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.
*This post may contain affiliate links which helps bring you delicious recipes for free.
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!
While I was indulging on one of my favorites at Buffalo Wild Wings the other day — the Thai curry wings, of course — it gave me the idea to come up with my own version of curry wings.
And these turned out exactly how I wanted it to.
Aromatic Curry Wings
The wings are coated in seasoned batter and baked in the oven 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.
Ingredients
- Chicken wings (cut into drumettes and flats)
- Cornstarch
- Garlic powder
- Salt
- Pepper
Curry Sauce
- Butter
- Garlic
- Coconut milk
- Japanese curry, crushed
- Water
- Lime juice
- Sugar
- Chili flakes (optional)
- Green onions
(For full ingredient measurements, please proceed to the recipe card below.)
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!
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.
- To air fry, refer to this recipe.
- 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
- Chicken Katsu Sandwich Sliders
Follow me on Instagram, TikTok, and Pinterest for more updates!
Crispy Curry Wings (Oven Bake/Air Fry)
Ingredients
- 7 whole chicken wings (cut into drumettes and flats)
- 3 tbsp cornstarch
- 1 tsp garlic powder
- 1/4 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
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 (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!
Leave a Reply