Red Thai Curry Chicken Wings

StepAwayFromTheCarbs.com

4.50 from 6 votes

These red Thai curry chicken wings only require three ingredients! Low carb, keto, dairy free, and LCHF recipe.

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Prep Time 5

Cook Time 30

Marinating Time 3

Total Time 3 35

Makes: 2 Servings

Net Carbs: 2

Calories: 690

Ingredients Method Nutrition Notes

Ingredients

US CustomaryMetric

2 lb chicken wings
½ cup canned unsweetened coconut milk
1 tbs red Thai curry paste or to taste
salt and black pepper

Step-by-Step Instructions

Preheat the oven to 380F.
To prepare the marinade, pour the coconut milk into a large bowl, and mix the Thai curry paste into it.
Prepare the wings by removing the wing tips with some kitchen shears, and then separating the drumettes from the flats (wingettes).
Add the wings to the marinade and stir well.
Place them in the fridge (covered) until you are ready to cook them.
Transfer the wings to a baking sheet lined with a silicone mat, and season them with salt and pepper. Discard any remaining marinade.
Roast the wings for 30 minutes, or until cooked through.

Nutrition

Calories: 690kcalCarbohydrates: 3gProtein: 46gFat: 53gSaturated Fat: 23gCholesterol: 188mgSodium: 187mgFiber: 1gSugar: 2gNet Carbs: 2g

Notes

2g net carbs (half the recipe)

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.