Flavorful curry chicken wings baked in the oven until crispy and delicious. A super-fast chicken wing recipe using just three ingredients.
Flavorful curry chicken wings baked in the oven until crispy and delicious. A fast chicken wing recipe using just three ingredients.
Chicken wings are a family favorite, the kids want to have them all the time, and I rarely say no. Today’s curry chicken wings are another favorite variation on a classic, easy recipe. And if you like crispy wings as much as we do, make sure to check the Honey Lemon Pepper Wings and the Baked Cajun Wings.
Why will you love these spicy wings?
- Baked: And thus, healthier than deep-fried chicken wings.
- Simple ingredients: All you need are the chicken wings, a bit of oil, and your favorite curry powder.
- There is no need for flour, baking powder, or potato starch to achieve crisp chicken skin.
- Quick: Toss the wings with the oil and spices and bake.
- 2 lbs (900 g) – about 8-9 whole wings or 16-18 flats (wingettes) and drumettes.
- If you can get already split pieces with the tips removed (party wings) is perfect; if not, cutting them at the joint is easy.
- Use your favorite curry rub. I often use a mild yellow mix containing turmeric powder, cumin, coriander, ginger, mustard and fennel seeds, cardamom, and pepper. If I want more heat, I add a bit of cayenne pepper.
- If the curry mix is very hot, use it to taste.
Olive oil or vegetable oil for coating the meat and spraying or brushing the rack.
- Preheat the oven to 425°F (220°C). Line a sheet pan with aluminum foil (quick cleaning) and place an oven-safe wire rack on top. Coat the rack with cooking spray or brush it lightly with a bit of oil.
- Cut: If the pieces are whole, cut them at the joint into two pieces (see below).
- Season: Pat wings dry with paper towels. Place them in a large mixing bowl. Add the oil and stir to coat the meat with it. Sprinkle with curry powder and rub well to coat evenly (1).
- Bake: Arrange them on the wire rack in a single layer. Bake them in the preheated oven for 20 minutes. Flip and bake for another 20 minutes or until the required internal temperature is achieved and the skin is crispy (2).
- Check the internal temperature with a meat thermometer (Amazon affiliate link); it should be 165°F (75°C). If you don’t have a meat thermometer, tear the meat of a wing off the bone, it should be white, and there are no traces of pink or red allowed.
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How to split chicken wings at the joint?
- Place one whole piece on a cutting board. Hold the little drumstick (drumette) in your hand and stretch the joint open. The flat part of the wing should still be on the work surface. Cut through the joint using a sharp knife; you should not encounter resistance.
- If there is any resistance, you didn’t hit the right spot between the two parts. Move the knife a few millimeters more on the right or left until you find the right place where the blade can quickly go through the skin and between the bones.
- If they still have the tips on, remove those too. Use wing tips to make chicken stock.
For extra crispy skin, refrigerate the seasoned pieces for 2 hours and up to 12. Before baking, bring to room temperature; 20-30 minutes (or while the oven preheats) should do it.
After 40 minutes of baking time, the curry chicken wings are as crispy as I want them to be, while the interior is still juicy and tender. To make the skin even crispier, you can add about 10 minutes to the cooking time. However, this tends to make the flesh a bit drier.
Use aluminum foil and not parchment paper; the curry wings are baked at high heat, which is not always suitable for all parchment paper brands.
No. Washing will only spread bacteria all over your sink.
The USDA – Food Safety and Inspection Service says: “Washing raw poultry before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other food, utensils, and surfaces. This is called cross-contamination. Rinsing or soaking does not destroy bacteria. Only cooking will destroy any bacteria that might be present on fresh chicken.”
Anything you like. I often use bought chicken seasoning, Cajun spice mix, or lemon pepper seasoning. Even just salt and pepper would do it.
Not necessarily, but it helps. The rack allows the hot air to circulate all around the pieces and keeps them from lying in a pool of fat, which would prevent them from getting very crispy on one side. However, it’s OK if you don’t have a rack; the curry wings will still be delicious. Remember to flip them halfway through.
Refrigerate for 4-5 days in an airtight container.
Freeze for 3-4 months in an airtight container or freezer bag.
Oven: Preheat it to 180°C/350°F. Place wings on a baking sheet lined with parchment paper and reheat for 10-12 minutes or until hot.
Air fryer at 190°C/375°F for 5-6 minutes or until hot, shaking halfway through.
How to serve curry chicken wings?
These crispy chicken wings are the perfect appetizer for the football season or any other party, but they are also a delicious main dish.
- Appetizer: Place them on a platter and add some vegetable sticks (carrots, peppers, celery, kohlrabi, whole radishes, cucumbers, green onions). Add a couple of bowls containing dipping sauce (buffalo sauce, blue cheese sauce, hot sauce, etc.).
- Main dish: Serve them with mashed potatoes, potato wedges, fries, sweet potato fries, Air Fryer Baked Sweet Potatoes, or any rice dish you like. Make a green salad or a large bowl of coleslaw.
More chicken recipes
Baked Curry Chicken Wings
- Baking sheet
- Wire rack
- 2 lb chicken wings 900 g, preferably split, Note 1
- 1 tablespoon olive oil
- 2 tablespoons curry powder Note 2
- Preheat the oven to 425°F (220°C). Line a baking sheet with aluminum foil and place an oven-safe wire rack on top. Spray it with cooking spray or brush it lightly with oil.
- Cut wings at the joint into wingettes and drumettes if they are not already split at the joint.
- Season: Dry the chicken wings well with kitchen towels. Place them in a large bowl. Add oil and stir to coat. Sprinkle with curry powder and rub well to coat evenly (Note 3).
- Bake: Arrange the curry wings on the wire rack and bake for 20 minutes.
- Flip with tongs and bake for another 20 minutes or until crispy. The internal temperature should be 165°F (75°C) (Note 4,5).
- 2 lbs are about 8-9 whole chicken wings or 16-18 split ones.
- Use your favorite brand of curry powder. If it’s very hot, use to taste. I prefer a mild or medium-hot sort.
- You can refrigerate the seasoned wings for up to 12 hours if desired. It is preferable to arrange them on a plate or a baking sheet in a single layer; this will allow them to dry up more, making the skin even crispier after baking. Bring to room temperature before baking, about 20-30 minutes or as long as the oven needs to preheat.
- You can increase the baking time by 10 minutes or so for even crispier wings. However, this will make the interior a bit drier as well.
- If you don’t have a meat thermometer, tear the meat of a wing off the bone, it should be white, and there are no traces of pink or red allowed.