Crispy Curry Chicken Wings
These crispy curry chicken wings swap out traditional buffalo sauce for a sweet and warming curry dry rub that’s completely different from the wings you’re used to. The curry spice blend brings layers of flavor – sweet, mildly spicy, and aromatic – while two simple tricks (baking powder in the rub and cooking on a wire rack) guarantee perfectly crispy wings without any deep frying. They’re ready in under an hour, super delicious, and work just as well for weeknight dinner with veggies as they do for your game day spread.
You’ve never seen wings like this before!
Full disclosure: I love buffalo wings. And I also like switching it up a bit every now and then.
So let’s go all in with a sweet, savory, and warming curry dry rub. These wings are…
🌶️ Perfectly balanced: The curry blend brings sweet and warming spices with just a hint of heat, nothing like typical buffalo wings.
✨ Crispy without the fryer: Baking powder and cornstarch in the rub create that satisfying crunch you crave.
⏱️ Ready in under an hour: Just 5 minutes to toss them in spices, then the oven does all the work.
🥛 No sauce necessary: The dry rub is so flavorful on its own, plus they’re naturally dairy-free.
🍗 Dinner or party-ready: Fun enough for game day, easy enough for weeknight dinner with roasted broccoli.
You’ll also want to try my chili cheese dip, roasted corn salsa, or meatball sliders next time.
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to bring these curry dry rub wings to the table: sugar, curry powder (S&B Oriental Curry Powder works great), cornstarch, sea salt, baking powder, garlic powder, black pepper, cayenne pepper (optional for heat), chicken wing sections (drumettes and wingettes), and an olive oil spritzer for the rack.
Emily’s Tips & Tricks
- Pro tip: Let dark meat reach 175°F, not just 165°F. While chicken is safe at 165°F, dark meat (like wings) is actually better when cooked to 175-185°F because it allows the fat and collagen to fully break down, giving you more tender, flavorful meat.
- Cooking methods: Prefer to make these in the air fryer? Season and prep the wings the same way, then cook at 360°F for 24 minutes (flip after 12 minutes). Increase temperature to 390°F and cook another 6-8 minutes until crispy and cooked through to 175°F.
- Variations: Curry powder varies widely between brands. Different curry powders have different spice levels and flavor profiles. If you’re using a new brand, start with the recipe amount and adjust to taste – you can always add more curry powder next time if you want stronger flavor.
Baked Crispy Curry Chicken Wings Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Bake
- Cuisine: Indian
Description
These baked curry chicken wings are crispy, flavorful, and ready in under an hour. Sweet curry spices with a hint of heat, no deep frying required!
Ingredients
- 1 Tbsp. sugar
- 3 Tbsp. curry powder
- 1 Tbsp. cornstarch
- 2 tsp. sea salt
- 1/2 tsp. baking powder
- 1/2 tsp. garlic powder
- 1/4 tsp. black pepper
- 1 pinch cayenne pepper (optional)
- 2 lbs. chicken wing sections
- olive oil spritzer
Instructions
- Preheat oven to 425 degrees F.
- Prepare baking dish. Place a wire rack on a sheet pan lined with foil. Spray rack with olive oil.
- In a large bowl, stir together cornstarch, curry powder, baking powder, sugar, sea salt, black pepper, and cayenne pepper if using.
- Toss with chicken wings until evenly coated and spread out on a wire rack, with ample space between the wings so they aren’t touching.
- Bake for 45-60 minutes, flipping after 25 minutes.
- Cook until they reach 175 degrees F. Dark meat is safe to eat at 165 degrees F but is better when you let it cook to 175 degrees F.
Notes
Storage: Store leftover curry wings in an airtight container in the refrigerator for 3-4 days. Reheat in a 375°F oven until heated through to restore some crispiness.
Ingredients: S&B Oriental Curry Powder works perfectly here, but you can use your favorite curry powder blend. Coconut sugar or brown sugar can substitute for white sugar if you prefer.
Prep ahead: You can mix the dry spice rub up to a week ahead and store in an airtight container. Toss with wings right before baking for best results.
Tools: You’ll need a wire cooling rack that fits inside a rimmed baking sheet, along with an olive oil spritzer or cooking spray for the rack.
Serve with: These curry wings pair well with raw veggies. They don’t really need a ranch or blue cheese, but a cucumber raita would be delicious!
Serving Suggestions
Unlike traditional buffalo wings, I don’t think these curry wings need a sauce, but a mint yogurt sauce (raita) would be delicious. Raw veggies are always a great side to wings.
- Red bell pepper strips
- Sliced cucumber
- Celery sticks
- Carrot sticks
- Endive leaves
- Snap peas
- Radishes
More Easy Snacks
If you like this crispy chicken wings recipe, you might also like some of these other easy appetizer recipes:
About the Author
Emily Dingmann is a recipe developer and founder of My Everyday Table, where she helps busy families take the stress out of weeknight dinners. With a Bachelor of Science in Nutrition and over 20 years of experience, Emily specializes in simple, nourishing recipes and weekly meal plans that actually work for everyday life. She’s a Certified Intuitive Eating Counselor who believes delicious food and good nutrition go hand in hand.
Get started: Weeknight Dinners Guide | Weekly Meal Plans | About Emily
Food styling and photography by Loren Runion.
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Hi there, looking at the curry wings recipe and was wondering could I fry them in a pan? the spices really sound great!!
Cheers, HG
I haven’t tried it so not sure, but I think it would work ok. They wouldn’t be as crispy, but I think they would still be delicious. Let us know if you give it a try!
When do you add the baking powder? That looks like it was omitted from the steps.
Oops! I just added it. Thanks for letting me know. You mix it in with the spices and cornstarch (step 3).