Crispy, juicy chicken wings packed with aromatic curry flavors! These easy crispy curry wings are great for as a main dish or snack for the whole family to enjoy. I share how to bake, deep fry or air fry these curry wings.
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These crispy curry chicken wings are seasoned with curry powder, turmeric, lemongrass, shallots, ginger, garlic, Shaoxing wine, salt, water, potato starch and baked or fried.
They're best served with steamed rice with vegetables or on their own as a snack for game day. You can even dip them in sambal oelek for a spicy kick!
You'll often find a variation of these curry wings served at Malaysian or Indonesian restaurants. When I visited Malaysia for the first time in 2012, my husband's God-mother made her version and I was blown away by the complex flavors!
I had to make my own version using a variety of spices and aromatics to build that same taste profile. The best part about my recipe is that because the aromatics are so flavorful, there's no need to marinate the wings ahead of time!
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Chicken Wings: divided at the joints and tips removed.
- Shallots: or substitute with ¼ cup or 60 grams finely chopped onion.
- Lemongrass: you can use fresh or frozen chopped lemongrass.
- Garlic
- Ginger: or substitute with ½ teaspoon ginger powder.
- Salt
- Shaoxing wine: a Chinese rice cooking wine. Or substitute with Dry Sherry. For a non-alcoholic or gluten-free version, substitute with chicken broth.
- Ground Turmeric
- Curry Powder
- White Granulated Sugar
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce.
- Cold Water
- Potato starch: or substitute with cornstarch.
- Green onions: optional garnish
Expert Tips
- Use fresh chicken wings that don't have an odor by doing a smell test at the grocery store. If you can smell a heavy odor, return them and get a fresher pack.
- A blender, food processor or mortar and pestle are very helpful in grinding the aromatics.
- If you're using a mortar and pestle, add salt to the mortar to help pulverize the aromatics better.
- Use a pounding motion when using a mortar and pestle because this crushes the aromatics faster.
- Before placing the wings on the baking sheet, air fryer basket or hot oil, give the wings another mix to get them well coated.
- Scrape that bowl clean of the batter and drizzle more batter onto any wings that look a bit bare.
- Preheat the oven to 425 degrees F and then lower the heat to 400 degrees F when ready to bake, because the high heat will crisp up the wings faster.
Instructions
Below are step-by-step instructions on how to make crispy curry wings:
- First preheat the oven to 425 F. Pat dry the chicken wings and transfer them to a large mixing bowl.
- Into a mortar and pestle, food processor or blender, add prepared shallots, white parts of the lemongrass, garlic, ginger and salt. Then pulverize with a pounding motion until the aromatics become a thick paste or blend on high speed until you have a grounded paste. Add the paste to the bowl of chicken wings.
- Then add the remaining seasoning ingredients into the bowl, with potato starch being the last ingredient. Mix the wings into the seasoned coating until well coated.
- Line a large baking sheet with parchment paper. Give the wings another mix in the coating. Then place coated wings onto the baking sheet in a single layer, giving each wing enough room.
- Reduce the oven temperature to 400 F and bake for a total of 35 minutes, flipping the wings at the halfway mark. Remove wings from the oven and transfer to a serving dish. Garnish with green onions. Enjoy!
To Deep Fry
- Heat 2 cups or 500 ml vegetable oil over 350 degrees F or medium heat in a large pot or pan. Fry the coated wings in small batches for 5-7 minutes in total, flipping over halfway, until golden brown and internal temperature of 165 F with a digital instant read thermometer.
- Remove and transfer wings to a wire rack or a baking sheet lined with paper towel for excess oil to drip off.
To Air Fry
- Lightly spray air fryer basket with vegetable oil. Place the coated wings to air fryer basket in a single layer giving each piece enough space (you will need to air fry in batches). Lightly spray them with vegetable oil.
- Air fry wings at 375 degrees F for 20 minutes, flipping over and spraying oil on the wings at the 10 minute mark. Repeat this process for remaining wings but reduce the air frying time to 8 minutes per side until golden brown as the air fryer will get hotter with each batch. The internal temperature of cooked wings is 165 F with a meat thermometer or until juices run clear.
Storage
- 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 the air fryer or oven at 375 F for 5-10 minutes until hot.
- Freezer-friendly? I don't recommend freezing these wings because the coating on the wings will become soggy.
Pairing Suggestions
Crispy curry wings serve well with:
- starters like Malaysian Curry Puffs
- white rice, brown rice, coconut rice, or cauliflower rice for a low-calorie alternative
- noodle dishes like KL Hokkien Mee, Char Kway Teow, and Penang Char Kway Teow
- cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
- Curry Fried Fish or Malaysian Curry Tofu
FAQ
Can I make crispy curry wings in advance?
Crispy curry wings can be made up to 4 days in advance and stored into an airtight container in the fridge. To reheat, microwave for a few minutes until hot or air fry or bake in the oven at 375 F for 5-10 minutes until hot.
Can I use other cuts of chicken?
I don't recommend using large cuts of chicken because the seasoned coating will burn since more time is needed to cook a larger piece.
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📖 Recipe
Easy Crispy Curry Wings
Crispy, juicy chicken wings packed with aromatic curry flavors! These easy crispy curry wings are great for as a main dish or snack for the whole family to enjoy. I share how to bake, deep fry or air fry these curry wings.
Ingredients
- 1.5 lb chicken wings divided at the joint with tips removed
- 1 shallot finely chopped
- 3 tablespoon lemongrass white bulbous part only, finely sliced
- 1 tablespoon ginger peeled
- 1 clove garlic
- 3 tablespoon water cold
- 1 tablespoon soy sauce
- 1 tablespoon curry powder
- ½ tablespoon ground turmeric
- ½ tablespoon white granulated sugar
- 2 teaspoon Shaoxing Cooking Wine or sub with dry sherry or chicken broth for a non-alcoholic version
- ½ teaspoon salt
- ½ cup potato starch or cornstarch
Optional
- 1 green onion finely diced for garnishing
- vegetable oil for air frying or deep frying
Instructions
- Pat dry the chicken wings and transfer them to a large mixing bowl.
- Into a mortar and pestle, food processor or blender, add prepared shallots, white parts of the lemongrass, garlic, ginger and salt. Then pulverize with a pounding motion until the aromatics become a thick paste or blend on high speed until you have a grounded paste. Add the paste to the bowl of chicken wings.
- Then add the remaining seasoning ingredients into the bowl, with potato starch being the last ingredient. Mix the wings into the seasoned coating until well coated.
Choose ONE cooking method below:
- To Bake: First preheat the oven to 425 F. Line a large baking sheet with parchment paper. Give the wings another mix in the coating. Then place coated wings onto the baking sheet in a single layer, giving each wing enough room. Reduce the oven temperature to 400 F and bake for a total of 35 minutes, flipping the wings at the halfway mark. Remove wings from the oven and transfer to a serving dish.To Deep Fry: Heat 2 cups or 500 ml vegetable oil over 350 degrees F or medium heat in a large pot or pan. Fry the coated wings in small batches for 5-7 minutes in total, flipping over halfway, until golden brown and internal temperature of 165 F with a digital instant read thermometer. Remove and transfer wings to a wire rack or a baking sheet lined with paper towel for excess oil to drip off.To Air Fry: Lightly spray air fryer basket with vegetable oil. Place the coated wings to air fryer basket in a single layer giving each piece enough space (you will need to air fry in batches). Lightly spray them with vegetable oil.Air fry wings at 375 degrees F for 20 minutes, flipping over and spraying oil on the wings at the 10 minute mark. Repeat this process for remaining wings but reduce the air frying time to 8 minutes per side until golden brown as the air fryer will get hotter with each batch. The internal temperature of cooked wings is 165 F with a meat thermometer or until juices run clear.
- Garnish wings with green onions. Enjoy!
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!
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Nutrition
Calories: 410kcal | Carbohydrates: 31g | Protein: 26g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 832mg | Potassium: 625mg | Fiber: 3g | Sugar: 4g | Vitamin A: 240IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 3mg
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!