg | 28% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 2429 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
