Easy Baked Crispy Malaysian Curry Wings

Easy Baked Crispy 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.

5 from 1 vote

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Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

Course Appetizer, dinner, lunch, Side Dish, Snack

Cuisine asian, malaysian

Servings wings

Calories 85 kcal

Ingredients

739 grams chicken wings (or 15 wings)
1 shallot peeled and chopped
3 tbsp lemongrass white bulbous part only, finely sliced
1 tsp garlic minced
1 tbsp ginger peeled
½ tsp salt
2 tsp Chinese cooking wine
3 tbsp water
½ tbsp turmeric powder
1 tbsp curry powder
½ tbsp sugar
1 tbsp 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!

Suggest Equipment & Products

Baking Liner

Baking Sheet

Mixing bowl

mortar & pestle

Food processor

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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 tbsp 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.

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