Crispy Red Curry & Lime Chicken Wings

Serves 8 wings     adjust servings

I developed these wings for two people, but if you're feedning a crowd simply double, tripple, or quadruple the recipe!


  • 1.5 lbs chicken wings
  • [aflink u=""]Salt[/aflink], [aflink u=""]pepper[/aflink] + [aflink u=""]granulated garlic[/aflink]
  • 1 Tbsp.[aflink u=""]red curry paste[/aflink]
  • 1 Tbsp. [aflink u=""]coconut aminos[/aflink] (you could also use Tamari if you're not sensitive to soy)
  • 3 Tbsp. [aflink u=""]raw honey[/aflink]
  • Juice of 1 whole lime
  • Cilantro, to top (optional)


  1. Preheat the oven to 425 degrees F. Line a baking dish with parchment paper and set aside.
  2. Liberally season the chicken wings with salt, pepper and granulated garlic on both sides of the wing. Place the wings evenly on the parchment lined baking sheet and bake for 45 minutes.
  3. Add the red curry paste, coconut aminos, honey and lime juice into a large mixingbowl. Whisk together unitl it comes together completely.
  4. Add the hot wings into the bowl with the sauce. Toss until the wings are completely coated with the red curry sauce. I like to use a pair of tongs to do this. Also, to get them fully covered, you might need to do this step in batches.
  5. Place the sauced wings on a plate and sprinkle with chopped cilantro to garnish. If you don't like cilantro, you can use parsley, or leave them naked. Serve immediately and enjoy!


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