So apparently there’s going to be a football game during the Bad Bunny concert this weekend . While I’m sure you can deduce that the Super Bowl is not be my thing, tailgating certainly is. And what is more iconic at a tailgate than wings…but not just any old wings. This occasion, cherished as it is, feels like a perfect excuse to whip up something bold, sultry, and drenched in tropical flavor. Enter these Green Curry Wings, marinated in a silky blend of coconut milk, lime, cilantro, lemongrass, ginger, garlic, and chilis that does double duty as a dizzyingly delectable dipping sauce.
These Green Curry Wings are creamy, herby, citrusy, and gently spicy, with that slow-building heat that lingers in the best way. After a nice soak in all that fragrant goodness, the wings are air-fried or broiled until caramelized and juicy, then drizzled with the green curry dipping sauce that’s rich, aromatic, and dangerously spoonable. These are the kind of wings you make when you want the table to feel a little extra — lush, sexy, and full of flavor. The kind that disappear long before Bad Bunny sings his last “Estamos Bien.” These should not be saved for only sports ball occasions, so let’s get into it.
The secret to my Green Curry Wings rests in the marinade. Inspired by Thai green curry, these wings are marinated in a fragrant blend of coconut milk, lime, herbs, and chilis for a flavor that’s bright, creamy, and gently spicy. While this marinade offers rich complexity, it is a cinch to make.
Start by gathering all the marinade ingredients:
Add them all to a blender or food processor:
Blend until smooth:
Once the sauce is ready I prep the wings. You can sometimes find wings at the grocery store that are already cut into flats and drumettes, but if you can’t, it’s easy enough (and less expensive!) to cut them yourself. Do you HAVE to break down the chicken wings? No, but separating the pieces allows for more even cooking and browning. It also makes the wings easier to eat and allows for the sauce to better coat all of the surface area.
First cut off the tip. You can save these to make stock (throw them in a zip top bag in the freezer and make your stock once the bag is full).
Feel for the soft spot between the bones — that’s the joint. You always want to cut through the cartilaginous joint, not the bone. It’s softer, cleaner, and easier.
Marinating is where the magic of this recipe happens. 6 hours at a minimum, but overnight is best. The coconut milk helps keep the wings juicy while they soak up all the intense flavors of the aromatics:
Once they are done marinating you can either broil or air-fry them, I give instructions for both on the recipe card.
Start by wiping off excess marinade:
Cook until the juices run clear, about the same time for both the air-fryer and the broiler. The broiler will need more careful monitoring so the wings don’t burn.
They will be gorgeously bronzed when they done:
While they are cooking, we are going to reduce the marinade and turn it into a luscious sauce. Pour the marinade into a pan and simmer for at least 3 minutes (this kills any potential bacteria from the raw chicken).
Serve your Green Curry Wings with this addictive sauce on the side. Is there anything better than crazy delicious wings with an equally amazing sauce for dunking?! I think even Bad Bunny would approve of these. Let me know what you think and tag us in your pics @funkyasiankitchen, we love seeing your creations!
Looking for more Asian inspired wings? Check out these smoked favorites, or my Salt and Pepper Wings!
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Green Curry Wings
- Prep Time: 15 minutes (plus marinating)
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: serves 3-4 1x
- Category: small plates, snacks, starters
- Cuisine: pan-Asian
Ingredients
For the wings:
- 3 lbs. Chicken wings
- Lime wedges or some chopped cilantro for garnish, optional
For the marinade:
- 6 ounces coconut milk
- ½ bunch cilantro
- 2 limes, juiced
- 4 scallions, trimmed and cut into thirds
- 1 ounce ginger (about 2” long about 2” thick) peeled and sliced
- 2 Tablespoons chopped lemongrass
- 2 jalapenos chilis trimmed and sliced
- 2 thai bird chilis minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 cloves garlic minced
- 1 Tablespoon brown sugar, lightly packed
- ¼ teaspoon salt
- ¼ cup fish sauce
Instructions
Make the marinade:
Add coconut milk, cilantro, lime juice, lemongrass, chilis, ground cumin, ground coriander, garlic, salt, and fish sauce to a blender cup. Blend until smooth.
Marinate the wings:
Place the wings in a container and pour the marinade over the wings. Make sure the wings are evenly coated. Marinate overnight for best flavor, or 6 hours minimum.
Airfry or broil the wings:
To Airfry:
Spray the pan with non-stick spray. Wipe excess marinade off of the wings and place the wings on the tray. You can either airfry one tray at a time or do 2 trays at once. If you do 2 trays, you should rotate the tray positions and flip the wings over to the other side half way through, for even cooking/browning. Air fry for 20-25 minutes at 400 degrees. The juices should run clear, not pink when poked with a knife and the internal temperature should be 165 F.
To Broil:
Spray a rimmed baking sheet with oil and place the wings skin side up.
Preheat the oven broiler on high for 3 minutes before cooking. Place the baking sheet in the middle rack of the oven, about 8 inches away from the heating element. Cook for 9–10 minutes, until nicely browned and crispy. Then, flip the wings to cook the other side (skin side) for another 9–10 minutes. Watch the chicken carefully so it does not burn; if your oven is small or strong, lower the heat to medium (if available) or on a lower rack. The juices should run clear, not pink when poked with a knife and the internal temperature should be 165 F.
Reduce the Marinade to make a dipping sauce:
While the wings are cooking, make the dipping sauce. Pour the marinade into a small pan and bring to a simmer over high heat. Lower the heat to medium and simmer for 3-5 minutes, stirring regularly so the thickening sauce does not burn. Do not taste the sauce until it has finished simmering and any potential bacteria has been killed.
Serve the wings:
Transfer the wings to a large platter with the sauce on the side, garnishing with some wedges of lime if desired. Serve immediately.
Keywords: wings, party food, curry, coconut milk, chicken
Yes you absolutely could use it. I would thin it out with some coconut milk/cream. If you have a 4 ounce can of paste, use one 14 ounce can of coconut cream/milk. Add a a teaspoon or two of brown sugar, a couple tablespoons of fish sauce, and a dash of salt. Mix it up and taste it, adjusting the seasonings as needed. Then pour over your wings to marinate. Enjoy!
I have had a container of Mae Ploy green curry paste waiting around for a minute. Could I use that with this recipe. I’m looking forward to trying your homemade green curry also, thank you.