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!
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.
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.
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.
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Take care,
Christie
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Easy Baked Crispy Malaysian Curry Wings
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 soy sauce (not dark soy sauce)
- 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
- 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.
Heidi | The Frugal Girls
That was a great tip for using fresh aromatics... your wings look finger licking fantastic!
Diane T
Just mix in the marinade and bake? No need to let wings sit in marinade for a while?
christieathome
Yes, but feel free to marinate for maximum flavour.