In a large bowl, combine the coconut milk, Thai red curry paste, lime zest, lime juice, and salt. Whisk until blended. Add wings and coat well. Cover and refrigerate for at least 4 hours.

Preheat air fryer to 400°F (200°C). Take wings out of the fridge to rest at room temperature.

Arrange wings in air fryer basket in a single layer. Cook for 18 minutes, flipping halfway.

If baking, preheat oven to 450°F (232°C) and line a baking sheet with parchment paper.

Spread marinated wings on the baking sheet. Roast for 20 minutes, then flip and roast for an additional 15-25 minutes, until golden and crispy.

In a small saucepan, combine remaining coconut milk, Thai red curry paste, lime juice, and salt. Simmer for 2-3 minutes until fragrant.

Toss wings in the coconut curry sauce until coated or serve sauce on the side. Garnish with cilantro, scallions, and lime wedges.