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 3 votes

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Prep Time 10

Cook Time 35

Total Time 45

Course Appetizer, Main Course, Side Dish, Snack

Cuisine Asian, South-East Asian

Servings

Calories per serving 433 kcal

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!

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