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Toast 2 tablespoons jasmine rice and 8 makrut lime leaves in 10-inch skillet over medium heat, stirring often, until rice is deep brown and lime leaves are fragrant, about 5 minutes.
Transfer mixture to spice grinder and let cool to room temperature.
Pulse until rice is finely ground and leaves are in small pieces, about 15 pulses.
Heat ¼ cup unrefined coconut oil in small saucepan over medium heat until shimmering.
Add ¼ cup red curry paste and 2 minced garlic cloves and whisk until curry paste is incorporated and mixture is fragrant, about 20 seconds.
Off heat, whisk in 2 tablespoons fish sauce, 2 tablespoons packed brown sugar, and 2 tablespoons lime juice until incorporated.
Toss wings with curry mixture and toasted rice mixture in large bowl.
Serve.