Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

5 mins
1 hr 10 mins
1 hr 15 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with foil.

  • 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.

  • 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.

  • Toss wings in sauce, garnish with cilantro, and serve immediately.

Cook's Note:

Optional: serve with jasmine rice

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Nutrition Facts

197 calories; protein 16.5g; carbohydrates 6.4g; fat 11g; cholesterol 47.6mg; sodium 507.6mg. Full Nutrition