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Thai Green Curry Hot Wings

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Thai Green Curry Hot Wings

Thai Green Curry Hot Wings
Tina Rupp
Provided by:
total prep
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  • 2 tablespoon(s) all-purpose flour
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) ground coriander
  • 2 pound(s) chicken wingettes and drumettes, see Note
  • 2 1/2 tablespoon(s) green hot sauce
  • 2 tablespoon(s) unsalted butter, melted
  • 1/2 tablespoon(s) fish sauce
  • 1 teaspoon(s) Thai green curry paste
  • 2 tablespoon(s) chopped cilantro


  • 1. Preheat the oven to 500°. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with the salt and coriander. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45 minutes, turning once or twice, until browned and crispy. In a bowl, whisk the hot sauce, butter, fish sauce and curry paste. Add the chicken wings to the sauce and toss. Sprinkle with cilantro and serve.