Grilled red curry chicken wings

Grilled red curry chicken wings

Even though it is still summer, I can't help but notice that fall is beginning stretch its arms a bit as it gets ready to make its yearly debut. The cooler evenings and mornings, the imminent start of the school year, and preseason NFL have got me thinking about wings. Chicken wings. Since it's still summer, I'm going to grill my chicken wings. Eschewing the tried and true Buffalo-style wing in favor of something more adventurous, yet still somewhat kid-friendly, I decided to experiment with a red curry wing that borrows heavily from the Thai kitchen.

I remember seeing Tyler Florence making something very similar to what I made and thinking to myself, "I need to try those!" Red curry paste is the base for my sauce that I bathed the crispy-skinned wings in, once they finished their stint on the grill. The sauce has all of the hallmarks of a great Thai dish - salty, sweet, sour, savory, fresh. Instead of the more traditional coconut milk, I used butter. 

When cooking chicken wings on the grill, I prefer using indirect heat. It allows for them to cook all the way through gently while slowly rendering the fat and allowing for nice and crispy skin. If you cook wings over direct heat, you tend to get lots of flare-ups, overly charred skin combined with that unappealingly pink interior meat. Take your time and cook the wings slowly. 

Have your sauce ready to go and immediately dump the hot wings right into the bowl of sauce and toss to coat. The heat of the wings hitting the sauce will open up the aromatics in the sauce. Serve immediately! 


Ingredients: 2 dozen chicken wing pieces, 1 TB red curry paste, 3 TB butter, 3 TB honey, 1 tsp fish sauce, juice of 1 lime, salt

Preheat your grill.

  1. While the grill is preheating, season the chicken wings with salt and let them sit at room temperature until the grill is ready.
  2. In a large bowl, combine the butter (melted or softened), the curry paste, fish sauce, honey and lime juice and combine well.
  3. If the bowl is microwave-safe, go ahead and nuke it for a minute to warm it up a bit to help bring out all the flavors. 
  4. When the grill is ready, place the chicken wings over indirect heat to prevent flare-ups.
  5. The wings should take 30-40 minutes, maybe even longer. Cook them gently, flipping them occasionally so the skin gets nice and crispy. 
  6. When the wings are done cooking, remove them directly into your bowl of sauce and coat them well with the sauce. 
  7. Slide them onto a plate and dig in!