Simple Way to Mango Sticky Rice Hot Thai Kitchen

Thai Red Curry Hot Wings

Spoon an equal amount of sticky rice next to it, and top with a few spoons of the thicker sauce.

Recipe Summary Thai Red Curry Hot Wings

A flavorful change from regular hot wings by using Thai flavors. You can adjust the amount of heat in these bold and spicy wings to suit your taste.

Ingredients | Mango Sticky Rice Hot Thai Kitchen

3 pounds chicken wings, cut apart at joints, wing tips discarded

2 tablespoons cornstarch

1 ¾ cups Swanson® Chicken Stock

3 tablespoons red curry paste (such as Thai Kitchen®)

1 tablespoon sriracha hot chile sauce, or to taste

1 tablespoon brown sugar

1 teaspoon fish sauce (Optional)

¼ teaspoon garlic powder

¼ cup chopped cilantro (Optional)

Directions

Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with foil.

Place the wings on a baking rack and set on prepared baking sheet. Bake until wing pieces are crispy and golden brown, 60 to 70 minutes.

Whisk cornstarch and Swanson® Chicken Stock together in a bowl until smooth. Pour sauce mixture into a saucepan and bring to a simmer; add red curry paste, sriracha, brown sugar, fish sauce, and garlic powder. Whisk until smooth; bring to a boil. Reduce heat and simmer until sauce reaches your desired thickness, about 10 minutes.

Toss wings in sauce, garnish with cilantro, and serve immediately.

Optional: serve with jasmine rice

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Info | Mango Sticky Rice Hot Thai Kitchen

prep: 5 mins cook: 1 hr 10 mins total: 1 hr 15 mins Servings: 6 Yield: 6 servings

TAG : Thai Red Curry Hot Wings

Trusted Brands: Recipes and Tips, Swanson®,