These crispy curry chicken wings are loaded with flavor thanks to the easy and delicious coconut curry sauce. They have the perfect curry flavor for chicken wings you won’t be able to get enough of! This recipe is super easy and my step by step guide will help you get the best, crispy results!
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Curry chicken wings are a great snack and appetizer to make at home when you want to try something different. The marinade is easy to prepare, and the wings need to be marinated for at least four hours for best results. The waiting time is worth it because it helps the flavors seep into the wings for the tastiest curry chicken wings ever!
The best part of chicken wings is the crispy skin which is why I love to grill chicken wings. This curry coconut chicken wings recipe uses a marinade made with coconut milk, lemongrass, cumin, garlic, and onions which give these chicken wings lots of amazing flavors.
The trick to getting them crispy is by brushing them with oil at the very end and blasting them with hot heat. I’ll share exactly how to do it in this post to help you get the best results every single time!
This recipe is very similar to my other two chicken skewer recipes (Grilled Thai Coconut Chicken Skewers and Chicken Satay) but the difference between this recipe is, it has more of a curry flavor and chicken wings get crispy since it is brushed with oil at the end to crisp it up.
Read on to learn exactly how to make this delicious curry chicken wing recipe today!
What are Curry Chicken Wings?
Curry chicken wings are crispy wings that have been marinated in a delicious curry marinade. This allows the flavors to seep in for a delicious taste in every single bite. They’re crispy, easy to make, and absolutely incredible to have!
The best part is that this recipe is quite simple and you can try it even if this is your first time cooking wings. I’ll also teach you the trick to getting a perfectly crispy texture! It’s easier than you think, but will give you delicious results every single time.
The wings come out juicy on the inside and crispy on the outside with a beautiful golden brown color, and the curry sauce gives them a spicy kick! So if you’re looking for a dish that’s a little bit different, but absolutely delicious, curry chicken wings are the way to go!
Why You’ll Love This Curry Chicken Wings Recipe
Crowd Pleaser: Whether it’s a casual family dinner or a large gathering, these curry chicken wings are a guaranteed crowd-pleaser. The combination of the crispy exterior and the juicy, flavor-packed interior makes them impossible to resist.
Versatile: This recipe is super versatile! You can adjust the heat level by adding or reducing the curry powder, or even adding in other favorite spices. Plus, it’s just as delicious baked in an oven as it is grilled.
Family Favorite: This recipe is sure to become a hit with the whole family. The combination of curry powder, garlic, turmeric, and cumin creates a combination that’s irresistible for everyone in the family!
Ingredients You’ll Need to Make Curry Chicken Wings
All you need are some incredibly simple, pantry-staple ingredients to make these delicious curry chicken wings at home.
Here’s an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.
- Large Chicken Wings: I like to use full chicken wings for this recipe so that I can get that crispy chicken skin throughout the whole wing. At the very end, after you are almost done grilling the wings, you will be brushing them with a bit of oil to make them even more crispy. That being said, you can use flats and drumettes as well.
- Oil: Used to brush on wings at the very end, it makes the wings crispy and gives them a beautiful golden brown color.
For the Coconut Curry Marinade:
- Lemongrass: Provides a refreshing, citrusy aroma to the curry sauce, enhancing the overall flavor of the chicken wings. You can use fresh lemongrass stalks or frozen pre-ground lemongrass for this recipe. If you are using fresh lemongrass, use the white solid chunk at the bottom of the stalk. Make sure you rinse it well before using it, they can sometimes be gritty and sandy. I also find it is easier to cut lemongrass after I have used a rolling pin to flatten it a little – this also releases the lemongrass oils better for more flavor. Both fresh and frozen lemongrass can be found at an Asian grocery store. The pre-ground stuff is usually found in the freezer aisle.
- Garlic cloves: An essential ingredient in many recipes, garlic gives our curry sauce a garlicky taste that compliments the other ingredients beautifully.
- Shallots: They add a subtle sweetness and depth to the curry sauce, bringing out the flavors of the other ingredients.
- Curry powder: This is the heart of any curry recipe. It gives the chicken wings their distinctive curry flavor. I normally like using Madras curry powder in all my cooking but you definitely can use any type of yellow curry powder that is available to you.
- Ground coriander and cumin: These spices lend an aromatic warmth to the curry sauce, enhancing its overall flavor.
- Turmeric: This optional ingredient adds a vibrant yellow color to the curry wings!
- Limes: The juice adds a tangy freshness to the curry sauce, balancing out the richness of the other ingredients.
- Sweetened condensed milk (or sugar): This adds a touch of sweetness to the curry sauce which gives a nice balance to the savory and spicy flavors. I use sweetened condensed milk for this recipe because I find it mixes into the chicken wing marinade more easily and it also gives it a bit of creaminess that helps with browning the chicken wings. You can substitute this with sugar.
- Coconut milk: It gives the curry sauce a rich, creamy texture and a subtly sweet, tropical flavor. You can use either coconut milk or coconut cream to make this chicken wing marinade. I find coconut cream a bit thicker and has a more coconut flavor.
- Fish sauce: This is a staple sauce in Thai cuisine that adds a savory depth and umami flavor to the curry sauce.
Why I Skewered My Chicken Wings
You have to admit, chicken wings on a stick seem a bit absurd so why would I do it?
- Skewering chicken wings stretched out the wings so they cook faster since they aren’t folded. If you want to make sure your chicken wings are cooked perfectly every time, there’s a great guide I reference on How to Tell When Chicken Wings are Done!
- Stretching out the wings allowed the heat to reach every nook and cranny of the wings so you maximize the crispiness and caramelization of the skin.
- Skewered chicken wings were easier to work with on the BBQ, you don’t have to worry about the wings falling through the gaps of the grill and losing them. I always seem to lose the flats or tips between the grill.
- Less flipping! You flip the stick once, and it flips all 3 parts. If you did that separately that would be 3x as much flipping per wing!
Alternatively, you can always cut them up to sections as well if that’s what you are comfortable and it will taste equally as good!
How to Make Curry Chicken Wings (Step by Step)
Making this incredible curry chicken wing recipe at home is super easy and will give you great results every single time. Here’s how to make it step by step:
Prepare the Marinade: To prepare the marinade, you can combine everything into a food processor and blitz it until everything is well blended. Alternatively, you can chop everything by hand if you don’t have a food processor but make sure you chop the lemongrass stalks finely. I’d also recommend grating the onion and garlic if you are doing it by hand since you want it to coat the chicken very well in the marinade for when you are grilling it for the best flavors. Marinade for a minimum of 4 hours, or overnight if possible.
Mix the Marinade: In a large bowl, combine all the ingredients (except the chicken wings) and stir until well mixed. This will be your flavorful curry marinade.
Marinate the Wings: Add the chicken wings to the marinade in the large bowl. Make sure that every wing is coated with the marinade and allow it to sit for a minimum of four hours. For optimal flavor, marinate it overnight if you can.
Prepare the Skewers (Optional): If you are using a bamboo skewer, soak the ends in a tall cup for an hour. This prevents the skewer from burning during grilling. The pointy part will be covered by the chicken, so no need to worry about that.
How to Grill Curry Chicken Wings
Preheat the Grill: Set your grill to a temperature of approximately 275 F (135C), which is about medium low heat. A kamado grill adds a bit of smokiness to your wings, but a traditional BBQ works just fine too.
Grill the Wings: Add the chicken wings to the grill and let them cook for about 20-25 minutes.
Cook the Leftover Marinade: Pour the leftover marinade into a small pot and let it simmer over the stove for about 5-10 minutes. Set it aside after cooking for brushing later.
Open the Grill and Apply Marinade: After 20-25 minutes, open up the grill (if you are using a kamado bbq, keep it open to get the temperature up as high as possible, if you are using a traditional bbq set the temperature to as high as possible) and apply the leftover marinade on both sides of the wings and cook it for 5 minutes per side. Watch it carefully so that it doesn’t burn.
Oil and grill for crispiness: Brush vegetable oil on all the wings and grill them for another minute or so on each side until they turn golden brown and crispy.
Enjoy your meal: Now that the curry chicken wings are ready, serve and enjoy!
Joyce’s Tips For Making the Best Curry Chicken Wings
Use Fresh Ingredients: For the best curry chicken wings recipe, always use fresh ingredients, especially the garlic, lemongrass, and lime juice. Fresh ingredients bring out the flavors much better than their dried or stored counterparts.
Marinate the Wings: To intensify the flavors, marinate the chicken wings in the coconut curry sauce for at least four hours. If you can, let them soak overnight. The longer they marinate, the more flavorful they will be.
Handle the Turmeric with Caution: Turmeric dyes skin and fingernails! If you don’t want discolored skin or nails wear gloves or use a utensil before handling the marinated chicken.
Manage Your Grill Temperature: Make sure to grill your chicken wings at a steady temperature of around 275 F (135 C) which is about medium-low heat. This helps to cook the wings evenly without burning them.
Use the Leftover Marinade: Don’t let the leftover marinade go to waste. Cook it and use it as a sauce for your grilled chicken wings. It adds an extra layer of flavor.
Brush the Wings with Oil: For that extra crispy finish, brush the wings with vegetable oil and grill for another minute or so. This little trick gives your wings that delicious crispy texture.
Bake If You Can’t Grill: If you don’t have a grill, you can still make delicious curry chicken wings. Preheat your oven to 375F, place the marinated wings on a baking sheet in a single-layer, drizzle with oil, and bake until golden brown. It’s even better than frying them!
- For a complete Thai-inspired meal, pair these curry chicken wings with a side of Pad Woon Sen (Thai Glass Noodle Stir Fry). The flavors of the curry and glass noodles stir fry complement each other perfectly.
- Want to turn your meal into a feast? Serve these wings with Chicken Khao Soi (Thai Coconut Curry Noodle Soup). The chicken wings’ curry flavor melds beautifully with the coconut curry soup.
- For a light, refreshing side, serve your curry chicken wings with Yum Woon Sen (Thai Glass Noodle Salad). The salad’s vibrant flavors will balance out the rich, savory taste of the wings
- If you’re hosting a BBQ or picnic, pair these curry chicken wings with grilled veggies and a cold Thai Peanut Sauce. It’s made from scratch and is delicious, but you can also make an easier version with my Easy Thai Peanut Satay Sauce recipe. The cool, creamy peanut sauce is the perfect counterpoint to the spicy, crispy chicken wings.
- For a simple, yet hearty lunch, serve these curry chicken wings with a side of Egg Fried Rice. The rice will soak up the delicious curry sauce, making every bite an explosion of Thai flavors.
Recipe Variation Ideas for Curry Chicken Wings
This delicious curry chicken wings recipe is so flavorful and easy to make, you’ll want to try out some of these delicious variations! Here are some great ideas:
Make it Zestier: If you’re a fan of tangy flavors, this variation is for you. Simply add a couple more tablespoons of lime juice to the marinade. This will not only tenderize the chicken wings more but also give them a refreshing, zesty flavor.
Extra Garlic: If you’re a garlic lover, this variation will hit the spot. Double the amount of garlic cloves in the marinade. This will give your curry chicken wings an aromatic garlic flavor that pairs beautifully with the curry spices.
Spice it Up: If you enjoy a good kick in your food, add a teaspoon of crushed red pepper flakes to the marinade. This will give your curry chicken wings an extra spicy punch.
Frequently Asked Questions
For the best flavor, the chicken wings should marinate for a minimum of four hours. However, marinating them overnight will yield the best results and allow the flavors to fully penetrate the chicken.
Yes, you can certainly bake the chicken wings in the oven if you don’t have a grill. Just preheat your oven to 400F, place the wings on a baking sheet covered with foil, and bake until golden brown.
The leftover marinade can be cooked over the stove for about five to ten minutes, and then it can be used as a sauce to brush onto the wings during the last few minutes of grilling or baking.
To make the chicken wings crispy, brush them with oil towards the end of the cooking process and increase the heat. This will give the wings a delicious, crispy texture.
How to Store Leftover Curry Chicken Wings
You can easily store any leftovers you have of these delicious crispy curry wings. Place your leftover curry chicken wings in an airtight container and store them in the fridge. They will stay good for about three to four days.
When you’re ready to enjoy your leftover wings, preheat your oven to 350F. Place the wings on a baking sheet and drizzle a little vegetable oil over them.
This will help restore some of their original crispiness. Bake the wings until they’re heated through and golden brown.
I don’t recommend freezing these curry chicken wings since the sauce can separate during the freezing process and the texture of the wings can change.
Looking for More Grilled Recipes? Try these!
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Crispy Coconut Curry Chicken Wings
Grilled, quick and easy, crispy coconut curry chicken wings marinated in an easy and flavorful coconut curry
Joyce’s Recipe Notes
- Turmeric dyes skin and fingernails! If you don’t want discolored skin or nails wear gloves or use a utensil before handling the marinated chicken.
- Tumeric is an optional ingredient that I used mostly to give the wings their yellow color.
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Marinating the Coconut Curry Chicken Wings
Making the Curry Sauce to Brush on The Wings
Remove the chicken wings from the marinade and set it aside for later.
Pour the leftover marinade into a small pot, and cook it over the stove for 5-10 minutes and set the glazing sauce for the end.
Grilling the Coconut Curry Chicken Wings
If you are using bamboo skewers, soak the ends in a tall cup for an hour, this is to prevent the sticks from burning during grilling. No need to worry about the pointy part half since the chicken will be covering that bit.
Set your grill to 275F (135C), which is about medium low heat. We liked to use our kamado grill for a bit of smokiness, but this can be done in a traditional bbq as well.
Add the chicken wings to the grill and cook them for 20-25 minutes. Flip them every 5 minutes or so.
After 20-25 minutes, open up the grill (if you are using a kamado bbq, keep it open to get the temperature up as high as possible, if you are using a traditional bbq set the temperature to as high as possible)Brush the curry marinade you previously cooked in a pot, on both sides of the wings and cook it for 5 minutes per side. Watch it carefully so that it doesn’t burn.
Brush oil on all the wings and grill it for another minute or so on each side until it gets crispy.
Serving: 1Wing | Calories: 74kcal | Carbohydrates: 5g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 243mg | Potassium: 110mg | Fiber: 1g | Sugar: 2g | Vitamin A: 21IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg
*Nutritional information is calculated using online tools and is an estimate*
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