Our Grilled Thai Red Curry Chicken Wings combine smoky grilled chicken with the warm, fragrant notes of Thai red curry. This recipe delivers a balanced mix of savory, spicy, and slightly sweet flavors with a creamy coconut-based sauce and crisp stir-fried vegetables. It’s an excellent alternative to traditional wings and a great way to introduce Thai-inspired flavors into a family meal.
Thai Red Curry Chicken Wings
These grilled Thai red curry chicken wings offer a satisfying contrast of textures: crisp, caramelized skin with juicy meat inside, finished in a silky sauce made with coconut milk and red curry paste. The red curry and aromatic ingredients—garlic, ginger, lemongrass, and fish sauce—create a complex but approachable flavor profile. Stir-fried vegetables add brightness and crunch, making this a well-rounded main course served over steamed rice.
The technique is straightforward: a simple dry rub of red curry powder and spices before grilling gives the wings an immediate savory backbone, while simmering a homemade curry sauce allows the flavors to meld and deepen. Tossing the grilled wings with the sauce and vegetables lets the wings pick up extra flavor without losing their crispness. This recipe scales easily, and components can be prepped ahead for a faster finish at mealtime.
Adjust the heat level to taste by changing the amount of red curry paste or cayenne. Use the stir-fry as a template—swap in seasonal produce or what you have on hand. The combination of grilled wings, bold sauce, and fresh vegetables makes this dish a crowd-pleaser for weeknights, gatherings, or game-day menus.
Why You’ll Love This Dish
- Bold, layered flavors: Red curry, lemongrass, and coconut milk create a rich, aromatic sauce.
- Balanced meal: Protein, vegetables, and rice make for a complete dinner.
- Flexible spice level: Easy to make milder or hotter to suit different palates.
- Great texture: Grilled, crispy wings paired with tender-crisp vegetables and silky sauce.
Recipe Shopping List
Before you start, gather the following ingredients. Quantities and full instructions are listed in the recipe card below.
- Chicken wings (about 2 pounds)
- Red curry powder
- Salt, onion powder, granulated garlic
- Cayenne pepper (optional, for extra heat)
- Chicken stock
- Sweetened Thai coconut milk
- Thai red curry paste
- Minced garlic and minced ginger (or pastes)
- Lemongrass paste
- Fish sauce
- Bell pepper
- Baby bok choy
- Onion
- Carrot
- Cooking oil
- Crushed garlic and fresh cilantro for garnish
- Cooked white rice for serving
How To Make This Recipe
Here’s an overview of the process. Follow the step-by-step instructions in the recipe card to get consistent results.
- Season & Grill: Coat the wings with red curry powder, salt, garlic powder, onion powder, and cayenne pepper. Grill until golden and the internal temperature reaches 165°F.
- Prepare the Sauce: Simmer chicken stock with coconut milk, red curry paste, garlic, lemongrass paste, fish sauce, and ginger until flavors meld and sauce thickens slightly.
- Stir-Fry Vegetables: Quickly stir-fry bell pepper, bok choy, onion, and carrot until tender-crisp; add garlic briefly at the end.
- Combine: Add the vegetables to the simmering sauce, then toss the grilled wings in the sauce to coat evenly.
- Serve: Serve the wings and saucy vegetables over steamed rice, garnished with chopped cilantro and lime if desired.
Recipe FAQ
Can I use a different type of milk instead of coconut milk?
Coconut milk contributes both flavor and richness to the sauce; it’s difficult to replicate with other plant or dairy milks. If you must substitute, choose a full-fat alternative and be aware the flavor will change.
How can I make this dish vegetarian?
Replace the chicken wings with firm tofu or tempeh and use vegetable stock instead of chicken stock. Use the same red curry seasonings and cook until tofu is browned and the sauce has melded with the vegetables.
Serve This With…
- A crisp cucumber salad for a refreshing contrast
- Steamed jasmine rice to soak up the sauce
- Extra cilantro and lime wedges for garnish
- A chilled iced tea or a light beverage to balance the spice
Chicken Wings Recipe
- Traeger-style grilled chicken wings (another variation)
- Mango chipotle wings
- Wings with spicy miso
- Crispy pan-fried wings
- Blackstone-style crispy chicken wings
- Spicy grilled wings
- Grilled wing lollipops
Grilled Thai Red Curry Chicken Wings
These wings are seasoned with Thai spices and finished in a creamy red curry sauce with crisp vegetables.
Prep Time: 15 minutes
Additional Time: 35 minutes
Total Time: 50 minutes
Ingredients
Wings
- 2 pounds chicken wings
- 2 tablespoons red curry powder
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon granulated garlic
- ½ teaspoon cayenne pepper powder (optional)
Sauce
- 2½ cups chicken stock
- 1 can sweetened Thai coconut milk
- 5 tablespoons Thai red curry paste
- 1 tablespoon minced garlic or garlic paste
- 1 tablespoon lemongrass paste
- 2 teaspoons fish sauce
- 1 teaspoon minced ginger or ginger paste
Stir Fry
- 1 tablespoon oil
- 1 bell pepper, sliced
- ½ pound baby bok choy, halved or chopped
- 1 medium onion, sliced
- 1 large carrot, julienned
- ¼ teaspoon salt
- 1 tablespoon crushed garlic
- 2 tablespoons chopped cilantro
- 4 cups cooked white rice, for serving
Instructions
- Preheat the grill to 375°F (190°C).
- Season the wings with red curry powder, salt, garlic powder, onion powder, and cayenne.
- Grill the wings about 7–8 minutes per side, until the skin is browned and the internal temperature reaches 165°F (74°C).
- While the wings cook, combine the sauce ingredients in a saucepan. Bring to a simmer and cook gently over low heat to meld the flavors.
- Heat oil in a wok or large skillet over medium-high heat. Stir-fry the bell pepper, bok choy, onion, and carrot until tender-crisp.
- Add crushed garlic and cook 30–60 seconds more until fragrant.
- Stir the cooked vegetables into the sauce.
- Toss the finished grilled wings with the sauce and vegetables. Serve immediately over cooked rice, garnished with chopped cilantro and lime if desired.
Nutrition Information
Yield: 4 Calories per serving: 871
Total Fat: 51g Saturated Fat: 28g Cholesterol: 99mg
Sodium: 1338mg Carbohydrates: 69g Protein: 35g