Baked Curry Chicken Wings

Flavorful curry chicken wings baked in the oven until crispy and delicious. A fast chicken wing recipe using just three ingredients.

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 37

Servings

Calories 313kcal

Author Adina

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.