Ultimate Crispy Baked Curry Chicken Wings Recipe: Indian-Inspired Flavor at Home

Craving the vibrant, aromatic flavors of Indian cuisine without the high cost of dining out? Look no further! These incredibly easy and utterly delicious Indian-inspired Curry Chicken Wings are baked to crispy perfection right in your own kitchen. Forget soggy, greasy wings; our oven-baked method ensures a fantastic crunch, while a homemade, rich curry sauce delivers a tantalizing global spice experience to your dinner table. Get ready to impress your taste buds and your wallet!

There’s an undeniable allure to restaurant dining – the anticipation of a new dish, the joy of not cooking or cleaning, and the chance to savor flavors you might not typically prepare at home. For me, the word “curry” on any menu is an instant magnet. Whether it’s a fragrant Shrimp Curry without coconut milk or a rich chicken curry, it promises an adventure for the senses.

However, the love affair with eating out often comes with a hefty price tag. As delightful as discovering new culinary gems can be, it’s simply not sustainable for an everyday indulgence. When I do venture out, I’m strategic, opting for dishes that either require special techniques I don’t possess or ingredients I rarely keep on hand. This is precisely where the inspiration for these phenomenal Curry Chicken Wings originated.

A Curry Revelation: The Inspiration Behind the Recipe

My culinary journey with curry wings began back in 2014, during one of the most exhausting days of my life. After a marathon moving day – from picking up a truck far afield, to packing, a three-hour drive, and then unpacking – my family and I were desperate for a relaxing dinner. Fortunately, my dad, ever the planner, had scouted a local sports bar in Pittsburgh renowned for its award-winning chicken wings and extensive beer list. While their famous “winning wings” were certainly tempting, it was the “Curry Sutra” wings that immediately captured my attention. Wings coated in a rich, flavorful curry sauce? It was love at first bite.

That experience sparked a desire to recreate that magic at home. But let’s face it, restaurant wing prices have soared dramatically since then. What was once $7.50 a dozen in 2014 (about 63 cents a wing) is now, in 2022, a significantly more expensive proposition, especially with recent wing shortages. Purchasing a bag of frozen wings from the grocery store, or even butchering whole wings yourself, offers a far more economical and satisfying solution.

This recipe isn’t an exact “copycat” of those legendary “Curry Sutra” wings; theirs were spicier, and copycat recipes often carry unrealistic expectations. Instead, I’ve developed my own signature curry sauce and paired it with my trusted oven-baked method. The result is a batch of crispy, flavor-packed chicken wings that rivals any deep-fried version, all while saving you time, money, and calories. Whether you serve them as a show-stopping dinner or as the perfect Super Bowl food for two, these wings are a guaranteed win!

What Exactly is Curry? Unraveling the Spice Blend

The term “curry” is often used broadly, but at its heart, it refers to an Indian-style sauce characterized by a complex, aromatic blend of spices. These flavorful sauces are typically served with meat, tofu, or vegetables, often accompanied by rice. The magical ingredient that gives curry its distinctive taste is “curry powder,” which is not a single spice but rather a carefully crafted mixture.

The composition of curry powder can vary widely, offering a spectrum of flavors and heat levels. My preferred blend for this recipe is a Madras-style powder, which typically includes a rich array of spices such as turmeric (for its golden hue and earthy notes), fiery cayenne, fragrant coriander, pungent ginger, warm cumin, slightly bitter fenugreek, subtle white pepper, sweet cinnamon, anise-like fennel, aromatic nutmeg, complex cardamom, spicy cloves, and bold black pepper. While some curry powders are explicitly labeled “hot,” many offer a milder, more balanced flavor profile, so always check the label to match your spice preference.

For the freshest and most authentic curry powder, consider visiting an Indian grocery store – they often boast an impressive selection. However, high-quality curry powder is increasingly available in the international aisle of most general grocery stores. If you still have trouble finding it locally, reputable online spice purveyors like Penzey’s Spices are excellent resources for obtaining premium blends delivered right to your door.

Essential Ingredients for the Best Curry Chicken Wings

Crafting these perfectly baked curry wings requires a thoughtful selection of ingredients. Here’s what you’ll need for both the crispy wings and the delectable homemade curry sauce:

• Chicken Wing Pieces: For convenience, look for pre-cut “party wings” which include drumettes (the small drumstick-shaped pieces) and flats (the flatter, two-boned sections). If you buy whole wings, you can easily butcher them yourself; simply discard the tips or save them for homemade chicken broth.
• Vegetable Oil: A neutral oil like vegetable or canola is key. Brushing it onto the wings before baking helps the skin crisp up beautifully without imparting unwanted flavors, thanks to its relatively high smoke point.
• Salt: An absolute essential for seasoning any meat, salt enhances the natural flavor of the chicken, making every bite more delicious. Kosher salt is often preferred for its larger flakes and even seasoning.
• All-Purpose Flour: This serves as a crucial thickening agent for our rich curry sauce, ensuring it coats the wings perfectly and clings to every piece of meat.
• Curry Powder, Ground Ginger, Onion Powder, and Garlic Powder: These form the aromatic heart of our curry sauce. Using high-quality, fresh spices will make a significant difference in the depth and vibrancy of the flavor.
• Granulated Sugar: A touch of sugar is vital for balancing the complex spice profile of the curry sauce, adding a subtle sweetness that rounds out the flavors.
• Unsalted Butter: Beyond adding a rich, creamy flavor, butter is the foundation for our roux, which is a key component in thickening the sauce.
• Chicken Stock or Broth: This liquid base is essential for creating the sauce. It helps smooth out the roux, activating its thickening power and creating a velvety texture.
• Whole Dairy Milk: Adds a wonderful creaminess to the curry sauce. For an even richer, more authentic Indian-inspired flavor, you can also substitute full-fat coconut milk.
• Lemon Juice: A squeeze of fresh lemon juice is a game-changer. Its acidity brightens up the otherwise rich and heavy sauce, adding a refreshing tang that elevates the overall flavor.
• Green Onion (Scallions): Primarily used as a vibrant garnish, chopped green onions also contribute a mild, fresh oniony bite that complements the wings beautifully.

Baked vs. Fried: Why Oven-Baked Wings Reign Supreme

When it comes to chicken wings, the great debate often centers on baking versus frying. For me, the choice is unequivocally baking. Here’s why oven-baked wings consistently win:

• Less Greasy, More Flavorful: I personally dislike the taste of overly greasy, oil-laden fried wings. Baking allows the chicken fat to render slowly, resulting in a cleaner, less greasy wing with intensely developed flavor. The skin crisps up without being saturated in oil.
• Even Cooking: Achieving perfectly cooked wings in a deep fryer often requires frying in batches, which can be time-consuming and inconsistent. With oven baking, you can cook an entire dozen (or more!) simultaneously, ensuring uniform doneness and crispiness across the board.
• Ultimate Convenience: This is a huge advantage, especially when entertaining. Imagine hosting a game day party or a casual get-together – instead of babysitting a hot fryer, you can simply pop your wings in the oven and rejoin your guests, confident they’ll emerge perfectly cooked.
• Healthier Alternative: While still an indulgence, baking significantly reduces the amount of added fat compared to deep frying, making it a slightly lighter option without sacrificing flavor or texture.

The Secret to Crispy Baked Chicken Wings Every Time

Achieving restaurant-quality crispy chicken wings in the oven is simpler than you might think, and it relies on a few key techniques. As I’ve shared with my sweet chili wings, the magic truly happens when you use a roasting rack set inside a baking pan. This ingenious setup is crucial for several reasons:

1. Fat Drainage: The rack allows rendered fat to drip away from the wings and collect in the pan below. This prevents the wings from sitting in their own grease, which would make them soggy.
2. Air Circulation: Elevating the wings on a rack ensures that hot air circulates evenly around all sides of each wing. This promotes uniform cooking and, most importantly, creates that coveted crispy skin.
3. Dry Wings are Happy Wings: Before anything else, ensure your chicken wings are as dry as possible. Patting them thoroughly with paper towels removes surface moisture, which is the enemy of crispiness.

By following this method, you’ll achieve irresistibly crispy, finger-licking good wings straight from your oven, ready to be tossed in our luscious curry sauce.

How To Make Irresistible Curry Chicken Wings

Follow these simple steps to create a batch of perfectly crispy, flavor-packed curry chicken wings:

1. Prepare Your Baking Setup: Preheat your oven to 400°F (200°C). Line the bottom of a large roasting pan or a baking sheet with edges with aluminum foil. This step is a lifesaver for easy cleanup, as it catches all the dripping fat. Place a roasting rack or a sturdy cooling rack directly on top of the foil-lined pan, then generously grease the rack with cooking spray to prevent sticking.
2. Prep the Wings: Ensure your chicken wing pieces are thoroughly thawed and patted completely dry with paper towels. In a large bowl, toss the dry wings with 2 tablespoons of vegetable oil and a generous pinch of salt (preferably kosher salt, to taste). Arrange the seasoned wings in a single layer on the prepared roasting rack, ensuring they have enough space for air to circulate around them.
3. Bake for Crispiness: Bake the wings in the preheated oven for approximately 45-50 minutes. The wings should be golden brown and crispy, and the internal temperature of the chicken should reach 165°F (74°C).
4. While Baking, Prepare the Curry Sauce: In a medium bowl, whisk together the dry ingredients for the sauce: 2 tablespoons all-purpose flour, 1 tablespoon curry powder, 1 tablespoon granulated sugar, ½ teaspoon ground ginger, ½ teaspoon onion powder, ½ teaspoon garlic powder, and ¼ teaspoon salt.
5. Start the Roux: In a large saucepan, melt 1 tablespoon of unsalted butter over medium heat. Once the butter is fully melted, stir in the whisked flour and spice mixture. Cook for about 1 minute, stirring constantly, to create a smooth roux (a paste-like consistency). This brief cooking time helps toast the flour and deepen its flavor.
6. Whisk in Liquids: Gradually, and while continuously whisking, pour in ½ cup of chicken stock (or broth) and ½ cup of whole dairy milk. Whisk vigorously to smooth out any lumps from the roux. Bring the sauce to a boil, then reduce the heat to a simmer and let it cook for another 3-5 minutes, whisking frequently, until the sauce thickens to your desired consistency.
7. Finish the Sauce: Remove the saucepan from the heat and stir in 1 teaspoon of fresh lemon juice. This touch of acidity will brighten and balance the rich flavors of the curry sauce. Keep the sauce warm while the wings finish baking.
8. Toss and Serve: Once the wings are perfectly baked and crispy, transfer them to a large bowl. Pour the warm curry sauce over the wings and toss gently to ensure every wing is evenly coated. If the sauce has thickened too much while waiting, you can reheat it slightly and whisk in a tiny bit more chicken broth to thin it to your liking. Garnish immediately with chopped green onion for a fresh pop of color and flavor. Serve these delectable curry chicken wings right away to enjoy them at their crispiest best, before the sauce has a chance to soften the skin.

Do I cover wings when baking?

Absolutely not! Covering your curry chicken wings during baking will trap steam, which is the enemy of crispy skin. For that irresistible crunch, always bake your wings uncovered, allowing the hot air to circulate freely and crisp up the skin.

More Crispy Baked Chicken Wings

If you’ve fallen in love with these oven-baked wings, you’re in luck! We have a fantastic collection of other easy and delicious baked wing recipes to explore:

• Classic Baked Buffalo Chicken Wings
• Irresistible Sweet and Sour Chicken Wings
• Flavorful Mexican Chicken Wings (Saucy Taco-Inspired)
• Sticky Honey Barbecue Wings (Jack Daniel’s Inspired)
• Tangy Salt and Vinegar Wings

Curry Chicken Wings

Yield:
12 wings

Prep Time:
30 minutes

Cook Time:
50 minutes

Total Time:
1 hour 20 minutes

Love eating out but want to save money? Baking these Indian-inspired Curry Chicken Wings at home is easy and brings a little global spice to dinner! Enjoy crispy, flavorful wings without the deep fryer.

Ingredients

• 12 chicken wing pieces (drumettes and flats), thawed and patted dry
• 2 tablespoons vegetable oil
• Salt, to taste (preferably kosher)
• 2 tablespoons all-purpose flour
• 1 tablespoon curry powder
• 1 tablespoon granulated sugar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt (preferably kosher)
• 1 tablespoon unsalted butter
• 1/2 cup chicken stock or broth
• 1/2 cup whole dairy milk (or coconut milk for a richer flavor)
• 1 teaspoon lemon juice
• 1 green onion, chopped, for garnish

Instructions

1. Preheat oven to 400°F (200°C). Line the bottom of a roasting pan or a cookie sheet with edges with aluminum foil. Place a roasting or cooling rack on top, then generously grease it with cooking spray.
2. In a large bowl, toss together the chicken wings, vegetable oil, and salt. Place the seasoned wings in a single layer on the prepared roasting rack, ensuring space between each wing for optimal crispiness. Bake for 45-50 minutes, or until the internal temperature reaches 165°F (74°C) and the wings are golden brown and crispy.
3. Meanwhile, prepare the sauce: In a medium bowl, whisk together the flour, curry powder, sugar, ground ginger, onion powder, garlic powder, and ¼ teaspoon of salt.
4. In a large saucepan, melt the butter over medium heat. Once melted, stir in the dry flour and spice mixture to create a roux (a thick paste). Cook for an additional 1 minute, stirring constantly, to lightly toast the flour.
5. Gradually whisk in the chicken broth and milk, smoothing out the roux as much as possible to prevent lumps. Bring the sauce to a boil, then reduce the heat and simmer for about 3-5 minutes, whisking often, until the sauce thickens to a desired coating consistency. Remove the saucepan from the heat.
6. Stir in the lemon juice and keep the sauce warm. Once the wings are done, transfer them to a large bowl and toss immediately with the warm curry sauce. Garnish with chopped green onion. Serve the curry chicken wings immediately to enjoy them while they are still crispy. If the sauce thickens too much while waiting, you can reheat it gently and stir in a little more broth to thin it out.

Notes

• Loved this curry wing recipe? Explore more oven-baked wing varieties like my Buffalo Chicken Wings, Sweet Chili Wings, Mexican Chicken Wings, Honey Barbecue Wings, and Sweet and Sour Wings.
• Enjoyed the rich flavor of this curry sauce? You might also love my Shrimp Curry Without Coconut Milk.
• For even crispier wings, ensure they are thoroughly patted dry before applying oil and baking. Moisture is the enemy of crispiness!
• Adjust the amount of cayenne pepper in your curry powder (or add a pinch of your own) if you prefer a spicier kick.

Recommended Products

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• Roasting Pan with Rack

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Originally published October 19, 2014, updated and expanded for clarity and SEO.