Grilled Thai Curry Chicken Wings

These Grilled Thai Curry Chicken Wings are marinated in a fragrant blend of coconut milk, red curry paste, and fresh herbs, then grilled to perfection for a smoky, charred finish. Bursting with bold Thai flavors, they’re perfect for serving with a tangy dipping sauce and fresh lime wedges.

Why This Recipe Works

Bold flavors from the marinade: The combination of coconut milk, red curry paste, and aromatic herbs infuses the chicken wings with rich Thai flavors, ensuring each bite is both spicy and savory.

Perfectly grilled texture: Grilling the wings adds a smoky, charred finish, enhancing the flavor while keeping the meat juicy and tender inside.

Balanced heat and freshness: The tangy lime wedges and optional dipping sauce help balance the spiciness of the curry, providing a refreshing contrast that elevates the overall taste experience.

For more detailed tips on grilling wings, check out this article on Smoked Wings on an electric smoker.

Supplies Needed

• Paper Towels
• Baking Sheet
• Large Bowl
• Small Pot
• Whisk
• Measuring Cups/ Spoons
• Tongs

Ingredients Breakdown

Chicken Wings & Baking Powder

• 24 Chicken Wings: Choose fresh, high-quality chicken wings, which are perfect for grilling and absorbing the rich Thai flavors from the rub and sauce.
• 2 tbsp. Baking Powder: Helps create extra crispy skin by drawing out moisture from the wings during grilling.

Thai Spice Rub
This homemade spice rub is packed with bold, aromatic flavors that give the wings their distinctive Thai taste:

• 2 tbsp Curry Powder: A blend of spices that brings warmth and a subtle kick of heat to the wings.
• 1 tsp Coriander: Adds a slightly citrusy, earthy note that pairs well with the other spices.
• 2 tsp Cumin: Provides a rich, smoky undertone, enhancing the depth of flavor.
• 1 tbsp Dried Basil: Lends an herbaceous aroma with a touch of sweetness.
• 2 tsp Garlic Powder: Adds savory depth and complements the curry and cumin.
• 2 tsp Onion Powder: Enhances the overall flavor by adding subtle sweetness and savoriness.
• 2 tsp Salt & 2 tsp Black Pepper: Essential for seasoning, balancing the flavors, and bringing out the best in the spice blend.

Thai Hot Sauce
This sauce adds a creamy, spicy layer to the wings, taking the flavor up a notch:

1/4 cup Red Chili Paste: The key to delivering that bold, spicy kick, it adds vibrant heat and depth to the sauce.

4 tbsp Butter, melted: Helps create a smooth, rich base for the sauce and balances out the heat.

1 Minced Garlic Clove: Provides a fresh, aromatic kick that complements the rich sauce.

1/2 tsp Fresh Minced Ginger: Adds a zingy, slightly spicy warmth that brightens the sauce.

1 tbsp Thai Spice Rub: Reinforces the flavors of the wings, tying everything together.

1/2 cup Full Fat Coconut Milk: Creates a creamy, luscious texture and imparts a subtle sweetness, balancing the heat of the chili paste.

1 tsp Fish Sauce: Adds an umami-rich depth, typical of Thai cuisine.

2 tbsp Soy Sauce or Coconut Aminos: Provides salty, umami flavor, enhancing the savory notes of the sauce.

How To Grill Thai Curry Wings

Step 1: Prep the Wings for Grilling
Start by patting the 24 chicken wings dry with paper towels. Dry wings help the baking powder (2 tbsp) work its magic. Tip: Baking powder is key for crispy skin—it helps draw out moisture from the wings as they cook, giving you that satisfying crunch when they come off the grill.

Step 2: Make the Thai Spice Rub
In a small bowl, combine your spices to create the Thai rub. Mix together:

• 2 tbsp curry powder
• 1 tsp coriander
• 2 tsp cumin
• 1 tbsp dried basil
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp salt
• 2 tsp black pepper

Tip: For best results, coat the wings evenly with the spice rub, making sure each wing is fully covered. This spice blend creates layers of bold flavors that are the foundation of this dish.

Step 3: Season the Wings
Toss the dry wings in the Thai spice rub until they are fully coated. Tip: You can let the wings sit with the rub for 15-30 minutes to enhance the flavor, or if you’re planning ahead, refrigerate them overnight for an even more robust taste.

Step 4: Preheat Your Grill
Preheat your grill to medium-high heat (around 375°F-400°F). Make sure the grill grates are clean and lightly oiled to prevent sticking. Tip: Indirect grilling works best for wings to avoid flare-ups. Place the wings away from direct flames for even cooking.

Step 5: Grill the Wings
Place the seasoned wings on the grill, skin side up. Close the lid and grill for 20-25 minutes, flipping halfway through. The wings should reach an internal temperature of 165°F and have a crispy, charred exterior. Tip: Use a meat thermometer to check the temperature so your wings stay juicy and perfectly cooked.

Step 6: Make the Thai Hot Sauce
While the wings are grilling, prepare the hot sauce by melting 4 tbsp butter in a small saucepan. Stir in:

• 1 minced garlic clove
• 1/2 tsp minced fresh ginger
• 1 tbsp Thai spice rub (from earlier)
• 1/2 cup full-fat coconut milk
• 1 tsp fish sauce
• 2 tbsp soy sauce or coconut aminos
• 1/4 cup red chili paste

Simmer gently until the sauce thickens and all ingredients are combined. Tip: Adjust the heat level to your preference by adding more or less red chili paste. The coconut milk balances the spice, so the sauce has a creamy, spicy finish.

Step 7: Toss and Serve
Once the wings are grilled to perfection, remove them from the grill and toss them in the Thai hot sauce. Tip: For even coating, place the wings in a large bowl and pour the sauce over them while gently tossing. Garnish with lime wedges for an extra burst of freshness and serve hot.

Enjoy these Grilled Thai Curry Wings with your favorite dipping sauce or on their own for a flavorful, crowd-pleasing dish!

More Recipes To Try

Grilled Curry Chicken Salad

Coconut Curry Butternut Squash Soup

Grilled Lemon Pepper Chicken Wings