Coconut Curry Chicken Wings

  • Prep + Cook Time
    1 Hours
  • Servings
Where to Buy


  • 2 pounds Georges Farmers Market chicken wings
  • 1 (15 ounce) can unsweetened coconut milk
  • 1/4 cup Thai red curry paste
  • 1 lime, zested and juiced
  • Kosher salt
  • Freshly ground black pepper
  • Cilantro, for serving
  • Thinly sliced scallions, for serving
  • Lime Wedges, for serving

For the Coconut Curry Sauce

  • 1/2 cup coconut milk
  • 1 tablespoon Thai red curry paste
  • 2 teaspoons lime juice
  • 2 teaspoons honey
  • Kosher salt


    1. Combine coconut milk, curry paste, lime zest and lime juice in a medium mixing bowl. Season generously with Kosher salt.  Add chicken wings.  Toss to coat, cover, and refrigerate for at least 4 hours, up to overnight.
    2. Cook chicken wings in oven or air fryer:
      • Air Fryer: preheat on 400°F.  Spray with nonstick cooking spray and add chicken wings in a single layer, leaving a space between each wing and set timer for 18 minutes, carefully flipping the wings halfway through cooking.
      • Oven: preheat oven to 450°F.  Line a baking sheet with aluminum foil.  Lightly coat an oven-safe cooling rack with nonstick cooking spray and set in baking sheet.  Remove chicken wings from marinade and place in a single layer on rack, leaving space between each wing.  Roast for 20 minutes, then flip and cook for an additional 15-25 minutes, until chicken is cooked through.
    3. Toss the cooked chicken wings with the coconut curry sauce or serve on the side as a dipping sauce. Serve with cilantro, thinly sliced scallions, lime wedges, and dipping sauce.

    For the Dipping Sauce

    1. Combine all ingredients in a small saucepan over medium heat and bring to a simmer.  Season with Kosher salt and cook, stirring occasionally, until slightly thickened and fragrant, about 2-3 seconds.  Remove from heat and set aside.

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