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Thai hot wings

This Thai inspired wings recipe is a home run. The finish with fresh cilantro leaves adds the right amount of bright flavor notes and complement the wings nicely.

Wings ready to serve!


  • 2 tablespoons all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon ground coriander
  • 2 pounds chicken wingettes and/or drumettes
  • 10 tablespoons (or ½ cup plus 2 tablespoons) green hot sauce (I prefer Louisiana Gold Green Sauce) – – see image below
  • 8 tablespoons unsalted butter, melted
  • 2 tablespoons fish sauce
  • 4 teaspoons Thai green curry paste
  • ½ cup chopped cilantro


  1. Preheat the oven to 500°, placing rack in center position.
  2. Line a large baking sheet with foil and spray with vegetable oil.
  3. In a bowl, mix the flour with the salt and coriander. Add the chicken and toss to coat.
  4. Spread the chicken evenly on the baking sheet in a single layer and spray with vegetable oil.
  5. Roast the chicken for 45 minutes, turning at each 15-minute interval, until browned and crispy.
  6. In a bowl, whisk the hot sauce, butter, fish sauce and curry paste. Add the chicken wings to the sauce and toss. Sprinkle with cilantro and serve.

This recipe is inspired and adapted from the original Food and Wine version.

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