These crispy grilled, spicy wings bring the heat with this keto friendly, flavorful Thai inspired curry style hot sauce. So get the grill fired up and be ready to bring the heat for game day or your next dinner party!
Grilled Thai Curry Chicken Wings:
Grilled wings are one of my favorite got to keto foods for several reasons. The first being, most people love wings whether they are on a ketogenic diet or not (that’s always a plus in my book). My second favorite thing about a grilled chicken wing, is how crispy they can actually get on the grill.
No oil. No Frying. No huge mess to clean up but you still get that crispy crunchy skin! Plus, who doesn’t love the added flavor from the grill?
When you make your own wings at home as well, you can get creative with the rubs and the sauces. Having the control to play around with flavor profiles, spice pairings, and more allows for true creativity (and a happy belly) in the kitchen.
I was recently reminiscing over this keto and low carb friendly Butter Chicken Hot Wings recipe and my spicy Firecracker Wings recipe but wanted to play around with other spices to switch things up. Many times inspiration comes straight from the fridge (utilizing those leftover ingredients makes me feel better about life) and knew I wanted to re-purpose some leftover coconut milk I had on hand.
When I think coconut milk, I often thing of Indian or Thai cuisine. I was inspired to make a spicy Thai style red curry sauce and rub to really bring the heat with these wings. Get the full sauce recipe below and read through for helpful tips on hot to make grilled wings perfectly crispy every time too!
- Paper Towels
- Baking Sheet
- Large Bowl
- Small Pot
- Measuring Cups/ Spoons
I like to break my wing recipes down into two parts to get the most flavor into the wings. This means we need a good rub and a great sauce!
Thai Curry Chicken Rub-
For the rub, I wanted to use common spices you often find in traditional Thai curry recipes. I started with curry powder, garlic and onion powder, paprika, coriander, and a little dried basil (along with plenty of salt and pepper to get the outside skin packed with flavor).
Once the rub is evenly mixed for the allotment of wings, I set this aside and prep the wings themselves (this is super important to achieve crispy chicken skin on the grill). The first step is remove any excess moisture from the skin on the chicken wings.
If you don’t do this, you end up steaming your wings and this will prevent them from getting crispy! Yuck! I find layering some paper towels out on a baking sheet and placing them evenly across the pan works the most efficiently for this.
Next, bust out a large mixing bowl, your spice rub you just made, and some baking powder. Yes, I said baking powder…
I promise I am not crazy and that there is a good reason for baking powder in this recipe. OK, I might be slightly crazy (ha) but not about this cool trick! You see, baking powder does this really amazing thing when it sits and coats chicken skin for a few hours or overnight. It helps absorb the extra moisture on the outside of the skin and makes these grilled wings taste (in my opinion) better than fried wings!
You do have to let the rub and the baking powder sit however for this to work, so have a little extra patience or plan ahead and let them rest covered in the fridge as needed.
What’s The Best Method For Grilling Chicken Wings?-
When you’re ready to grill your chicken wings, you can use two methods (I have done both and both work great, use what you’re most comfortable with). Grilling your wings can be done hot and fast over direct heat, or low and slow over indirect heat.
For a quicker cook (and my usual go-to method), the direct heat method with your grill set to medium heat is a good way to go. I find that this works best if you stand at the grill and plan on giving these wings your time and attention. Flip them often until they reach a minimum temperature of at least 165 F per FDA guidelines (though I cook mine much higher as I find it helps break down and tenderize the connective tissue better… I shoot for the 190 F range).
For indirect grilling, heat your grill to medium as well, but place your wings on the cooler side of the grill. You can flip these once about half way if you prefer. This method is best if you wanted to add the addition of smoke to your wings for example.
The beauty about grilling with either method, is that you actually do not need to grease your grill grates or add olive oil to the wings before hand. The heat will naturally allow you to move and lift the wings from the grates when the skin is crisp and cooked! Let the meat guide you through this process and you’ll do just fine.
Keto Friendly Thai Curry Sauce-
I wanted to make this sauce out of basic household items and with no added sweeteners in order to keep this friendly for all my keto low carb readers out there. The beauty of this is that there was honestly no compromise on taste or overall flavor!
I reserved some of the rub spices and begin by toasting them a bit over medium low heat in a pot on the stove. They will smell fragrant and lively! Add the butter and allow it to melt, toss in some fresh garlic and fresh ginger (if you have it). I find the fresh ingredients also add a lot to the overall taste of the sauce.
Mix in the coconut milk, some red chili paste and a little fish sauce and soy sauce (sub with coconut aminos if needed) Mix everything together until it’s heated through and let it rest either off the heat or on low. I find the longer this sits the more the flavors will marry together!
When the wings are done, simply toss the sauce on the wings if you’re serving them all at once (it really makes the perfect party recipe). Not interested in eat all the wings at once? Keep the skin crispier and easier to reheat by leaving the sauce on the side too.
If you’re not about that wing life… I won’t judge you (much). But, this sauce would be a great glaze on grilled chicken breast or with shrimp too. Garnish with some green onion slices, a little lime juice, zest or even a few grilled lime wedges too.
Find the full recipe below and be sure to check out more of my grilled chicken recipes, like this crispy grilled chicken thighs or my grilled spatchcock chicken too. Not ready to make these today but want to save this recipe? Bookmark it to your browser or save it on Pinterest!
- 24 Chicken Wings
- 2 tbsp. Baking Powder
- Thai Spice Rub-
- 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
- For The Thai Hot Sauce
- 4 tbsp Butter, melted
- 1 Minced Garlic Clove
- 1/2 tsp Fresh Minced Ginger
- 1 tbsp Thai Spice Rub (from above)
- 1/2 cup Full Fat Coconut Milk
- 1 tsp Fish Sauce
- 2 tbsp. Soy Sauce or Coconut Aminos
- 1/4 cup Red Chili Paste
- Combine all the spice rub ingredients together in a bowl and reserve 1 tbsp of it for the sauce. Set it aside.
- Pat the wings dry with a paper towel. In a bowl, toss the baking powder and the spice rub over the wings and mix them so they are completely coated. Let the wings sit for at least an hour like this in the fridge or overnight.
- To make the sauce, toast the reserved 1 tbsp of spices in a small sauce pan just until they smell fragrant. Add the butter and let it melt, then saute the fresh garlic and ginger. Finally, mix in the coconut milk, chili paste, soy sauce and fish sauce. Whisk it together until its mixed and heated through. Turn off the heat and leave it on the stove top.
- Set your grill for direct or indirect heat. Please read the post above in regards to utilizing these cooking methods for this. Cook the wings to a minimum temperature of 165 F per the FDA safety guidelines (I prefer to actually cook mine to about 190 F for tenderness however).
- Remove from the grill and place in a bowl. Pour the sauce over the wings and toss them in with the sauce and serve. Garnish with lime wedge or zest and some green onion (optional).