Thai Chicken Wings

A quick and easy recipe that doesn’t compromise on flavour. Delicious cooked under the grill or on the BBQ for when the sun shines.


10 Whole chicken wings
100g Shemin’s Thai Green or Red Curry Paste
Salt (optional)
2 tbsp Butter, at room temperature
Chopped fresh coriander and sesame seeds, for garnish


1. Cut the chicken wings through the centre joint to separate the drummettes and transfer to a large bowl.
2. Rub the chicken with 3/4 of Shemin’s Thai Curry Paste to coat. Season with a little salt. Cover and marinate in the refrigerator for at least 2 hours. Overnight if possible.
3. Prepare a grill or the BBQ on a high heat.
4. Grill or BBQ the chicken wings for about 10 minutes, turning as needed, or until slightly charred and cooked through. In the meantime melt the butter in a small pan and add the rest of Shemin’s Thai Curry Paste.
5. Remove the chicken from under the grill and pour the butter over the chicken. Grill for a further 2-3 minutes. Transfer to a platter, sprinkle with sesame seeds and coriander.

This recipe is also great with chicken fillets and drumsticks.

Serves 2

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