Air Fryer Thai Curry Party Wings

According to Claire, NIGHT+MARKET Sahm in Venice Beach is where "California chill meets Bangkok frenzy." She set out to make her own version of their famous crispy chicken wings, spiced with homemade red curry paste and a zippy Thai-inspired sauce. Instead of deep-frying the wings in oil, she achieves a super-crisp texture using an air fryer.
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  • Level: Easy
  • Total: 50 min
  • Active: 20 min
  • Yield: 2 to 4 servings
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Ingredients

2 pounds chicken wings, rinsed under cold water and patted dry

Curry Paste, recipe follows

1/2 cup rice flour

1 tablespoon baking powder

Sauce, recipe follows

Honey, for drizzling

Curry Paste

1/4 cup sliced peeled fresh ginger or galangal

1/2 cup garlic cloves, peeled

1/2 cup sliced shallots

1/2 cup red dried chiles, stemmed

4 makrut lime leaves, torn, or finely grated zest of 2 limes

1/4 cup roughly chopped fresh lemongrass

1 tablespoon kosher salt

1 tablespoon sugar

1 tablespoon fish sauce

1 teaspoon ground white pepper

1/3 cup vegetable oil

Sauce

1 tablespoon freshly squeezed lime juice

1 tablespoon fish sauce

1 tablespoon rice wine vinegar

1 tablespoon honey

3 cloves garlic, minced

2 tablespoons finely chopped scallions

2 tablespoons roughly chopped fresh cilantro

2 fresh red Thai chilies, chopped

Directions

Special equipment:
a 7-quart air fryer
  1. In a large bowl, toss the chicken wings with about 1/2 cup curry paste until well coated. Sprinkle with the rice flour and baking powder and toss again to coat evenly.
  2. Put the wings in the air fryer basket and set the temperature to 400 degrees F. Cook for 25 minutes flipping the wings halfway through. Increase the temperature to 425 degrees F (or the highest setting) and bake until the skin is crispy and brown and the wings are cooked through, about 5 minutes more.  
  3. Remove the wings from the air fryer and transfer to the bowl with the sauce; toss well.  
  4. Transfer the wings to a platter and drizzle with a touch of honey. Serve immediately. 

Curry Paste

  1. Combine the ginger, garlic, shallots, chiles, lime leaves, lemongrass, salt, sugar, fish sauce, white pepper and vegetable oil in a food processor and blend until smooth. Set aside until ready to use or refrigerate in an airtight container for up to 2 weeks.

Sauce

  1. Combine the lime juice, fish sauce, vinegar, honey, garlic, scallions, cilantro and chiles in a large bowl and mix until the honey is dissolved. Let sit for at least 30 minutes before serving.
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