Curry Chicken Wings
If you’re craving something different when it comes to chicken wings, try our curry chicken wings. The sauce is flavorful, unique and super yummy. They’re a great game day appetizer or add some hot rice for a fantastic dinner.
Curry Chicken Wings Recipe
We’ve been hosting gatherings for as long as we’ve been together since 1996. Starting as two crazy kids who loved to cook combined with a couple roommates who loved to eat. One dish that is usually always on the menu are these curry chicken wings.
These savory and flavorful curry chicken wings are different than the typical buffalo wing flavored sauces. The fragrant curry flavors are unique on chicken wings and savory umami makes these a memorable dish that everyone asks for again and again.
Video: Curry Chicken Wings Recipe
Tips on Making Curry Chicken Wings
- Make these as spicy as you like, or not at all. We use a minimum amount of chili garlic hot sauce which gives a nice zing. But if you like spicier flavors, definitely add more hot sauce to your liking.
- You can lightly brush the sauce on the cooked wings and bake them for about 2-3 minutes. This bakes the sauce onto the wings and gives them a nice flavor and crunchy texture.
- If you have leftover sauce, save it and drizzle it on vegetables, rice or other meat dishes. Or add a little more broth to the leftover sauce, add some chopped potatoes, veggies and meat for a nice pot of curry soup.
- All curry chicken wing recipe details are in the recipe box below.
Great Curry Flavors
Chicken wings fill that need for us time and again for gatherings and these can be quickly prepped. Mass baked on sheet pans, evenly gently kept warm or re-heated if you need to bake them ahead of time, then tossed in their final sauce when ready to serve. And few things go better with beer and football than chicken wings.
This is our latest favorite, basically taking the sauce we used for the curried smashed potatoes and tossing it with the wings. Which is also another party short-cut. One sauce, two distinct dishes. You can also easily sub in your favorite sauce instead of the curry if you have a more conservative group you are feeding. Learn more about origins of curry powder. Here’s our other chicken wing recipes for ideas or you can always serve them with a side of or tossed in a home-made Sriracha style sauce. If you’re looking for a good general easy-to-use curry powder or curry paste, check these out:
Curry Chicken Wings Recipe
- 2 lbs (907 g) Chicken Wings , rinsed & patted dry
- Kosher Salt , to taste
- Black Pepper , to taste
Optional for Thickening Sauce
- 1 teaspoon (5 ml) Cornstarch , optional
- 2 teaspoons (10 ml) Cold Water , optional
- 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 (we don't coat our wings with oil before baking, but you can if you want. We find that the oil just makes the wings greasier. The wings release enough fat already). 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. Some big, thick chicken wings will take the full 20 minutes to cook through.
- 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 to 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.
Crispy Wing Alternate Cooking MethodsTraditional Fry in Oil (uses about 1/2-3/4 cup of cornstarch to coat wings). Toss the wings in cornstarch to coat, shaking off excess cornstarch. Heat about 1-inch of oil in a large pot or skillet to 350-375°F (175-190°C). Fry in batches for about 3-5 minutes per side, or until golden and cooked through. Make sure to turn the wings while cooking so they cook evenly. Season with salt & pepper. Air Fryer Chicken Wings Season wings with salt & pepper. Air Fry at 400°F/205°C for 20 minutes. Flip the wings and air fry for another 5-10 minutes or until cooked to your liking. Toss with a little sauce, and then air fry for another 2-4 minutes. Different models and sizes of air fryers cook quicker than others. So adjust times accordingly.
Nutrition Information per Serving
More Easy Recipes:
- Here’s all our Chicken Wings Recipes if you’re hungry for more
- Easy thai Coconut curry
- Sticky sriracha chicken wings
- Fried chicken with with sweet chili garlic sauce
- Air Fryer chicken wings
- Honey Mustard chicken wings
- This curry chicken wings recipe was originally published in 2011 and was updated in 2019.