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Sweet and spicy air fryer Malaysian red curry wings are the perfect addition to your game day spread this year.

Add these fiery air fryer Malaysian red curry wings to your game-day lineup this year.

I’ve been all over air fryer chicken wings lately. They’re so beyond easy to pop in the air fryer, giving you time to whip up any kind of sauce you can imagine.

As a longtime fan of Grumpy Ginger’s Malaysian red curry paste, I’ve had the idea to use their paste as a wing sauce for a long time. I’m so happy I finally got around to making it, and I only wish I’d done it sooner! Their Malaysian red curry paste is super concentrated, extra flavorful, and brings the heat, perfect for a spicy game-day snack!

How to make air fryer Malaysian red curry wings

What you need

Cut chicken wings: You can buy a pack of cut chicken wings or grab the whole wings and cut them yourself. Reserve the tips for broth or stock. Two pounds of cut chicken wings yields 10 to 12 drumettes and flats, so you’ll need 5 to 6 whole wings for this recipe.
Baking powder: As I mentioned in my Air Fryer Chicken Wings post, baking powder is a MUST. It’s the secret to crispy chicken skin. Baking powder’s chemical properties help break down the proteins in the chicken skin. This process pulls out the moisture from the chicken skin. It’s almost like speedrunning a dry brine. Pulling out that excess moisture makes the skin more prone to even browning and crisping up under heat. You only need a scant amount, about ½ teaspoon for a pound of chicken wings.
Salt and pepper: I season the wings simply with salt and pepper. The curry paste is so flavorful that you don’t need anything additional.
Grumpy Ginger Malaysian Red Curry Paste: I used the spicy variety, but the mild variety is also delicious if you’re concerned about heat! If you don’t have Grumpy Ginger, substitute with another Malaysian Red Curry Paste brand or use your favorite Thai red curry paste brand for a different flavor profile.
Butter and honey: To create a thick, sticky sauce, I add butter and honey to the curry paste. Honey also helps counterbalance the spiciness of the curry paste. You can add additional honey for a sweeter sauce if you prefer.
Fresh cilantro: I garnish the wings with freshly minced cilantro, though freshly minced scallions would also be delicious.

How to make it

Step 1: Pat the wings dry and season them with salt, pepper, and baking powder. Add the neutral oil and toss to coat.
Step 2: Preheat the air fryer to 400ºF.
Step 3: Arrange the wings in an even layer in the air fryer basket. Do NOT overcrowd the basket. Cook them in batches if needed. Air fry for 15 minutes. Flip and air fry for 13 to 15 minutes or until the skin is crispy and golden brown. Ensure the wings have reached 165ºF when tested with an instant-read thermometer.

Step 4: While the wings air fry, make the sauce. Add the Malaysian red curry paste to a small saucepan and turn the heat to medium. Once it sizzles, add the butter and honey. Bring to a boil and whisk to combine. Simmer for 5 minutes over low heat. Transfer to a bowl.

Step 5: Once the wings are out of the air fryer, add them to the bowl of wing sauce and toss to coat.

From there, you’re ready to serve it up! Transfer them to a serving platter and sprinkle fresh cilantro on top.

Air Fryer Malaysian Red Curry Wings

Sweet and spicy air fryer Malaysian red curry wings are the perfect addition to your game day spread this year.

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Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: wings

Calories: 125kcal

Equipment

Ingredients

2 pounds cut chicken wings (see Note 1)
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon baking powder
1 tablespoon neutral oil

Malaysian red curry wing sauce:

1 heaping tablespoon Grumpy Ginger Spicy Malaysian Red Curry Paste (see Note 2)
2 tablespoons butter
2 tablespoons honey

For serving:

¼ cup fresh cilantro (minced)

Instructions

Prepare the chicken:

Preheat the air fryer to 400ºF.
Pat the chicken dry and season with salt, black pepper, and baking powder. Add the neutral oil. Toss to coat.

Air fry the chicken:

Spray the air fryer basket lightly with oil. Arrange the chicken wings in an even layer. Air fry for 15 minutes.
Flip the chicken wings and air fry for 13 to 15 minutes or until the skin is crispy and golden brown. Use a meat thermometer to ensure the chicken wings have reached 165ºF.

Make the wing sauce:

Heat 1 tablespoon Grumpy Ginger Spicy Malaysian Red Curry Paste in a small saucepan over medium heat. Once it sizzles, add the butter and honey. Bring to a boil and whisk until smooth. Reduce the heat and simmer for 5 minutes. Taste and adjust the flavors to your preference. Remove from heat and pour the sauce into a large bowl.

Sauce the wings:

Once the wings finish air frying, transfer them to the bowl of Malaysian red curry wing sauce and toss to coat.

To serve:

Transfer the wings to a serving platter. Sprinkle freshly minced cilantro on top. Enjoy!

Notes

Note 1: You can buy a pack of cut chicken wings or purchase whole wings and cut them yourself. Reserve the tips for broth or stock. Two pounds of cut chicken wings yields 10 to 12 drumettes and flats, so you’ll need 5 to 6 whole wings for this recipe.

Note 2: Grumpy Ginger is a concentrated, spicy Malaysian Red Curry Paste. Taste the paste and adjust the quantity as needed. If you don’t have Grumpy Ginger, substitute with another Malaysian Red Curry Paste brand or use your favorite Thai red curry paste brand.

Nutrition

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Air Fryer Malaysian Red Curry Wings

Add these fiery air fryer Malaysian red curry wings to your game-day lineup this year.