Enjoy these Crispy Curry Wings with this simple and easy recipe through baking in the oven or air frying! Seasoned chicken wings baked or fried to crispy perfection, then tossed in a creamy curry sauce.
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**Recipe originally published: September 17, 2022, Post updated: August 23, 2023
Appetizers For A Crowd
When it comes to party food or game day appetizers, chicken wings are always a crowd favorite. There can never be enough variation of flavors to have in your back pocket. So I’m always on the lookout to try out new recipes!
I was inspired to make these because of the Thai curry flavored ones from Buffalo Wild Wings. And it gave me the idea to come up with my own version of curry wings!
With much experimentation, these turned out exactly how I wanted it to.
Aromatic Crispy Curry Wings
The wings are coated in seasoned batter and baked in the oven (or air fried) until it achieves that beautiful crispy texture. Then they’re tossed in a delectably aromatic curry sauce that has a hint of spice.
For the sauce, rather than using curry powder, I experimented by using Japanese curry cubes for this recipe. And together with butter, garlic, coconut milk, and a bit of lime juice, the sauce is absolutely delectable!
It’s also a quick recipe to prepare! You only need 10 minutes to put everything together before you place it in the oven for an hour.
And voila! Delicious crispy oven-baked curry wings.
(Here’s another recipe that uses Japanese curry cubes: Japanese Inspired Creamy Curry Udon (15 Minutes))
Ingredients You’ll Need
(For full ingredient measurements, please proceed to the recipe card below.)
Oven Baked Chicken Wings Option
- Chicken wings (cut into drumettes and flats)
- Cornstarch
- Garlic powder
- Salt
- Pepper
Curry Sauce
- Butter
- Garlic
- Coconut milk
- Japanese curry cubes
- Water
- Lime juice
- Sugar
- Chili flakes (optional)
- Green onions
Air Fryer Option
- Flour
- Salt
- Pepper
- Garlic powder
how to make crispy curry chicken wings
Oven Baked Chicken Wings
- Preheat oven to 400 F.
- Mix all the dry ingredients together and pat dry the wings (very important step) before coating in mixture.
- Lay wings on a baking rack and bake for 1 hour, flipping halfway through (see notes for other cooking suggestions).
Curry Sauce
- Melt butter over medium low heat and add garlic. Sauté for 30 seconds – 1 minute.
- Pour in coconut milk and add curry cube. Stir until curry cube dissolves before adding water, lime juice, sugar, chili flakes and chili powder. Stir until well combined. Turn off heat, add green onions and stir.
- Add wings to sauce and toss to coat. Serve with lime wedges and enjoy!
Air Fryer Chicken Wings Option
- Coat every piece of the chicken wings with the seasoned flour.
- Spray a thin layer of cooking spray at the bottom of the air fryer basket and place the wings skin down, making sure not to overcrowd and that the wings are not touching.
- Spray the chicken wings with another layer of cooking spray and air fry it at 350 F for 10 minutes, flip it then 375 F for another 10 minutes.
- Once cooked, let it cool slightly for 2-3 minutes before tossing it with the sauce.
Notes for Crispy Curry Wings (Oven Bake/Air Fry)
- Deep fry option: You can also deep fry the chicken if that’s what you prefer. Double fry for extra crispiness.
- Another chicken wings recipe: If you love these wings, you can also try these Soy Garlic Wings for a different sauce option.
- Pat wings dry: It’s important to pat dry the wings because if it’s wet then it’s hard for the wings to crisp up.
- Spicy level: I put in only a teaspoon of chili flakes just for a hint of spice. However, you can adjust this based on your level of spice preference.
More Chicken Recipes
- Malaysian Honey Chicken Wings
- Soy Garlic Wings (Air Fry/Oven bake)
- Spicy Honey Garlic Wings
- Garlic Fried Chicken (Ayam Goreng Bawang Putih)
- Chicken Katsu Sandwich Sliders
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Crispy Curry Wings (Oven Bake/Air Fry)
Ingredients
Oven Baked Chicken Wings
- 7 whole chicken wings (cut into drumettes and flats)
- 3 tbsp cornstarch
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
Curry Sauce
- 1/2 tbsp butter
- 1 tsp minced garlic
- 1/2 cup coconut milk
- 1 cube Japanese curry crushed
- 4 tbsp water
- 1 tsp lime juice
- 1/2 tsp sugar
- 1 tsp chili flakes optional
- 2 tsp minced green onions
Air Fryer Option
- 3 tbsp flour
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
Instructions
Oven Baked Chicken Wings
- Preheat oven to 400 F.
- Mix all the dry ingredients together and pat dry the wings (very important step) before coating in mixture.
- Lay wings on a baking rack and bake for 1 hour, flipping halfway through (refer below for air fryer option).
Curry Sauce
- Melt butter over medium low heat and add garlic. Sauté for 30 seconds – 1 minute.
- Pour in coconut milk and add curry cube. Stir until curry cube dissolves before adding water, lime juice, sugar, chili flakes and chili powder. Stir until well combined. Turn off heat, add green onions and stir.
- Add wings to sauce and toss to coat. Serve with lime wedges and enjoy!
Air Fryer Chicken Wings Option
- Coat every piece of the chicken wings with the seasoned flour.
- Spray a thin layer of cooking spray at the bottom of the air fryer basket and place the wings skin down, making sure not to overcrowd and that the wings are not touching.
- Spray the chicken wings with another layer of cooking spray and air fry it at 350 F for 10 minutes, flip it then 375 F for another 10 minutes.
- Once cooked, let it cool slightly for 2-3 minutes before tossing it with the sauce.
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