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Grilled Thai Curry Chicken Wings
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Grilled Thai Curry Chicken Wings

These crispy grilled 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!
Course Grilling
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 1 hour
Total Time 1 hour 25 minutes
Servings 24 Wings
Author Bon Appeteach

Ingredients

  • 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

Instructions

  • 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).