Thai Red Curry Hot Wings recipe

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Ingredients

3 pounds chicken wings, cut apart at joints, wing tips discarded
2 tablespoons cornstarch
1 ¾ cups Swanson® Chicken Stock
3 tablespoons red curry paste (such as Thai Kitchen®)
1 tablespoon sriracha hot chile sauce, or to taste
1 tablespoon brown sugar
1 teaspoon fish sauce
¼ teaspoon garlic powder
¼ cup chopped cilantro

Nutrition Info

196.6 calories
carbohydrate: 6.4 g
cholesterol: 47.6 mg
fat: 11 g
fiber: 0.2 g
protein: 16.5 g
saturatedFat: 3.1 g
servingSize: -
sodium: 507.6 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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® 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.

Recipe Yield

6 servings

Recipe Note

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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