Thai Red Curry Chicken Wings with Lime Dipping Sauce
Crisp oven baked wings coated in red curry paste, served with a sharp, sweet nuoc cham to dip.
Made with Thai red 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
- LevelEasy
- Costabout £0.85 a head
- Oven220°C (200°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
Heat the oven to 220°C (200°C fan). Pat the wings very dry with kitchen paper.
- 2
Toss the wings with the gluten free baking powder, the salt and 1 tbsp oil until evenly coated. Lay on a wire rack over a tray.
- 3
Roast for 25 minutes, turn, and roast 15 minutes more until the skin is crisp and golden.
40 min - 4
Mix your ready made Thai red curry paste (see the base recipe) with the remaining oil and toss it through the hot wings in a bowl.
- 5
Return the wings to the oven for 5 minutes until the coating is sizzling and fragrant.
5 min - 6
Serve with the lime wedges, coriander and the nuoc cham (see the base recipe) for dipping.
Tips
- Baking powder and a dry skin are what make oven wings crisp. Check it is gluten free.
- Coat in the paste only at the end, because the paste burns if roasted for the full time.
- Check the wings are cooked right through: no pink and juices run clear.
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, about 12 minutes. Freeze for up to 2 months.
Questions
Can I air fry them?
Yes, cook at 200 degrees C for 22 minutes, shake, then toss in the paste and air fry 3 minutes more.
Can I use drumsticks?
Yes, but roast 15 minutes longer and check they are cooked through.
Is nuoc cham gluten free?
It can be, if your fish sauce is. The base recipe explains the swaps.
More made with thai red 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.