Green curry wings bring Thai-inspired flavors to crisp, oven-roasted chicken: fragrant green curry paste, creamy coconut milk, lime, and fresh herbs. Baking the wings before coating them keeps the skin appealing, while the sauce adds a savory, gently spicy finish; curry paste varies in heat and salt, so taste before adding more seasoning.

Ingredients

2½ lb (1.13 kg) chicken wings, split at the joints with tips removed
1 tbsp (15 ml) neutral oil, such as canola
¾ tsp (4 g) fine salt
¼ tsp (1 g) black pepper
1 tbsp (15 ml) neutral oil, for the sauce
2 tbsp (30 g) Thai green curry paste; use more only after tasting
1 can coconut milk, 13.5 fl oz (400 ml), preferably full-fat
1 tbsp (15 ml) fish sauce
1 tsp (4 g) packed light brown sugar
1 tbsp (15 ml) lime juice, plus lime wedges for serving
¼ cup (10 g) Thai basil leaves, loosely packed, or regular basil
2 tbsp (8 g) chopped cilantro leaves and tender stems
2 scallions, about 2 oz (55 g), thinly sliced
1 small red chile, about ½ oz (15 g), thinly sliced, optional

Instructions

Heat the oven to 425°F (220°C). Set a wire rack over a rimmed baking sheet and lightly oil the rack. Pat the wings thoroughly dry with paper towels; this helps the skin brown. Toss them with 1 tablespoon (15 ml) oil, the salt, and pepper, then arrange in one layer with a little space between pieces.
Roast for 40–45 minutes, turning the wings once after about 25 minutes. They should be browned and crisp at the edges. Check the thickest part of several wings with a food thermometer, avoiding the bone: poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If they have not reached it, continue roasting and check again.
While the wings roast, make the sauce. Warm the remaining 1 tablespoon (15 ml) oil in a saucepan over medium heat. Add the curry paste and stir for 30–45 seconds, just until fragrant; do not let it scorch. Whisk in the coconut milk, fish sauce, and brown sugar. Bring to a gentle simmer, then cook uncovered for 8–10 minutes, stirring occasionally, until lightly thickened. Keep it at a gentle bubble rather than a hard boil.
Take the sauce off the heat and stir in the lime juice. Taste it: add a little more lime for brightness, a small pinch of sugar if it tastes too sharp, or a little more curry paste if you want more heat. Curry pastes differ considerably in saltiness and chile strength, so adjust in small increments.
Transfer the cooked wings to a large bowl. Add enough warm sauce to coat them lightly and toss. For the crispest skin, serve the sauce alongside or drizzle it over the wings just before eating instead of tossing them all at once. Scatter over the Thai basil, cilantro, scallions, and optional red chile. Serve promptly with lime wedges.

Tips

Dry the wings well. Surface moisture can slow browning. If you have extra time, salt the wings and leave them uncovered on a tray in the refrigerator for up to 8 hours; discard any liquid and roast straight from the refrigerator.
Choose curry paste carefully. Thai green curry paste is sold in many supermarkets and Asian grocery stores. Its heat and salt vary, so begin with 2 tablespoons (30 g). If it is unavailable, red curry paste works but gives a warmer, less grassy flavor; it is not a direct flavor match.
Use full-fat coconut milk for body. Light coconut milk makes a thinner sauce. Shake the can well before measuring, and stir the sauce often so it reduces evenly without catching on the pan.
Keep sauce off the wings until serving. A long soak softens crisp skin. Store extra sauce separately and serve it warm for dipping or drizzling.

Serving Suggestions

Serve the wings hot as a shared appetizer or make them a meal with jasmine rice, which catches the coconut curry sauce. A crunchy cucumber salad or quick-dressed cabbage balances the richness; lime wedges let everyone add extra acidity. For a fuller spread, offer steamed vegetables and a small bowl of extra herbs. Put napkins and a discard bowl for bones on the table.

Variations

For extra fragrance, simmer a bruised stalk of lemongrass or a few thin slices of galangal in the sauce, then remove them before serving. These ingredients are traditional in many Thai curry preparations but can be hard to find; lime zest and a little fresh ginger are practical stand-ins, though they give a different aroma. To make the sauce milder, use 1 tablespoon (15 g) curry paste and add more only after tasting. For more heat, add sliced chile at the table rather than making the whole batch hotter.

You can also use the sauce with roasted cauliflower or tofu for a meat-free option, cooking those separately and spooning the sauce over them. For boneless chicken pieces, roast until they reach 165°F (74°C) internally; their cooking time will be shorter, so use a thermometer rather than relying on the wing timing.

Storage and Reheating

Refrigerate cooked wings within 2 hours, preferably with sauce stored separately, in a covered container. They keep for 3–4 days in the refrigerator. Reheat wings on a rack in a 375°F (190°C) oven until hot throughout and the center reaches 165°F (74°C); this usually takes 10–15 minutes, depending on size and whether they are cold. Reheat sauce gently in a saucepan, stirring and adding a splash of water if it has thickened. A microwave is convenient, but it softens the skin. Freeze cooked wings for up to 2 months for best quality, thaw in the refrigerator, then reheat to 165°F (74°C).

Frequently Asked Questions

Can I make these wings in an air fryer?
Yes. Arrange dry, lightly oiled wings in a single layer, working in batches if needed. Air-fry at 400°F (200°C), turning once, for about 20–25 minutes; timing depends on the appliance and wing size. Check that the thickest pieces reach 165°F (74°C), then toss or serve with the separately simmered sauce.

Can I use frozen wings?
Thaw them completely in the refrigerator before cooking, then pat them very dry. Do not roast wings while frozen or partly frozen: they may cook unevenly and will not brown as well. Keep raw poultry and its juices separate from ready-to-eat ingredients.

Is green curry paste very spicy?
It can be, but heat varies by brand and recipe. Start with the amount listed, taste the simmered sauce, and adjust gradually. Coconut milk softens the heat, while lime and herbs make the flavor brighter without adding more chile.

Can I prepare the sauce ahead?
Yes. Make it up to 2 days ahead, cool it promptly, and refrigerate it in a covered container. Reheat gently, stirring often, and add the lime juice after reheating if you want its freshest flavor. Cook the wings close to serving time for the best skin.

Why did the coconut sauce separate?
A hard boil or prolonged high heat can make coconut milk look grainy or oily. Keep the sauce at a gentle simmer and stir occasionally. A little separation is usually harmless; whisk the sauce over low heat before serving.

Can I make this recipe without fish sauce?
Yes. Replace it with 1 tablespoon (15 ml) soy sauce for a savory, saltier result, and taste before adding extra salt. For a gluten-free option, use tamari labeled gluten-free. Curry paste ingredients differ, so check its label if avoiding gluten or other allergens.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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Green Curry Wings with Coconut, Lime, and Crisp Skin