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!