Sticky Massaman Chicken Wings with Lime Dipping Sauce
Oven-baked wings coated in a sweet, warm-spiced massaman glaze, with a zingy dipping sauce.
Made with Massaman curry paste and Nuoc cham (Vietnamese dipping sauce). Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 10
- LevelEasy
- Costabout £1.05 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix your ready made Massaman curry paste (see the base recipe) with the coconut milk, palm sugar, fish sauce and salt in a large bowl.
- 2
Add the wings and turn to coat. Marinate in the fridge for at least 1 hour, or up to 12 hours.
60 min - 3
Heat the oven to 200°C (180°C fan) and line a large tray with baking paper. Spread the wings in a single layer, skin side up.
- 4
Bake for 25 minutes, turn, and bake for another 20 minutes until deep golden, sticky and cooked all the way through with no pink near the bone.
45 min - 5
Squeeze over the lime juice and toss.
- 6
Serve hot, sprinkled with coriander, with your ready made nuoc cham (see the base recipe) for dipping.
Tips
- Dry the wings well with kitchen paper before marinating so they crisp up.
- Never use the leftover raw marinade as a dip. Boil it for several minutes or discard it.
- For extra crisp wings, bake on a wire rack set over the tray.
Storing and freezing
Cool within 1 hour and keep in the fridge for up to 3 days. Reheat in a hot oven until steaming hot all the way through. Freeze cooked wings for up to 2 months.
Questions
Can I air fry them?
Yes, air fry at 190 degrees C for 22 to 25 minutes, shaking halfway, until crisp and cooked through.
Can I use drumsticks?
Yes, drumsticks take longer, about 50 to 55 minutes. Check they are cooked through to the bone.
Are they hot?
No, the glaze is warm and sweet-spiced rather than hot. The dip adds a little chilli.
More made with massaman curry paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.