Oven Roasted Green Coconut Curry Chicken Wings
If you follow me on Instagram, you may have noticed we have been hosting 4 camp counselors for the last week. In order to make them feel like family, I decided to whip up a few ((8!!!)) pounds of wings. I imagine a big mound of tasty wings to be these guy’s love language. After watching them eat — I now know, I was right!
When trying to decide exactly what types of wings to make, I let my kiddos weigh in on the flavors. but ultimately, this house lives by the rule “the cook is the boss”, haha.
They all wanted honey BBQ and Asian Teriyaki.
Along with those flavors, I also made lemon pepper and green coconut curry.
They were all great – but the biggest gamble was the curry wings. Let me just say this gamble really paid off. They were so flavorful! The spicy curry and sweet & crunchy toasted coconut, fresh cilantro… really, it was the perfect wing. So let’s talk ingredients:
Key Ingredients for Green Curry Chicken
- green curry paste
- coconut milk
- curry powder
I love to keep curry powder and curry paste on hand. These items are full of a large variety of aromatics and spices really simplify the process with preparing recipes like this.
The finely chopped toasted coconut not only adds a bit of sweet to the wings, it also adds an amazing crunch.
Toss to coat & allow the wings to soak in all of the bold flavors by allowing them to rest in the fridge for 4 to 6 hours before baking.
Here they all are – lined up so obediently!
These wings need to be laid out on a parchment lined baking sheet and baked at 400° for 20 to 25 minutes, flipping halfway through. ((ps — oven roasting these wings instead of using the traditional wing cooking method of deep frying cuts the fat & calories by a LOT! You know what that means??! You get to eat more wings – YAY!!))
The aroma coming from the oven as these wings roast is a promise of impending coconut curry deliciousness. The hardest part of the whole process was waiting for them to cool down enough to eat (no one wants wings with a side of singed tastebuds, that’s for sure).
Curry Chicken – VICTORY
YUM!! These wings were sweet, spicy, and packed with the coconut curry flavors I love so much. I can’t wait to make them again — they were just SO, SO incredible. But don’t take my word for it! Just ask our guys! 8 pounds of wings were served & two little wings remained in the bowl after dinner. If that isn’t a “winner, winner chicken dinner” I don’t know what is!
Green Coconut Curry
- 3 T sweet chili sauce (optional)
- 14 oz coconut cream or coconut milk
- 1 T green curry paste
- 1 ½ T curry powder
- ½ c chopped fresh cilantro
- 1 c finely chopped toasted, unsweetened coconut flakes
- ½ c chopped red onion
- 1 cloves fresh, chopped garlic
- 2 T soy sauce
- 2 t vegetable oil
- 2 lb boneless skinless chicken thighs
Toss all ingredients together in a large mixing bowl, cover and refrigerate 1-2 hours (if you don’t have time to marinate ship this step).
Place chicken and liquid into a large baking dish (9”x13”x2”)
Bake for 45 minutes and serve over rice.
NOTE – this recipe can be prepared with boneless skinless chicken thighs too.