Curry Chicken Wings Recipe FLAVORFUL! | White On Rice Couple (2024)

Yield: 4 Servings

Many brands of coconut milk will vary in thickness. You can thicken with a cornstarch slurry or with more honey if you also want it sweeter. For the cornstarch option, start with just 1 teaspoon of cornstarch. If you want a very thick sauce use 2 teaspoons of cornstarch.

Chicken wings can be prepared in different ways to achieve their crispness: fried or baked, with flour or not. To make them extra crisp, you can pre-poach (or pre-boil) them first to render off any excess fat. Visit this write up on different ways to prepare chicken wings. This recipe shows a baked technique, but you can certainly fry the wings to make them crispy. See note below recipe for basic Frying and Air Frying instructions.

Chicken Wings

• 2 lbs (907 g) Chicken Wings , rinsed & patted dry
• Kosher Salt , to taste
• Black Pepper , to taste

Sauce

• 14 oz. (400 g) Coconut Milk
• 2 Tablespoons (30 ml) Curry Powder
• 1 Tablespoon (15 ml) Honey
• 1 Tablespoon (15 ml) Fish Sauce or Soy Sauce
• 2 teaspoons (10 ml) Chili Garlic Sauce , or to taste (optional)

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 Methods

Traditional 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.

Course: Appetizer, Main Course, Side Dish

Cuisine: American, Asian

Calories: 362