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.
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!
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