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Thai Red Curry Hot Wings

bd.weld

"A flavorful change from regular hot wings by using Thai flavors. You can adjust the amount of heat in these bold and spicy wings to suit your taste."
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Ingredients

1 h 15 m servings 197 cals
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 6.4g
  • 2%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 508 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with foil.
  2. Place the wings on a baking rack and set on prepared baking sheet. Bake until wing pieces are crispy and golden brown, 60 to 70 minutes.
  3. Whisk cornstarch and Swanson(R) Chicken Stock together in a bowl until smooth. Pour sauce mixture into a saucepan and bring to a simmer; add red curry paste, sriracha, brown sugar, fish sauce, and garlic powder. Whisk until smooth; bring to a boil. Reduce heat and simmer until sauce reaches your desired thickness, about 10 minutes.
  4. Toss wings in sauce, garnish with cilantro, and serve immediately.

Footnotes

  • Cook's Note:
  • Optional: serve with jasmine rice
  • Allstars are loyal Allrecipes community members, selected to be brand ambassadors based on onsite participation, interest, and commitment. Allstars may be compensated for their participation in the Allrecipes Allstar program.

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Reviews

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Great recipe. I served some as written and some with the sauce on the side for dipping. The sauce is really good over rice and veggies too. :-) Thank you for the recipe.