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Green Coconut Curry Hot Wings

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The Food in My Beard
Updated Mar 15, 2017
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A spicy Thai twist on your favorite game day snack.

More About This Recipe

  • These sweet and spicy chicken wings make a great snack or easy dinner. These sweet and spicy chicken wings make a great snack or easy dinner. We all love wings for the big game, but it's fun to do something different than the normal buffalo wings from time to time. With the football season past us, I get burnt out on wings by March Madness and I'm looking for something new to do with them! These Green Coconut Curry Hot Wings are just what the doctor ordered for a new and different type of wing. I've tried a lot of twists on chicken wings and this one is by far the best I have come up with. The problem with making wing sauces is that you need to make sure there is enough sugar and fat to help the sauce stick tightly to the fried wings. This one fits the bill perfectly with a bit of sugar to add that sticky quality, and plenty of coconut to add that fatty richness. If you want to make these wings nice and hot, add a few Thai chilies to the pan just before adding the curry paste. These wings are sweet, sour, savory and spicy. Not to mention the perfect amount of saucy – you won’t even need a dipping sauce. That’s why these wings are the perfect treat for any game day.

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Green Coconut Curry Hot Wings

  • Prep Time 45 min
  • Total 3 hr 0 min
  • Servings 25
  • Ingredients 15
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Ingredients

Chicken and marinade

  • 25 chicken wingettes (already separated)
  • 1 cup buttermilk
  • 1/3 cup sriracha sauce
  • 2 tablespoons fish sauce (or soy sauce)

Sauce

  • 3 tablespoons green curry paste
  • 5 Thai chilies (diced, optional)
  • 1/3 cup sugar
  • 1 can (14 oz) coconut milk
  • 1 tablespoon fish sauce (or soy sauce)
  • 1 lime

Finish

  • 1/2 cup rice flour
  • Oil for frying

Garnish

  • 3 limes, cut into 8ths
  • 5 scallions, diced
  • 1/4 cup cilantro, chopped

Instructions

  • Step 
    1
    Mix the marinade ingredients and pour over the wings. Allow to sit at least an hour but as long as overnight.
  • Step 
    2
    Bring frying oil to 350°F. While the oil is coming to temperature, take the wings out of the marinade and place them onto a paper towel to dry. Sprinkle with the rice flour.
  • Step 
    3
    To make the sauce, begin by cooking the Thai chilies in a little oil for 2 minutes. Add the curry paste and cook 2 minutes while stirring. Add in the coconut milk, fish sauce, sugar and juice of 1 lime, and bring to a simmer. Lightly simmer, stirring often until it reduces by about half. Remove from heat.
  • Step 
    4
    Toss the wings so they’re evenly covered with a light coating of the rice flour, adding a little more if needed. Shake off any excess flour. Fry the wings in 3 batches for about 8-10 minutes until golden brown. Drain for about 30 seconds and then add directly to the sauce. Stir to coat.
  • Step 
    5
    Place the wings on a platter and top with the cilantro, scallion and lime.

Nutrition

110 Calories
6g Total Fat
6g Protein
8g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
110
Calories from Fat
60
Total Fat
6g
9%
Saturated Fat
3g
16%
Trans Fat
0g
Cholesterol
15mg
6%
Sodium
150mg
6%
Potassium
110mg
3%
Total Carbohydrate
8g
3%
Dietary Fiber
0g
0%
Sugars
4g
Protein
6g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
6%
6%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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