Curry Chicken Wings

Get ready to blow minds at your next gathering!

These curry chicken wings are crispy, saucy, and absolutely addictive.

That golden coconut curry sauce?

It’s the kind of flavor that makes people stop mid-conversation and ask what you did differently.

We’re talking perfectly baked wings that get tossed in a creamy coconut curry sauce that hits all the right notes – sweet honey, aromatic curry spices, and just enough heat to keep things interesting.

The best part? While everyone thinks you spent hours in the kitchen, this whole thing comes together in about an hour with minimal fuss.

Ingredients

For the Chicken Wings:

• 2 lbs (907 g) chicken wings, rinsed & patted dry
• Kosher salt, to taste
• Black pepper, to taste

For the Curry Sauce:

• 14 oz (400 g) coconut milk
• 2 tablespoons (30 ml) curry powder
• 1 tablespoon (15 ml) honey
• 1 tablespoon (15 ml) fish sauce or soy sauce
• 2 teaspoons (10 ml) chili garlic sauce, or to taste (optional)

Optional for Thickening Sauce:

• 1 teaspoon (5 ml) cornstarch
• 2 teaspoons (10 ml) cold water

Steps

1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. This high heat is crucial for getting crispy skin without drying out the meat – lower temperatures will leave you with soggy wings.
2. Pat the chicken wings completely dry with paper towels, then season generously with salt and pepper in a large bowl. Really dry wings are the secret to crispy skin, so don’t skip this step even if they look dry enough.
3. Arrange the seasoned wings on your prepared baking sheet in a single layer with space between each wing. Overcrowding steams the wings instead of roasting them. We skip adding oil since the wings release plenty of their own fat during cooking.
4. Bake for 30 minutes until the wings turn golden brown on top. You’ll hear them sizzling – that’s the fat rendering and creating crispy skin. Flip each wing using tongs to ensure even browning.
5. Continue baking for an additional 10-20 minutes until the wings are cooked through and crispy. Larger wings need the full 20 minutes, while smaller ones may be done in 10-15 minutes. The internal temperature should reach 165°F (74°C) when checked with an instant-read thermometer.
6. While the wings bake, make your curry sauce by combining coconut milk, curry powder, honey, fish sauce (or soy sauce), and chili garlic sauce in a medium saucepan. Whisk everything together until smooth – lumpy curry powder won’t dissolve properly once it starts simmering.
7. Bring the sauce to a gentle simmer over low heat and cook for 5 minutes, whisking occasionally. The sauce should reduce slightly and coat the back of a spoon. Different brands of coconut milk vary in thickness, so don’t worry if yours looks thinner initially.
8. If you want a thicker sauce, whisk the cornstarch and cold water together until completely smooth (no lumps!), then stir this slurry into the simmering curry sauce. Cook for 2-3 more minutes until it reaches your desired consistency. Start with just 1 teaspoon of cornstarch – you can always add more.
9. Remove the curry sauce from heat once it’s thickened to your liking. The sauce will continue to thicken slightly as it cools, so err on the side of slightly thinner than your target consistency.
10. Toss the hot, crispy wings with the warm curry sauce in a large bowl, or serve the sauce on the side for dipping. Serve immediately while the wings are still crispy and the sauce is warm.

Smart Swaps

• Soy sauce instead of fish sauce (1:1 ratio) – keeps it vegetarian-friendly while maintaining umami depth
• Maple syrup instead of honey (1:1 ratio) – adds deeper sweetness with subtle caramel notes

Make It Diabetes-Friendly

Replace the honey with 1 tablespoon sugar-free maple syrup or 1 teaspoon stevia to reduce carbs from 4g to under 1g per serving. Use light coconut milk instead of regular to cut calories by 30% while maintaining creaminess. Serve with cauliflower rice instead of regular rice to keep the total meal under 8g net carbs per serving. The high protein and fat content from the wings helps slow glucose absorption, making this naturally diabetes-friendly when portioned to 4-5 wings per serving.

Pro Tips

• Pre-poach wings in boiling water for 5 minutes before baking to render extra fat for ultra-crispy skin
• Make sauce ahead and reheat gently – flavors actually improve after sitting for a few hours