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Preheat oven to 425°F/220°C. Line a baking sheet pan with parchment paper.
In bowl, season chicken wings with salt and pepper.
On prepared baking sheet pan, spread chicken wings out in one even layer. Season chicken wings with salt and pepper.
Bake at 425°F/220°C for about 30 minutes until golden brown, flip the wings.
Then bake at 425°F/220°C for an additional 10-20 minutes or until the wings are cooked through and crispy.
While wings bake, make curry sauce. Combine coconut milk, curry powder, honey, fish sauce or soy sauce, and chili garlic sauce in a medium saucepan.
Whisk the sauce and simmer over low heat for 5 minutes or until it thickens a bit.
Optional: If you want the sauce thicker, combine the cornstarch and cold water until smooth. Add the cornstarch slurry to the curry sauce and simmer for a couple minutes or until thickened to your liking.
Once sauce simmers and thickens, remove from heat.
Toss wings with curry sauce or dip the wings in the sauce and serve immediately.