Thai Red Curry Wings with Coconut Cream Glaze: A Flavor-Packed Wing Experience

If you’re a fan of sticky, spicy, sweet, and finger-licking good wings, Thai Red Curry Wings with Coconut Cream Glaze is about to become your next obsession. These wings bring all the best flavors of Thai cooking—fiery red curry, creamy coconut, a hint of sweetness, and that umami punch—into one ridiculously delicious bite. This isn’t just another Thai chicken wings recipe; it’s a crave-worthy combo of crispy wings, an aromatic glaze, and a finish that rivals any restaurant appetizer. Think of it as a cousin to your favorite Vietnamese chicken wings or Thai fried chicken, but with a sultry coconut twist that sets it apart.

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Thai Red Curry Wings with Coconut Cream Glaze

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Appetizer, Main Course, Snack

Cuisine Thai

Servings 4

Equipment

• Must-Haves
• Large mixing bowls for tossing the wings and coating them
• Deep fryer or heavy-bottomed pot for frying (cast iron works great)
• Wire rack and sheet pan to rest the wings after frying so they stay crispy
• saucepan to cook down the glaze
• Tongs for flipping wings in oil and tossing them in glaze
• Alternatives
• Air fryer if you're going for a slightly healthier approach, this works surprisingly well
• Oven bake the wings at high heat (425°F) with a wire rack to simulate frying
• Whisk or silicone spatula to stir the glaze without breaking the coconut cream

Ingredients

  

For the Wings

• 2.5 lbs chicken wings drumettes and flats, skin-on
• 1 tsp kosher salt
• 1/2 tsp white pepper or black if unavailable
• 1 tbsp cornstarch
• 1 tbsp all-purpose flour
• Neutral oil for frying like vegetable or canola

For the Coconut Red Curry Glaze

• 1 tbsp Thai red curry paste Mae Ploy or Maesri are excellent options
• 1/2 cup full-fat coconut cream not coconut milk; this needs to be thick
• 2 tbsp fish sauce
• 2 tbsp palm sugar or light brown sugar
• 1 tbsp lime juice
• 1 tsp rice vinegar
• 1/2 tsp chili flakes optional for extra heat
• 1 tsp garlic minced or grated
• 1 tsp ginger grated

Garnish (optional but recommended)

• Thinly sliced Thai basil or cilantro
• Chopped roasted peanuts
• Extra lime wedges
• Sliced red chili or scallions

Instructions

 

Step 1: Dry and Season the Wings

1. Pat your chicken wings dry with paper towels—this step is key for crispy skin. Toss them in a bowl with salt, white pepper, cornstarch, and flour. Let them rest for 10 minutes while you heat up your oil.

Step 2: Fry the Wings

1. In a deep pot or fryer, heat oil to 350°F. Carefully drop in a few wings at a time, making sure not to overcrowd the pot. Fry for about 8–10 minutes or until golden brown and internal temp hits 165°F. Place wings on a wire rack to drain and maintain crispiness.

Pro tip: For extra crispy skin, double fry. After the first round, let wings rest for 5 minutes, then fry again for 2–3 minutes.

Step 3: Make the Coconut Red Curry Glaze

1. In a saucepan over medium heat, add a bit of oil and sauté the curry paste until fragrant—about 1 minute. Add coconut cream, fish sauce, sugar, lime juice, rice vinegar, garlic, ginger, and chili flakes if using. Stir constantly until the sauce thickens and becomes glossy—about 5–7 minutes. It should coat the back of a spoon.
2. This glaze draws from classic thai sauce recipes but with a luxurious coconut finish. It’s sticky, sweet, spicy, and totally addictive—basically a dream for anyone searching for a sticky wings recipe easy to pull off yet layered with flavor.

Step 4: Toss and Glaze

1. In a large bowl, add your freshly fried wings and pour the hot glaze over them. Toss quickly so that every piece is fully coated. The heat from the wings helps the sauce adhere and soak in just enough.

Step 5: Garnish and Serve

1. Transfer the glazed wings to a serving platter and sprinkle with Thai basil, peanuts, and chili slices. Serve with lime wedges on the side to cut through the richness.

Perfect Pairings

Beverages

These wings love contrast. A cold Thai iced tea, a crisp lager, or even a sparkling lime soda will keep things balanced. The spice and richness from the glaze crave something light and refreshing.

Sides

• Sticky jasmine rice – Classic, fragrant, and a great balance for the bold sauce.
  
• Cucumber salad – A cooling counterpoint with a touch of vinegar and sugar.
  
• Charred corn with coconut milk – For a Southeast Asian twist that feels like a street food mash-up.
  
• Sweet potato fries – Their natural sweetness complements the glaze.

If you’ve ever had sweet chili wings, you’ll find this dish a spicier, richer cousin. It also riffs beautifully off the foundations of other Asian wings recipes like Korean wings recipes and even Chinese chicken wings recipes.

FAQs

1. Can I use chicken drumsticks or thighs instead of wings?

Yes, but adjust the cooking time. Drumsticks and thighs take longer to cook and may require finishing in the oven. For authenticity and best texture, wings—especially drumettes—work best.

2. Is coconut milk a good substitute for coconut cream?

Coconut milk can be used, but the glaze will be thinner and less rich. To mimic coconut cream, chill full-fat coconut milk and scoop out the thick part from the top.

3. Can these wings be baked or air-fried?

Absolutely. Bake at 425°F on a wire rack for 40–45 minutes, flipping halfway. For air-frying, cook at 390°F for 20–25 minutes, shaking halfway through. Then toss with the glaze as usual.

4. Is there a vegetarian alternative for this recipe?

Try using crispy tofu, cauliflower florets, or seitan. Prepare them the same way—fry or bake—and toss in the same glaze. It’s a hit even without meat.

5. How spicy are these wings?

Moderately spicy. The red curry paste has heat, but the coconut cream balances it out. If you prefer a milder version, reduce the curry paste to 1/2 tablespoon and skip the chili flakes.