Tell the truth, Curry Fried Wings sounds amazing right? I absolutely love curry. It’s one of my favourite spices and I am sure to love a recipe that has curry in it. As for chicken, the wings are the way to go. It’s my favorite part of the chicken. It only seemed fitting that I should combine my two loves and it was wonderfully delicious. Curry is such a bold spice. Not just it’s colour but the flavour, the intensity and let’s not forget that natural heat. In addition to being really delicious, this recipe is very easy to make. This is great as an appetizer or main course.
How to make Curry Fried Chicken Wings?
Just make sure to have the essentials and you’ll be good to go. Chicken wings cut, curry powder, flour, oil for frying and a few other spices to season things up. Give some thought to what you want to eat with it. There are quite a few options. You can go with fries or have a nice dip and enjoy with playful veggies like baby carrots or cucumbers. Mashed potatoes and rice can go really well. Rice may seem unusual but it’s curry fried chicken. Curry and rice will always be a hit. Just work out a nice sauce.
This recipe surprised me. I started it with an end goal in mind that I could taste it before even creating it. I assumed that the curry flavour would be very noticeable and predominant. However it turned out to be really complementary. It wasn’t overpowering but in a very subtle way it added a richness to each bite. A juicy bite of flavour and spice without being too spicy. Now I am no longer sure what I had hoped for, I only know that I loved how it all worked out and you will too.
Lets get cooking!
Curry Fried Wings. Deliciously Spicy.
Course: EntréeDifficulty: Easy2
servings15
minutes50
minutesIngredients
6 chicken wings
Curry Powder, 1 tsp. (Pantry Item)
Salt, 1 1/2 tsp. (Pantry Item)
Black Pepper, 1/2 tsp. (Pantry Item)
Onion Powder, 1 1/2 tsp. (Pantry Item)
Garlic Powder, 1 1/2 tsp. (Pantry Item)
Flour, 1 cup (Pantry Item)
Cornstarch, 1 1/2 tbsp. (Pantry Item)
Vegetable Oil, 1 1/2 cup (Pantry Item)
Directions
- Cut wings to separate flats from drums. Wash with water and vinegar or lemon and drain.
- Season with 1 tsp. salt, onion powder, 1 tsp. garlic powder, black pepper and curry powder. Mix well and marinate overnight or 2 hours.
- On medium to high heat add vegetable oil. In a shallow plate add flour, cornstarch, remaining salt and garlic powder and mix.
- Dip chicken pieces in the flour mixture, coat and shake off the excess. When oil is hot, add chicken to the oil and fry for 12 mins, turning the chicken half way through. Fry in batches of 4-6 pieces at a time depending on the size of your pot.
- Serve Hot and enjoy.
Notes
- Use a deep pot that allows you to use less oil but provides good coverage.
- If you overcrowd the pot, the temperature will drop therefore extending the cooking time.
Price Range: $1,000 JMD. (Price range based on type of supermarket, brand and season. Does not include Pantry Items and tax)
Eating in can be easy on the pocket yet just as fun and tasty as dining out. Enjoy!