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    Home » Recipes » Appetizers/Sides

    Baked Crispy Malaysian Curry Wings

    Last Modified: May 11, 2021 - Published by: christieathome

    Jump to Recipe Print Recipe
    Baked Malaysian Curry Wings

    Baked Crispy Malaysian Curry Wings. Juicy, crispy, scrumptious wings seasoned with curry, turmeric, lemongrass, shallots, ginger, garlic and more. A fantastic and easy dish for dinner, lunch or wings night with an Asian twist! Ready in 45 minutes.

    I’ve been really into wings lately and I wanted to share a south-east Asian twist to wings by using a bunch of aromatics with curry and turmeric powder.

    Inspired by Malaysian chicken wings but with a stronger curry flavour that isn’t deep fried. After the first recipe test, they were a success and I was so thrilled with how they turned out. These yellow curry chicken wings were crispy thanks to the potato starch and so tasty thanks to all the aromatic ingredients.

    Easy to make!

    My crispy baked curry chicken wings are REALLY easy to make. You’re honestly pulverizing the ginger, shallot, garlic, ginger and lemongrass into a smoother paste. Mixing that into the chicken wings along with the rest of your ingredients until you form a light batter. Then baking it in the oven and flipping them over at the halfway mark. That’s it! Super simple and incredibly delicious!

    Baked Malaysian Curry Wings

    Healthier than other recipes

    Most other crispy curry chicken wings are deep fried in a lot of oil and while there is nothing wrong with that, I wanted to find a healthier way to make these wings. This also cuts back on the mess of hot oil splattering everywhere. In fact, by battering and baking these wings, it makes the process MUCH simpler because you don’t need to monitor them at all. Just shove it into the oven and you can go and do something else.

    Baked Malaysian Curry Wings

    Tips for making the best wings

    I’m going to share some tips as a guide to make the best baked curry wings below:

    • Use fresh aromatics, it makes a huge difference for these Baked Crispy Malaysian Curry Wings.
    • I would recommend using a heavy weighted mortar and pestle to pulverize the aromatics. However, if you don’t have one, grind the ingredients using a food processor until it becomes a thick, rough paste.
    • Add the salt to the mortar and pestle along with your aromatics. The salt helps to break down those ingredients more easily
    • When pulverizing your aromatics, use a pounding motion not a scraping motion. This will make it easier on you.
    • Rinse your wings under cold water to moisten them and add water to the wings. This will help create your batter.
    • When marinating your wings, add all your ingredients except for the potato starch. Add this ingredient at the very end.
    • Before laying your wings on your lined baking sheet, mix the batter and wings again just so the wings are coated in some batter and are not bare of it.
    • Scrape that bowl clean of the batter and drizzle more batter onto any wings that look a bit bare.
    • Preheat your oven to 425 degrees F and then when you’re ready to bake the wings, lower the heat to 400 degrees F. This allows the batter to solidify faster.

    Other recipes you may like!

    If you enjoy my oven baked curry chicken wings, you may enjoy these other chicken recipes!

    OYSTER SAUCE BRAISED CHICKEN WINGS
    SOY CHICKEN WINGS
    CHINESE FIVE SPICE HONEY CHICKEN
    MONGOLIAN CHICKEN
    HONEY SESAME CHICKEN
    SESAME CHICKEN
    KOREAN FRIED CHICKEN
    CHICKEN ADOBO
    SOY HOISIN CHICKEN THIGHS
    TAIWANESE POPCORN CHICKEN
    MALAYSIAN CHICKEN CURRY


    For this recipe

    You will need the following ingredients for my baked curry chicken wings recipe:

    • 739 grams chicken wings
    • 1 shallot, peeled and chopped
    • 3 tablespoon lemongrass, white bulbous part only, finely sliced
    • 1 teaspoon garlic, minced
    • 1 tablespoon ginger, peeled
    • ½ teaspoon salt
    • 2 teaspoon Chinese cooking wine
    • 3 tablespoon water
    • ½ tablespoon turmeric powder
    • 1 tablespoon curry powder
    • ½ tablespoon sugar
    • 1 tablespoon soy sauce
    • ½ cup potato starch
    • Optional garnish: ½ stalk green onions, finely diced

    How to make

    Rinse your chicken wings until cold water and strain. Transfer to a large mixing bowl.

    Preheat your oven to 425 degrees F.

    Into your mortar & pestle or a food processor, add prepared shallot, lemongrass, garlic, ginger and salt. Then pulverize with a pounding motion until the aromatics become a thick paste. It doesn’t have to be totally smooth but the smoother the better. Add paste to your bowl of chicken wings.

    Then add the remaining ingredients with potato starch being the last ingredient. Mix very well until everything is mixed well and you have a batter coating your wings.

    Before your lay your chicken wings on a lined baking sheet, give your wings a mix in the batter so they are coated. Then place the wings on the sheet, giving each one enough space. Place into the oven and then lower the heat to 400 degrees F.

    Baked Malaysian Curry Wings

    Bake for 35 minutes, flipping the wings at the halfway mark. Remove from the oven, optionally garnish with green onions and more lemongrass if desired. Enjoy!

    Give it a try!

    Well, I hope you give my Baked Crispy Malaysian Curry Wings a try! It always excites me when you guys make my recipes and I hope this is one you try.

    Thanks for visiting my blog! If you enjoyed my crispy baked curry chicken wings, please share it with your family and friends or on social media!

    Take a picture if you've made my recipe and tag me on Instagram @ChristieAtHome in your feed or stories so I can share your creation in my stories with credits to you!

    Made this recipe and loved it?

    If you could leave a star rating for my crispy curry chicken wings, I would greatly appreciate it 🙂 Thanks so much!

    Take care,
    Christie

    *This post for my crispy curry wings contains affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs

    Easy Baked Crispy Malaysian Curry Wings

    christieathome
    Baked Crispy Malaysian Curry Wings. Juicy, crispy, scrumptious wings seasoned with curry, turmeric, lemongrass, shallots, ginger, garlic and more. A fantastic and easy dish for dinner, lunch or wings night with an Asian twist! Ready in 45 minutes.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 mins
    Cook Time 35 mins
    Total Time 45 mins
    Course Appetizer, dinner, lunch, Side Dish, Snack
    Cuisine asian, malaysian
    Servings 15 wings
    Calories per serving 85 kcal

    Ingredients
      

    • 739 grams chicken wings (or 15 wings)
    • 1 shallot peeled and chopped
    • 3 tablespoon lemongrass white bulbous part only, finely sliced
    • 1 teaspoon garlic minced
    • 1 tablespoon ginger peeled
    • ½ teaspoon salt
    • 2 teaspoon Shaoxing Cooking Wine
    • 3 tablespoon water
    • ½ tablespoon turmeric powder
    • 1 tablespoon curry powder
    • ½ tablespoon white granulated sugar
    • 1 tablespoon regular soy sauce not light or dark!
    • ½ cup potato starch (or substitute with tapioca starch or cornstarch but it may not be as crispy)
    • Optional garnish: ½ stalk green onions finely diced

    Instructions
     

    • Rinse your chicken wings until cold water and strain. Transfer to a large mixing bowl.
    • Preheat your oven to 425 degrees F.
    • Into your mortar & pestle or a food processor, add prepared shallot, lemongrass, garlic, ginger and salt. Then pulverize with a pounding motion until the aromatics become a thick paste. It doesn’t have to be totally smooth but the smoother the better. Add paste to your bowl of chicken wings.
    • Then add the remaining ingredients with potato starch being the last ingredient. Mix very well until everything is mixed well and you have a batter coating your wings.
    • Before your lay your chicken wings on a lined baking sheet, give your wings a mix in the batter so they are coated. Then place the wings on the sheet, giving each one enough space. Place into the oven and then lower the heat to 400 degrees F.
    • Bake for 35 minutes, flipping the wings at the halfway mark. Remove from the oven, optionally garnish with green onions and more lemongrass if desired. Enjoy!

    Notes

    I’m going to share some tips as a guide to make the best baked curry wings below:
    • Use fresh aromatics, it makes a huge difference. 
    • I would recommend using a heavy weighted mortar and pestle to pulverize the aromatics. However, if you don’t have one, grind the ingredients using a food processor until it becomes a thick, rough paste.
    • Add the salt to the mortar and pestle along with your aromatics. The salt helps to break down those ingredients more easily
    • When pulverizing your aromatics, use a pounding motion not a scraping motion. This will make it easier on you.
    • Rinse your wings under cold water to moisten them and leave about 2 tablespoon of water in the mixing bowl. This will help create your batter.
    • When marinating your wings, add all your ingredients except for the potato starch. Add this ingredient at the very end.
    • Before laying your wings on your lined baking sheet, mix the batter and wings again just so the wings are coated in some batter and are not bare of it.
    • Scrape that bowl clean of the batter and drizzle more batter onto any wings that look a bit bare.
    • Preheat your oven to 425 degrees F and then when you’re ready to bake the wings, lower the heat to 400 degrees F. This allows the batter to solidify faster.
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
    Copyright PolicyPlease do not copy and paste my recipes or use my photos in your own site/blog or social media. If you use my recipe for adaptation, please provide a link back to my recipe and re-write in your own words. Thank you.

    Suggested Equipment & Products

    Baking Liner
    Baking Sheet
    Mixing bowl
    mortar and pestle
    Food processor
    Nutrition
    Calories: 85kcal | Carbohydrates: 6g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 168mg | Potassium: 125mg | Fiber: 1g | Sugar: 1g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
    Course Appetizer, dinner, lunch, Side Dish, Snack
    Cuisine asian, malaysian
    Keyword baked curry chicken wings, baked curry chicken wings recipe, crispy baked curry chicken wings, crispy curry chicken wings, crispy curry wings, malaysian curry wings, oven baked curry chicken wings, yellow curry chicken wings

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    Reader Interactions

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      Recipe Rating




    1. Heidi | The Frugal Girls

      May 17, 2021 at 6:20 pm

      5 stars
      That was a great tip for using fresh aromatics... your wings look finger licking fantastic!

      Reply
    2. Diane T

      July 07, 2022 at 4:00 am

      5 stars
      Just mix in the marinade and bake? No need to let wings sit in marinade for a while?

      Reply
      • christieathome

        July 09, 2022 at 2:24 pm

        Yes, but feel free to marinate for maximum flavour.

        Reply

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    Christie

    Christie is an Asian Recipe Blogger sharing delicious recipes that you can make at home! Her goal is to make Asian cooking approachable and less intimidating. With a social media following of over 500k, she has been featured on Buzz Feed Tasty, Food52, The Kitchn and more! Christie's recipes have been made over and over again by her loyal readers.

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