Thai Chicken Wings with Basil Coleslaw

Thai Chicken Wings with Basil Coleslaw

Thai Chicken Wings with Basil Coleslaw 

ATTRIBUTES:  Lunch, Dinner, Appetizer, Comfort Food

PRODUCT USED: Saha Thai Green Curry Base™

PREP TIME: 15-20 minutes COOK TIME: 48-55 minutes





  • Approx. 1 kg (2 lbs) chicken wings (25-30 wings)
  • 1/2 cup (120 ml) Saha Thai Green Curry Base™
  • 1/4 brown sugar
  • Juice of 1/2 lime


  • 1/4 cup (60 ml) Saha Thai Green Curry Base™ 
  • 2 tbsp (30 ml) canola oil
  • Juice of 1/2 lime
  • 1 tbsp (15 ml) toasted sesame seeds
  • 1/4 small Savoy cabbage, thinly sliced
  • 1 small carrot, julienned
  • 1 small red pepper, thinly sliced
  • 1 small bunch of basil, julienned (approx. 1/4 cup lightly packed)


    1. Preheat the oven to 400F. Arrange the wing on a grate over a sheet pan and season them with salt and pepper.
    2. Roast the wings for 40-45 minutes or until brown and crispy.
    3. While the wings are roasting, combine the Saha Thai Green Curry Base™, oil, half of the lime juice and sesame seeds in a large stainless steel bowl. Mix until well combined to make the slaw dressing.
    4. Add the sliced cabbage, carrot, red pepper and red onion to the stainless steel bowl with the dressing and mix until well combined. Set aside to let the vegetables soften.
    5. In a separate bowl, combine the rest of the Saha Thai Green Curry Base™, brown sugar and the rest of the lime juice. Stir until well combined and set aside.
    6. When the wings are cooked through and well browned, take them out of the oven and transfer them to the bowl containing the curry base and brown sugar mixture.
    7. Toss the wings with the sauce until they are well coated and transfer the wings back to the racked sheet pan.
    8. Return to the oven and cook for a further 8-10 minutes, or until the wings are crispy and sticky.
    9. Remove the wings from the oven and set aside to cool slightly. Julienne the basil and mix it into the slaw until well combined.
    10. Sprinkle the wings with some sesame seeds and serve with the slaw.


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