Cambodian Red Curry Chicken Wings

 

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Get your napkins ready for these delicious chicken wings! I came across the recipe of Cambodian red curry wings on the Food & Wine website and wanted to try it for awhile now. I made couple of the changes to the original recipe and decided to bake the wings in the oven instead of cooking them in the skillet. Baking them, in my opinion, gives them a great crispy and brown finish. I really love red curry. It is filled with so many fragrant aromatics like the garlic, lemongrass, ginger and red chilis. The curry paste is then mixed with a coconut milk to create a curry sauce. Red curry can pack a lot of heat, so taste as you go and add more or less chilies depending on your love of spice. These chicken wings are smothered in this delicious red curry coconut sauce that you will be licking your fingers and going for an extra napkins!

Cambodian Red Curry Chicken Wings

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients:

  • 3 pounds chicken wings, tips discarded
  • olive oil
  • 2 shallots, minced
  • 4 garlic cloves, minced
  • 2 lemongrass stalks, tender white inner bulbs only, finely chopped
  • 2 tablespoons minced ginger
  • 1- 2 small dried chiles de árbol, stems discarded (see note below)
  • 2 tablespoons soy sauce
  • 1 tablespoon Asian fish sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground turmeric
  • 1 cup unsweetened coconut milk
  • Zest and juice of 1 lime
  • Sea salt to taste
  • Lime wedges, for serving

Directions:

  1. Preheat an oven to 425F.
  2. Rinse and thoroughly dry the chicken wings, then toss them in a large bowl with enough olive oil to generously coat, along with little bit of salt. Spread out on a baking sheet (two baking sheets may be required to ensure the wings have plenty of room to caramelize; if that’s the case, switch them halfway through cooking) and roast for 25-30 minutes.
  3. While wings are cooking prepare the sauce. Add 1 tablespoon of oil to the skillet with the shallots, garlic, lemongrass and ginger; cook over low heat, stirring, until softened, 3 minutes. Stir in the chiles, soy sauce, fish sauce, cumin, coriander, paprika, nutmeg and turmeric and cook until fragrant, 3 minutes. Stir in the coconut milk and lime juice.
  4. Transfer to a blender and puree the sauce. Return the sauce to the skillet. Add the chicken wings and toss to coat. Transfer to a platter and serve with lime wedges.
  5. Make Ahead:The red curry coconut sauce can be made 3 days ahead.

Note: chile de arbol is fairly hot, so taste as you go and add more or less chilies depending on your love of spice. If you can’t find chili de arbol in your local grocery store you can substitute them for cayenne pepper or pequin chiles.

 

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29 thoughts on “Cambodian Red Curry Chicken Wings

  1. I’m trying to give up on meat but I cannot resist when I see chicken wings. I make them very often and you’re absolutely right, if they are baked in the oven they taste like heaven! I’ll be trying this recipe for sure 🙂 Thank you for sharing.

  2. OMG!!! I love you for sharing this recipe, and to bake them instead of following the original recipe. I need to make this ASAP.

    Btw, I can almost feel the crunch from your photo, and I also love that you used leaf instead of a plate 🙂 It looks so yummy, Olga 🙂

  3. Pingback: Second Annual Potluck Recipes = Bye Bye July 2014 | Kunstkitchen's Blog

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