Baked Crispy Malaysian Curry Wings. Juicy, crispy, scrumptious wings packed with curry flavors! An aromatic, delicious and easy main dish.
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What are Baked Crispy Malaysian Curry Wings?
My Malaysian Curry Wings feature tender chicken wings flavored in curry, turmeric, lemongrass, shallots, ginger, and garlic coated in potato starch and baked in the oven. These are inspired by deep-fried Malaysian chicken wings but with a stronger curry flavour. After the first recipe test, they were a success and I was so thrilled with how they turned out. These yellow curry chicken wings are crispy and packed with flavor thanks to the aromatics.
I love enjoying these wings with some steamed rice and vegetables. It also serves well as a snack or appetizer or even for game day!
Ingredients
- Chicken wings
- Shallot
- Lemongrass
- Garlic
- Ginger
- Salt
- Chinese cooking wine
- Water
- Turmeric powder
- Curry powder
- White granulated sugar
- Regular soy sauce
- Potato starch
- Green onions: optional garnish
How to make Baked Crispy Malaysian Curry Wings
Prepare Wings
Rinse the wings under cold water and strain them. Transfer your wings into a large bowl.
Preheat the Oven
Preheat your oven to 425 degrees F. Prepare a lined baking sheet.
Create Chicken Seasoning
Into a 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.
Season Wings & Add Potato Starch
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.
Place Wings on Baking Sheet
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 in a single layer, giving each one enough space.
Bake Wings
Reduce the temperature to 400 F and bake for a total of 35 minutes, flipping the wings at the halfway mark. Remove from the oven, optionally garnish with green onions. Enjoy!
Storage & Reheating
Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat, microwave for 2-3 minutes until hot or reheat in a pan on medium heat until hot throughout.
Expert Tips
- 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.
- 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!
- Oyster Sauce Braised Chicken Wings
- Sweet Crispy Asian Lemon Wings
- Korean Bulgogi Wings
- Vietnamese Garlic Butter Wings
📖 Recipe
Easy Baked Crispy Malaysian Curry Wings
Ingredients
- 1.65 lb chicken wings (or 15 wings)
- 1 shallot peeled and chopped
- 3 tablespoon lemongrass white bulbous part only, finely sliced
- 1 tablespoon ginger peeled
- 1 clove garlic minced
- 3 tablespoon water cold
- 1 tablespoon regular soy sauce
- 1 tablespoon curry powder
- ½ tablespoon turmeric powder
- ½ tablespoon white granulated sugar
- 2 teaspoon Shaoxing Cooking Wine
- ½ teaspoon salt
- ½ cup potato starch
Optional
- 1 green onion 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 in a single layer, giving each one enough space.
- Reduce the temperature to 400 F and bake for a total of 35 minutes, flipping the wings at the halfway mark. Remove from the oven, optionally garnish with green onions. Enjoy!
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.
Heidi | The Frugal Girls
That was a great tip for using fresh aromatics... your wings look finger licking fantastic!