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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

prep:
5 mins
cook:
1 hr 10 mins
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

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

Directions

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

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  • 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
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/19/2019
I made this for dinner tonight and served it with a sour cream and feta cheese dipping sauce. I did add some onion powder to the pepper sauce cut the chicken amount in half but kept the amount of the sauce the same. I served it along with a salad with Asaian cucumber vinaigrette and bleu cheese. I was surprised it wasn't as spicy as I expected. Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/12/2015
Great recipe. I served some as written and some with the sauce on the side for dipping. The sauce is really good over rice and veggies too.:-) Thank you for the recipe. Read More
Rating: 4 stars
04/19/2019
I made this for dinner tonight and served it with a sour cream and feta cheese dipping sauce. I did add some onion powder to the pepper sauce cut the chicken amount in half but kept the amount of the sauce the same. I served it along with a salad with Asaian cucumber vinaigrette and bleu cheese. I was surprised it wasn't as spicy as I expected. Read More