Sticky Spiced Chicken Wings with Thai Green Curry Rice and Peanut-Dressed Green Beans
Sticky Spiced Chicken Wings with Thai Green Curry Rice and Peanut‑Dressed Green Beans is a medium Thai recipe that serves 4. 560 calories per serving. Recipe by Gordon Ramsay on YouTube.
Prep: 1 hr 5 min | Cook: 52 min | Total: 2 hrs 12 min
Cost: $87.35 total, $21.84 per serving
Ingredients
- 12 pieces Chicken wings (about 1.5 lb, separated at joints)
- 2 tablespoons Tamarind paste (smooth, no added sugar)
- 2 tablespoons Palm sugar (packed)
- 1 teaspoon Red chili flakes (adjust to heat preference)
- 2 cloves Garlic cloves (minced)
- 1 tablespoon Fish sauce (Thai style)
- 2 tablespoons Neutral oil (vegetable or canola)
- 1 cup Jasmine rice (rinsed)
- 2 tablespoons Thai green curry paste (store‑bought or homemade)
- ½ teaspoon Salt
- ¼ teaspoon Black pepper (freshly ground)
- 200 grams Green beans (trimmed)
- 2 tablespoons Crunchy peanut butter (adds texture)
- 1 teaspoon Brown sugar
- 1 tablespoon Soy sauce
- 1 teaspoon Rice vinegar
- 1 tablespoon Oil for pan (vegetable)
- 1 teaspoon Toasted sesame seeds (optional garnish)
- 2 stalks Spring onions (thinly sliced)
Instructions
Make the sticky spice marinade
In a mixing bowl combine 2 Tbsp tamarind paste, 2 Tbsp palm sugar, 1 tsp red chili flakes, 2 minced garlic cloves, 1 Tbsp fish sauce and 2 Tbsp neutral oil. Whisk until the sugar dissolves and the mixture is smooth.
Time: PT10M
Coat and marinate the wings
Add the 12 chicken wings to the bowl, toss to coat every piece thoroughly. Transfer to a zip‑top bag or shallow dish, cover, and refrigerate for at least 30 minutes (or overnight for deeper flavor).
Time: PT5M
Pre‑heat the oven and prepare the tray
Set the oven to 170 °C (340 °F). Line a baking tray with aluminum foil, then place a wire rack on top (optional) to allow air circulation.
Time: PT10M
Temperature: 170°C
Bake the wings
Arrange the marinated wings in a single layer on the foil‑lined tray. Bake for 25‑30 minutes, turning halfway through, until the skin is glossy and slightly charred.
Time: PT30M
Temperature: 170°C
Prepare Thai green curry paste (if homemade)
Roughly chop a handful of coriander, 1 stem lemongrass (white part only), 2 green chilies, 2 kaffir lime leaves, 2 shallots, 2 garlic cloves, and a thumb‑size piece of ginger. Add 1 Tbsp oil and blitz in a blender or mortar‑pestle until a smooth paste forms.
Time: PT10M
Cook the jasmine rice
Rinse 1 cup jasmine rice until water runs clear. Combine with 1 ¼ cups water in a saucepan, add a pinch of salt, bring to a boil, then reduce to low, cover and simmer 12‑15 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes.
Time: PT20M
Flavor the rice with green curry
Stir 2 Tbsp green curry paste (homemade or store‑bought) into the hot cooked rice, mixing until evenly coated. Season with a pinch of salt and pepper.
Time: PT5M
Blanch the green beans
Bring a large pot of salted water to a rolling boil. Add the trimmed green beans and blanch for 2‑3 minutes until bright green but still crisp. Drain in a colander and immediately plunge into ice water to stop cooking.
Time: PT5M
Make the crunchy peanut‑chili dressing
In a small bowl whisk together 2 Tbsp crunchy peanut butter, 1 tsp brown sugar, 1 Tbsp soy sauce, 1 tsp rice vinegar and a pinch of chili flakes (optional). Thin with a splash of warm water if needed to reach a pourable consistency.
Time: PT5M
Toss the beans in the dressing
Heat 1 Tbsp oil in a skillet over medium‑high heat. Add 1 sliced garlic clove, sauté 30 seconds until fragrant. Add the blanched beans, pour the peanut dressing over, and toss for 2‑3 minutes until beans are glossy and slightly caramelised.
Time: PT5M
Plate and serve
Divide the green curry rice among four plates, arrange a handful of peanut‑dressed green beans beside it, and place 3‑4 sticky wings on each plate. Garnish beans with sesame seeds and spring onions. Serve immediately while wings are hot and crispy.
Time: PT5M
Nutrition Facts
- Calories
- 560
- Protein
- 30 g
- Carbohydrates
- 70 g
- Fat
- 15 g
- Fiber
- 5 g
Dietary info: Gluten‑free (use tamari if soy sauce contains gluten), Dairy‑free, Nut‑containing, high-protein, high-fiber
Allergens: Fish (fish sauce), Peanuts, Soy
Ingredient Substitutions
- Instead of Chicken wings: Chicken drumettes
- Instead of Tamarind paste: Lime juice + brown sugar (1 tbsp lime + 1 tsp brown sugar)
- Instead of Palm sugar: Brown sugar
- Instead of Red chili flakes: Crushed red pepper
- Instead of Garlic cloves: Garlic powder (½ tsp)
- Instead of Fish sauce: Soy sauce + lime juice (½ tbsp soy + ½ tsp lime)
- Instead of Neutral oil (vegetable or canola): Olive oil (will add flavor)
- Instead of Jasmine rice: Long‑grain rice
- Instead of Thai green curry paste: Store‑bought green curry paste
- Instead of Green beans: Snap peas
- Instead of Crunchy peanut butter: Smooth peanut butter
- Instead of Brown sugar: White sugar
- Instead of Soy sauce: Tamari (gluten‑free)
- Instead of Rice vinegar: Apple cider vinegar
- Instead of Oil for pan (vegetable): Canola oil
- Instead of Spring onions: Chives
Equipment Needed
- Mixing bowl
- Whisk or fork
- Baking tray
- Aluminum foil
- Oven
- Saucepan with lid
- Blender or mortar & pestle (optional)
- Large pot for blanching
- Colander
- Frying pan / skillet
- Wooden spoon or spatula
- Measuring spoons
- Cutting board
- Chef’s knife
- Tongs
Critical Steps — Do Not Skip
- Coating the wings thoroughly with the sticky marinade.
- Baking the wings at the correct temperature to achieve a glossy, slightly charred crust without drying them out.
- Blanching green beans just enough to retain crunch and bright colour.
- Balancing the peanut‑chili dressing thickness; too thick will clump, too thin will not coat.
Chef Tips from the Video
- For extra caramelisation, brush the wings with a little extra oil before the final 5 minutes of baking.
- Toast sesame seeds in a dry skillet for 1‑2 minutes to bring out nutty flavor.
- If you like extra heat, add a finely sliced fresh Thai bird’s eye chili to the bean dressing.
Troubleshooting
Wings are soggy instead of crispy.
Pat wings dry before marinating, use a wire rack on the tray, and finish with a brief broil.
Rice is too dry after mixing with curry paste.
Add a splash of warm water or coconut milk and fluff gently.
Peanut dressing is too thick.
Thin with a little warm water, adding a teaspoon at a time until desired consistency.
Storage
Refrigerator: Store wings, rice, and beans in separate airtight containers for up to 2 days.
Freezer: Wings can be frozen (unbaked) for up to 1 month; thaw before baking.
Room temperature: Do not leave cooked chicken at room temperature longer than 2 hours.
Make-Ahead Tips
- Marinate the wings overnight for deeper flavor.
- Prepare the green curry paste a day ahead and store in the fridge.
- Blanched green beans can be kept refrigerated for 1 day; re‑heat quickly in a hot pan before serving.
Frequently Asked Questions
What is the cultural significance and history of Sticky Spiced Chicken Wings with Thai Green Curry Rice and Peanut‑Dressed Green Beans in Thai cuisine?
Sticky Spiced Chicken Wings with Thai Green Curry Rice and Peanut‑Dressed Green Beans reflects Thailand's love for bold, balanced flavors that combine sweet, sour, salty, and spicy. The dish draws on street‑food traditions where chicken wings are glazed with tamarind and palm sugar, while jasmine rice and green beans showcase the country's staple grains and vegetables. Over time it has become a modern fusion favorite that still honors classic Thai taste principles.
What are the traditional regional variations of Sticky Spiced Chicken Wings with Thai Green Curry Rice and Peanut‑Dressed Green Beans across different parts of Thailand?
In northern Thailand the wings may be marinated with fermented soybean paste (tauchu) and served with sticky rice instead of jasmine rice, while the green beans might be tossed with roasted peanuts and local bird’s eye chilies. Central Thai versions often use a sweeter tamarind glaze and include Thai basil in the curry rice, whereas southern variants add coconut milk to the curry paste for extra richness.
How is Sticky Spiced Chicken Wings with Thai Green Curry Rice and Peanut‑Dressed Green Beans authentically served in Thai street food culture?
Authentic street‑food service plates the wings on a banana leaf, drizzles the sticky glaze over the top, and pairs them with a mound of fragrant jasmine rice tossed in green curry paste. The peanut‑dressed green beans are served in a separate small bowl, allowing diners to mix flavors as they wish. Garnishes such as fresh cilantro, lime wedges, and crushed peanuts complete the presentation.
On what occasions or celebrations is Sticky Spiced Chicken Wings with Thai Green Curry Rice and Peanut‑Dressed Green Beans traditionally enjoyed in Thai culture?
The dish is popular during festive gatherings like Songkran (Thai New Year) and family celebrations because its sweet‑tangy glaze symbolizes good luck and prosperity. It also appears at informal weekend barbecues and street‑food festivals where the bold flavors appeal to large crowds. The combination of protein, rice, and vegetables makes it a well‑rounded choice for communal meals.
How does Sticky Spiced Chicken Wings with Thai Green Curry Rice and Peanut‑Dressed Green Beans fit into the broader Thai cuisine tradition of balancing sweet, sour, salty, and spicy flavors?
The tamarind‑palm sugar glaze provides sour and sweet notes, while red chili flakes add heat and fish sauce contributes saltiness. The Thai green curry rice brings aromatic herbaceousness and a mellow spice, and the peanut‑chili dressing on the green beans adds an extra layer of nuttiness and heat. Together they exemplify the Thai culinary principle of harmony among the four taste pillars.
What are the authentic traditional ingredients for Sticky Spiced Chicken Wings with Thai Green Curry Rice and Peanut‑Dressed Green Beans versus acceptable modern substitutes?
Authentic ingredients include chicken wings, tamarind paste, palm sugar, fish sauce, Thai red chili flakes, garlic, jasmine rice, homemade Thai green curry paste, and fresh peanuts. Acceptable substitutes are lime juice for a brighter sourness, brown sugar for palm sugar, and roasted cashews instead of peanuts, though these changes slightly alter the traditional flavor profile.
What are the most common mistakes to avoid when making Sticky Spiced Chicken Wings with Thai Green Curry Rice and Peanut‑Dressed Green Beans at home?
Avoid overcooking the wings, which can make the glaze hard rather than sticky; keep the glaze on low heat to prevent burning the tamarind and palm sugar. Also, do not under‑season the jasmine rice—curry paste should be evenly distributed for flavor, and toss the green beans just before serving to keep them crisp.
Why does this Sticky Spiced Chicken Wings with Thai Green Curry Rice and Peanut‑Dressed Green Beans recipe use tamarind paste for the glaze instead of lime juice?
Tamarind paste gives a deep, mellow sourness that balances the sweetness of palm sugar and the heat of chili flakes, creating a richer, more complex glaze. Lime juice is brighter and more acidic, which can overpower the subtle caramelization needed for a sticky coating.
How can I make Sticky Spiced Chicken Wings with Thai Green Curry Rice and Peanut‑Dressed Green Beans ahead of time, and what is the best way to store each component before serving?
Cook the wings fully, let them cool, then store them in an airtight container in the refrigerator for up to 2 days; reheat in a 350°F oven to re‑crisp the skin. Keep the green curry rice in a sealed bowl, adding a splash of water before reheating in the microwave. Store the peanut‑dressed green beans without the dressing, then toss with the peanut‑chili sauce just before serving to maintain crunch.
What does the YouTube channel Gordon Ramsay specialize in, and how does his approach to Thai‑inspired dishes like Sticky Spiced Chicken Wings with Thai Green Curry Rice and Peanut‑Dressed Green Beans differ from traditional Thai cooking channels?
The YouTube channel Gordon Ramsay specializes in high‑energy, restaurant‑style cooking that blends classic techniques with bold, modern flavors. Ramsay’s Thai‑inspired dishes, such as Sticky Spiced Chicken Wings with Thai Green Curry Rice and Peanut‑Dressed Green Beans, often incorporate Western plating and ingredient swaps while retaining authentic Thai taste profiles, whereas traditional Thai channels focus more on preserving regional techniques and home‑style presentations.
Last updated: August 20, 2026
