Appetizers and Sides/ Poultry

Cambodian Red Curry Chicken Wings


Cambodian Red Curry Chicken Wings

Get your napkins ready for these delicious chicken wings! I came across the recipe of Cambodian red curry wings on the Food & Wine website and wanted to try it for awhile now. I made couple of the changes to the original recipe and decided to bake the wings in the oven instead of cooking them in the skillet. Baking them, in my opinion, gives them a great crispy and brown finish. I really love red curry. It is filled with so many fragrant aromatics like the garlic, lemongrass, ginger and red chilis. The curry paste is then mixed with a coconut milk to create a curry sauce. Red curry can pack a lot of heat, so taste as you go and add more or less chilies depending on your love of spice. These chicken wings are smothered in this delicious red curry coconut sauce that you will be licking your fingers and going for an extra napkins!

Cambodian Red Curry Chicken Wings

  • Servings: 6-8
  • Time: 40 min
  • Difficulty: easy
  • Print


  • 3 pounds chicken wings, tips discarded
  • olive oil
  • 2 shallots, minced
  • 4 garlic cloves, minced
  • 2 lemongrass stalks, tender white inner bulbs only, finely chopped
  • 2 tablespoons minced ginger
  • 1- 2 small dried chiles de árbol, stems discarded (see note below)
  • 2 tablespoons soy sauce
  • 1 tablespoon Asian fish sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground turmeric
  • 1 cup unsweetened coconut milk
  • Zest and juice of 1 lime
  • Sea salt to taste
  • Lime wedges, for serving


  1. Preheat an oven to 425F.
  2. Rinse and thoroughly dry the chicken wings, then toss them in a large bowl with enough olive oil to generously coat, along with little bit of salt. Spread out on a baking sheet (two baking sheets may be required to ensure the wings have plenty of room to caramelize; if that’s the case, switch them halfway through cooking) and roast for 25-30 minutes.
  3. While wings are cooking prepare the sauce. Add 1 tablespoon of oil to the skillet with the shallots, garlic, lemongrass and ginger; cook over low heat, stirring, until softened, 3 minutes. Stir in the chiles, soy sauce, fish sauce, cumin, coriander, paprika, nutmeg and turmeric and cook until fragrant, 3 minutes. Stir in the coconut milk and lime juice.
  4. Transfer to a blender and puree the sauce. Return the sauce to the skillet. Add the chicken wings and toss to coat. Transfer to a platter and serve with lime wedges.
  5. Make Ahead:The red curry coconut sauce can be made 3 days ahead.

Note: chile de arbol is fairly hot, so taste as you go and add more or less chilies depending on your love of spice. If you can’t find chili de arbol in your local grocery store you can substitute them for cayenne pepper or pequin chiles.


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  • Reply
    Bonnie Eng
    July 16, 2014 at 1:11 pm

    These look very yummy!! 🙂

  • Reply
    July 16, 2014 at 1:38 pm

    Wow do those sound good! They look deliciously messy, the best food usually is.

  • Reply
    July 16, 2014 at 1:46 pm

    I’m trying to give up on meat but I cannot resist when I see chicken wings. I make them very often and you’re absolutely right, if they are baked in the oven they taste like heaven! I’ll be trying this recipe for sure 🙂 Thank you for sharing.

    • Reply
      July 16, 2014 at 5:22 pm

      Thanks! Let me know if you try this recipe:) I thought they were pretty good:) thanks for stopping by!

  • Reply
    July 16, 2014 at 1:58 pm

    I love seeing all these flavors in your ingredient list! Yum!

  • Reply
    milk & marigolds girl
    July 16, 2014 at 4:03 pm

    Oh my! These look killer! Can’t wait to give them a go 🙂

  • Reply
    July 16, 2014 at 5:47 pm

    I have my napkin ready 😀 😉 pass me a few of those yummilicious wings 😀

  • Reply
    July 16, 2014 at 11:27 pm

    Yumm Yumm Yumm.. Juicy delicious wings 🙂

  • Reply
    July 17, 2014 at 2:40 am

    I love the spice mix in this recipe, thanks for sharing Olga 🙂

  • Reply
    July 17, 2014 at 4:09 am

    They look super yummy Olga! Might just have to make them soon! 😊😋

    • Reply
      July 17, 2014 at 11:36 am

      Oh thanks! I hope you do:) you can make red curry sauce ahead to save some time. They were very messy but delicious!

  • Reply
    July 17, 2014 at 9:15 am

    Wow. These look so good. I love the flavor palette here and happen to have most of this on hand!

  • Reply
    July 17, 2014 at 6:55 pm

    OMG!!! I love you for sharing this recipe, and to bake them instead of following the original recipe. I need to make this ASAP.

    Btw, I can almost feel the crunch from your photo, and I also love that you used leaf instead of a plate 🙂 It looks so yummy, Olga 🙂

    • Reply
      July 18, 2014 at 9:35 am

      Thank you so much Pang! I really appreciate your kind words and so happy that you liked the recipe:) thanks for stopping by:) have a nice weekend!

      • Reply
        July 18, 2014 at 4:04 pm

        Same to you 🙂

  • Reply
    Dana Fashina
    July 22, 2014 at 8:06 am

    This looks sooooo good!

  • Reply
    Lynz Real Cooking
    September 13, 2015 at 12:18 pm

    I love this! Very different way to make chicken. again so many wonderful flavors!

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