Prepare to embark on a culinary journey that will transform your ordinary chicken wings into an extraordinary explosion of Thai-inspired flavors! These Thai Basil Curry Chicken Wings are not just a recipe—they're a sensational experience that combines crispy, golden wings with a creamy, aromatic curry sauce that will make your dinner guests swoon. Whether you're a spice lover, a Thai cuisine enthusiast, or simply someone who craves mind-blowing flavor combinations, this recipe is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Thai
Serves: 4 servings
Ingredients
- 2 lbs chicken wings
- 1 tablespoon vegetable oil
- 2 tablespoons Thai red curry paste
- 1 can coconut milk
- 1 cup fresh Thai basil leaves
- Salt and pepper to taste
Instructions
- Prepare the chicken wings by patting them dry with paper towels. Season generously with salt and pepper on all sides.
- In a large skillet or cast-iron pan, heat vegetable oil over medium-high heat until shimmering.
- Carefully add chicken wings to the hot pan, ensuring they are not overcrowded. Cook for 5-6 minutes on each side until they develop a golden-brown crispy exterior.
- Reduce heat to medium and add Thai red curry paste to the pan. Stir and coat the wings evenly, allowing the paste to bloom and release its aromatic oils for 1-2 minutes.
- Pour in the coconut milk, stirring to combine with the curry paste and create a rich, creamy sauce. Bring to a gentle simmer.
- Cover the pan and let the wings cook in the sauce for 20-25 minutes, turning occasionally to ensure even cooking and sauce coverage.
- Check that chicken wings are cooked through by ensuring internal temperature reaches 165°F (74°C).
- In the final 2 minutes of cooking, tear fresh Thai basil leaves and sprinkle them over the wings, allowing them to wilt slightly and release their fragrant oils.
- Remove from heat and let rest for 5 minutes before serving. Garnish with additional fresh Thai basil leaves if desired.
Tips
- Pat the chicken wings completely dry before seasoning to ensure maximum crispiness and better browning.
- Use a cast-iron skillet if possible, as it provides the most even heat distribution and creates an incredible golden crust.
- When adding Thai red curry paste, let it "bloom" in the oil for 1-2 minutes to release its full depth of flavor.
- Don't overcrowd the pan when initially searing the wings—this ensures they get crispy instead of steaming.
- Use fresh Thai basil leaves if possible, as they provide a more intense and authentic flavor compared to dried herbs.
- Check the internal temperature of the chicken wings with a meat thermometer to ensure they're perfectly cooked at 165°F (74°C).
- Let the wings rest for 5 minutes after cooking to allow the juices to redistribute, ensuring maximum tenderness.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 5g
Protein: 35g
Fat: 32g
Saturated Fat: 20g
Cholesterol: 145mg
