Curry Chicken Wings Recipes

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INDONESIAN COCONUT CURRY CHICKEN WINGS

These aromatic wings (thanks to lemongrass, lime and ginger) are poached in coconut milk until tender before getting fried until crisp. A dipping sauce made with the marinade reinforces the flavors of the herbs and spices, while a quick-pickle salad offers a bright contrast to the wings.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h50m

Yield 6 to 8 servings

Number Of Ingredients 16



Indonesian Coconut Curry Chicken Wings image

Steps:

  • Combine the cinnamon, shallots, lemongrass, cilantro stems, garlic and ginger in a large bowl. Finely grate the zest of the limes into the bowl (reserve the limes separately) and stir in the coconut milk. Reserve 1 1/2 cups of the coconut mixture separately, then add the chicken wings to the bowl with the remainder and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
  • Meanwhile, make the pickle: Combine the shallots, cucumber, carrot and 1 tablespoon salt in a medium bowl. Carefully pour 3 cups boiling water over the vegetables, then stir to mix evenly and let stand for 20 minutes. Drain the vegetables in a colander, pressing gently to remove excess liquid, then transfer to a bowl. Add the vinegar, sugar, chile and 1 teaspoon salt, stirring to dissolve the sugar and salt. Refrigerate until ready to use, at least 10 minutes and up to 1 hour.
  • Bring 4 cups water to a boil in a large pot. Add the wings with their marinade, return to a boil, then reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until a paring knife inserted in the middle of a wing comes out with no resistance, about 15 minutes. Using tongs, transfer the wings to a wire rack set over a rimmed baking sheet, season liberally with salt and let air-dry while you make the dipping sauce.
  • For the dipping sauce: Place the reserved 1 1/2 cups aromatics and coconut milk in a medium sauce pan over medium heat; stir in 1 cup water and bring to a simmer. Cook, stirring occasionally, until reduced and thickened, about 20 minutes. Transfer the sauce to a blender, along with three-quarters of the cilantro leaves and the juice of the reserved limes; puree until smooth. Pour the coconut dipping sauce into a bowl, season with salt and pepper and let cool completely.
  • Heat 2 inches of oil in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer registers 425 degrees F. Working in 2 batches, fry the wings, turning occasionally, until golden brown and crisp, about 2 minutes per batch. Transfer the wings with a slotted spoon to a clean rack set over a baking sheet and season with more salt. (Make sure the oil returns to the proper temperature between batches.)
  • Transfer the wings to a serving platter and sprinkle with cilantro. Serve immediately with coconut dipping sauce and cucumber and carrot pickles.

1 teaspoon ground cinnamon
4 shallots, roughly chopped
2 lemongrass stalks, thinly sliced
1 bunch cilantro, stems roughly chopped, leaves reserved
1 head of garlic, cloves separated, peeled and crushed
One 8-inch piece ginger (about 6 ounces), thinly sliced
2 limes
Two 13.5-ounce cans unsweetened coconut milk
4 pounds chicken wings, split at the joint, wingtips removed and discarded
Kosher salt and freshly ground black pepper
2 shallots, thinly sliced crosswise and separated into rings
1 cucumber, thinly sliced
1 medium carrot, thinly sliced
1/4 cup rice wine vinegar
2 tablespoons sugar
1 red Thai chile, stemmed and thinly sliced

BOMBAY CHICKEN WINGS

I've used this recipe for years. Everyone who tries it loves it! For best flavor, marinate several hours.

Provided by Musher

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 1h35m

Yield 6

Number Of Ingredients 8



Bombay Chicken Wings image

Steps:

  • Combine chicken wings, vegetable oil, soy sauce, green onion, garlic, curry powder, turmeric, and black pepper in a resealable plastic bag. Squeeze out the air, seal bag, and refrigerate at least 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread chicken wings into a large baking dish.
  • Bake in the preheated oven until wings are browned, about 25 minutes.

Nutrition Facts : Calories 234.1 calories, Carbohydrate 1.2 g, Cholesterol 78.2 mg, Fat 12.1 g, Fiber 0.3 g, Protein 28.5 g, SaturatedFat 2.7 g, Sodium 386 mg, Sugar 0.2 g

24 chicken wings
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons minced green onion
2 cloves garlic, minced
1 teaspoon curry powder
½ teaspoon ground turmeric
⅛ teaspoon ground black pepper

3-INGREDIENT CURRY GRILLED CHICKEN WINGS

Fragrant, complex curry powder and creamy, tangy yogurt create a tenderizing marinade for these easy grilled wings.

Provided by Rhoda Boone

Categories     3-Ingredient Recipes     Chicken     Grill     Grill/Barbecue     Curry     Yogurt     Summer     Dinner

Yield 4 servings

Number Of Ingredients 6



3-Ingredient Curry Grilled Chicken Wings image

Steps:

  • Pat wings very dry with paper towels. Whisk yogurt, curry powder, oil, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a large bowl. Add wings and toss to coat. Cover bowl with plastic wrap or transfer wings and marinade to a resealable plastic bag. Chill at least 30 minutes.
  • Prepare a grill for two zones, medium and medium-high, or heat a grill pan over medium. Working in batches if necessary, grill wings over medium heat, turning occasionally, until skin is starting to brown and fat is rendering, about 12 minutes. Move wings to medium-high zone of grill or increase heat under grill pan to medium-high. Cook wings, moving to a cooler section of grill or reducing heat if they start to burn, until cooked through, an instant-read thermometer inserted into the flesh but not touching the bone registers 165°F, and skin is crisp and lightly charred, another 5-10 minutes.
  • Transfer wings to a platter. Season with salt and pepper and serve immediately.
  • Do Ahead
  • Wings can be marinated 1 day ahead; keep chilled.

2 pounds chicken wings (flats and drumettes attached or separated)
1/2 cup plain yogurt
1 tablespoon plus 2 teaspoons curry powder
1 tablespoon vegetable oil
1 1/2 teaspoons kosher salt, plus more
1/2 teaspoon freshly ground black pepper, plus more

RED CURRY-LIME CHICKEN WINGS

Provided by Tyler Florence

Categories     appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 15



Red Curry-Lime Chicken Wings image

Steps:

  • Preheat the oven to 475 degrees F.
  • Spread the wings on two large rimmed baking sheets, then drizzle with olive oil, the juice of 1 lime and some salt and pepper, and toss to evenly coat. Bake the wings until browned and crisp, about 40 minutes.
  • In a large bowl, mix the butter with the coconut milk, curry paste, honey, soy sauce, lime zest and the remaining lime juice. Add the wings to the butter and toss to coat. Add the cilantro, mint, peanuts and chiles, then toss to coat. Serve hot.

4 pounds chicken wings, tips removed and discarded, wings separated into two pieces
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 1/2 limes, juiced
6 tablespoons unsalted butter, at room temperature
2 tablespoons coconut milk
1 tablespoon Thai red curry paste
1 tablespoon honey
1 teaspoon soy sauce
Zest of 1 lime
1 tablespoon fresh cilantro leaves, chopped
1 tablespoon fresh mint leaves, chopped
1 tablespoon roasted peanuts, chopped
1/4 Thai bird chile, sliced into rings

CHICKEN WINGS WITH CURRY-YOGURT GLAZE

Categories     Chicken     Appetizer     Bake     Yogurt     Curry     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 8



Chicken Wings with Curry-Yogurt Glaze image

Steps:

  • Combine first 7 ingredients in a large bowl. Season to taste with salt and pepper. Set aside 1/2 cup marinade, turning to coat well. Cover with plastic, refrigerate 4 hours or overnight.
  • Preheat oven to 350°F. Transfer chicken to baking sheet. Season with salt. Bake until tender and crusty, turning and basting with reserved marinade, about 1 hour.

1 1/3 cups plain yogurt
1 cup chopped onion
1/4 cup plus 2 tablespoons chopped fresh cilantro
4 large garlic cloves, crushed
4 teaspoons ground cumin
4 teaspoons curry powder
1 1/4 teaspoons ground ginger
2 pounds chicken wings

HONEY CURRY CHICKEN WINGS

Make and share this Honey Curry Chicken Wings recipe from Food.com.

Provided by Mercy

Categories     Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 6



Honey Curry Chicken Wings image

Steps:

  • Place chicken in shallow baking pan, skin side up.
  • Combine butter, honey, mustard, salt and curry powder; mix well.
  • Pour over chicken and bake at 350°F for 1 1/4 hours, basting every 15 minutes.

Nutrition Facts : Calories 851.6, Fat 60, SaturatedFat 24.8, Cholesterol 235.8, Sodium 1088, Carbohydrate 37.1, Fiber 1.1, Sugar 35.3, Protein 42.8

2 lbs chicken wings
1/2 cup butter
1/2 cup honey
1/4 cup prepared mustard
1 teaspoon salt
1 tablespoon curry powder (mild or hot)

CURRY-YOGURT CHICKEN WINGS

Provided by Mark Bittman

Categories     easy, appetizer

Time 45m

Number Of Ingredients 7



Curry-Yogurt Chicken Wings image

Steps:

  • Cut 3 pounds of chicken wings into 3 sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
  • Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
  • Put the wings on the cool side of the grill. Cover the grill and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes.
  • While the wings cook, combine 1/2 cup yogurt, 2 tablespoons olive oil, 2 tablespoons lime juice, 1 tablespoon curry powder, 1 teaspoon cumin, salt and pepper in a large bowl.
  • When the wings are cooked, add them to the bowl with the sauce and toss to coat. Now put the wings on the hot part of the grill and cook, uncovered, turning as necessary, until they're nicely browned on both sides.

Nutrition Facts : @context http, Calories 296, UnsaturatedFat 15 grams, Carbohydrate 2 grams, Fat 21 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 6 grams, Sodium 361 milligrams, Sugar 1 gram, TransFat 0 grams

3 pounds of chicken wings
1/2 cup yogurt
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon curry powder
1 teaspoon cumin
salt and pepper

CURRY MARINADE CHICKEN WINGS

From the files of ...Me! Caution for peanut allergies: recipe calls for peanut oil. Can easily be doubled for 16 wings.

Provided by Oolala

Categories     Lunch/Snacks

Time 35m

Yield 8 wings, 2 serving(s)

Number Of Ingredients 8



Curry Marinade Chicken Wings image

Steps:

  • Rinse chicken under cold, running water and pat dry in paper towels; set aside.
  • Combine ginger, oil, lemon juice, curry, cumin, mustard and salt in a non-aluminim (non-reactive) bowl, and stir and set aside.
  • Add wings to marinade and turn until evenly coated.
  • Set aside to marinate at least 15 minutes.
  • Preheat oven to 475 degrees.
  • Arrange wings in a single layer in a baking pan and bake, uncovered, basting occasionally about 10 minutes per side or until browned.

Nutrition Facts : Calories 692.1, Fat 59.1, SaturatedFat 13.4, Cholesterol 150.9, Sodium 175.1, Carbohydrate 3.1, Fiber 1.3, Sugar 0.3, Protein 36.7

1 teaspoon fresh ginger, peeled, minced
1/4 cup peanut oil
1 tablespoon lemon juice
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon Dijon mustard
salt, to taste
8 chicken wings

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