Crispy baked chicken wings are livened up with the fragrant spices and herbs of Thai red curry—this easy 5 ingredient sauce is the perfect balance of sweet and spicy!
Wings are one of my go-to dinners when I’m having a busy week and don’t have much time to spend in the kitchen. They are quick, delicious and can easily be made into a full meal when paired with vegetables or a big green salad. I also love that they are super versatile and I’m always brainstorming new sauces to satisfy our cravings and keep things interesting.
The recipe I’m sharing today was inspired by Tyler Florence’s Chicken Wings with Chili Lime Butter. My version skipped the whole stick of butter and soy sauce—making these wings healthier, lighter and free of dairy and gluten. The fragrant spices and herbs of Thai red curry paste mixed with coconut aminos, honey, coconut milk and lime created a delicious sauce with the perfect balance of sweetness and spice!
I always bake my chicken wings. They turn out perfectly juicy and crisp without the mess and unhealthy process of deep frying. A simple coating of extra virgin olive oil, sea salt and freshly ground black pepper creates a perfect foundation for soaking up this lively and addicting sauce!
- 2 pounds chicken wings
- Extra virgin olive oil
- Sea salt and freshly ground black pepper
- 4 teaspoons Thai red curry paste
- 1½ teaspoons coconut aminos
- 2 teaspoons honey
- 1 teaspoon full fat coconut milk or coconut oil (melted)
- Juice from 1 lime
- ¼ cup chopped fresh cilantro, optional
- Preheat oven to 425 degrees.
- In a large bowl, toss wings with olive oil, sea salt and pepper until well-coated. Spread the wings on a large rimmed baking sheet and roast for 30-35 minutes or until skin is crisp and golden brown.
- While wings are cooking, whisk together curry paste, coconut aminos, honey and lime juice. Add additional sea salt and pepper to taste.
- Remove wings from oven and toss with sauce until well coated. Garnish with cilantro and serve immediately.
What’s your favorite healthy wing sauce? Let me know in the comments below!
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Where is the coconut milk used in the process?