Crave-Worthy Chicken Wing Curry: Comfort in Every Bite
Fall-off-the-bone wings simmered in a rich, subtly sweet, coconut-infused curry sauce.
By Janelle
Updated: January 18, 2026
Why I Love This Recipe
Chicken wings often play a supporting role, relegated to appetizers or game-day snacks. But what if we elevated them to center stage, transforming them into a comforting and flavorful curry? This recipe does just that, drawing inspiration from Southeast Asian flavors to create a dish that's both familiar and exciting. The wings are braised in a fragrant coconut curry, resulting in a dish that's perfect for a cozy night in or a casual gathering with friends.
- •Unctuous Texture - The long simmer makes the wings incredibly tender, practically melting off the bone.
- •Subtle Sweetness - Brown sugar balances the spice and savoriness, creating a harmonious flavor profile.
- •Effortless Comfort - This one-pot dish is surprisingly easy to make, perfect for a weeknight meal.
- •Aromatic Infusion - Ginger and garlic infuse the curry with a warm and inviting fragrance.
- •Unexpected Twist - Putting chicken wings in a curry offers a unique and delicious twist on a classic comfort food.
Ingredients You'll Need
Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.
- 2 lbs Chicken Wings (cut into drumettes and wingettes)
- 2 tbsp Coconut Oil
- 1 Yellow Onion (chopped)
- 4 cloves Garlic (minced)
- 1 tbsp Ginger (grated)
- 2 tbsp Red Curry Paste
- 1 can (13.5 oz) Coconut Milk
- 1/2 cup Chicken Broth
- 1 tbsp Fish Sauce
- 1 tbsp Brown Sugar
- 2 tbsp Cilantro (fresh chopped, for garnish)
- 1 Lime wedges (for serving)
Step-by-Step Instructions
- 1
Heat coconut oil in a large pot or Dutch oven over medium heat. The coconut oil adds a subtle sweetness and richness that complements the curry.
~2 min
- 2
Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Cooking the onion first creates a flavorful base for the curry, releasing its natural sugars.
~7 min
- 3
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma of garlic and ginger will fill your kitchen.
~1 min
- 4
Add the red curry paste and cook for 1-2 minutes, stirring constantly, until fragrant. Toasting the curry paste helps to release its flavors and deepen the color.
~2 min
- 5
Add the chicken wings to the pot and stir to coat them evenly with the curry paste mixture. Ensure each wing is well coated to maximize flavor absorption.
~3 min
- 6
Pour in the coconut milk and chicken broth, then add the fish sauce and brown sugar. Stir well to combine all the ingredients, ensuring the brown sugar dissolves completely.
~2 min
- 7
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 35-40 minutes, or until the wings are very tender and the meat is easily falling off the bone. The low and slow simmering process is key to achieving maximum tenderness.
~40 min
- 8
Uncover the pot and increase the heat to medium-high. Simmer for another 5-10 minutes, or until the sauce has thickened slightly. This step concentrates the flavors and creates a richer, more luscious sauce.
~7 min
- 9
Taste and adjust the seasoning as needed. You may want to add a pinch of salt, more fish sauce for umami, or a squeeze of lime juice for brightness.
~1 min
- 10
Garnish with fresh cilantro and serve hot with rice or naan bread. The fresh cilantro adds a pop of freshness and visual appeal.
0 - 11
Serve with lime wedges for an extra zing. The acidity cuts through the richness of the curry.
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How Do I Know It's Ready?
The wings are done when the meat is easily falling off the bone and the internal temperature reaches 165°F (74°C).
Frequently Asked Questions
Yes, but make sure to thaw them completely before cooking.
Final Thoughts
I hope you enjoy making this Crave-Worthy Chicken Wing Curry: Comfort in Every Bite as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!