If you like curry dishes as much as we do, and you are a fan of chicken wings, just wait until you make these!
Homemade curry powder is so much easier to make than you might think, and it really puts these wings over the top. However, any good quality store-bought version will work, too. These wings are saucy and incredibly flavorful. And they are easy to prepare!
How To Make Grilled Curry Chicken Wings
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The Ingredients You Will Need
Chicken Wings – Flats and drumettes. If you can only find full wings, then cut the tip away (discard, or save for making stock), and then cut the flat (wingette) from the drumette.
Seasonings – Salt, pepper, garlic powder, smoked paprika.
Butter – Unsalted.
Curry powder – Homemade or purchased. Check the spice level. Madras curry powder carries more heat. Homemade is easy and has a mild spice level.
Coconut milk – Unsweetened. Can usually be found in the Asian section of most supermarkets. Or online.
Fish sauce – Usually found in the Asian section of many supermarkets. Soy sauce can be substituted for fish sauce.
Chili garlic paste or sauce – Found in the Asian section of most supermarkets. Or online. Sriracha sauce can be substituted.
EXPERT TIP: No need to let the wings marinate for a long period of time with the seasonings. Once coated, they are ready to be grilled, baked, or fried.
Tips for Perfect Grilled Curry Chicken Wings
Go with Top-Notch Curry – As mentioned, making curry powder from scratch is so much easier than you might think. If purchasing, go with a quality brand. Morton and Basset is good. Make sure it’s not been on the shelf for over a year.
Grill Over High Heat – You want the skin on the wings to be super crispy. High heat always helps to achieve this. Crank your grill as high as it will go and cook directly over the heat. Frying the wings will deliver the crispiest wing.
Serve Piping Hot – These wings really are delicious at room temperature or even heated up the next day. But, they are at their very best fresh off the grill and tossed with the hot curry coconut sauce.
How To Serve
As mentioned, these are definitely served best, fresh off the grill and immediately tossed in the warm curry coconut sauce. We pile them high on a platter and let folks grab wings as they like.
They are perfect for parties, game day gathering, or just a fun afternoon at home.
Be sure to sprinkle plenty of fresh chopped cilantro all over the top of the wings. It really compliments the flavor profile of the wings perfectly.
Since they are fairly saucy, and so flavorful, no dipping sauce is needed.
Other Delicious Curry Dishes to Try
We just love just about anything with curry. And that includes Indian dishes that don’t use curry, but other seasonings, such as garam masala that delivers a very similar taste. Here are some of our favorites:
Authentic Chicken Curry
Shrimp Curry with Homemade Jamaican Curry Powder
Curry Chicken Salad
Curry Turkey Burgers with Grilled Pineapple
Creamy Chicken Tikka Masala
Thai Beef with Red Curry Sauce
Thai Green Curry Chicken
These are all so amazingly delicious and deep in flavor. But, for right now, aren’t these wings calling your name?
And these curry wings are right up there with the best of them.
The curry flavor is not overpowering and is comforting and everything you want in a chicken wing. Truly wing perfection!
Ready to make the best (and most unique) wing on the block? Go for it!
And when you do, be sure to take a photo of them, post it on Instagram and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Grilled Curry Chicken Wings
- Gas, charcoal, or electric grill See NOTES for other methods of cooking the wings
- 2 lbs chicken wings flats and drumettes
- 1 tsp Kosher salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ¼ cup unsalted butter
- 1 tsp all-purpose flour
- 2 tbsp curry powder
- 1 cup coconut milk unsweetened
- 1 tbsp fish sauce
- 2 tbsp chili garlic sauce or paste
- ¼ cup cilantro chopped, for garnish
- Heat your grill to medium-high heat for indirect AND direct-heat grilling.
- Place the wings in a large bowl. In a small bowl, mix together the salt, pepper, garlic powder, and paprika. Sprinkle the seasonings over the wings and stir together until all the wings are coated.
- Place the wings on the indirect heat (no heat) side of the grill and cook for 10 minutes, flipping after about 5 minutes.
- Transfer the wings to the direct heat side of the grill and cook for another 15 minutes, flipping occasionally. The wings will be charred and fully cooked. They should have an internal temperature of 165°F and juices run clear. Test a large drumette for doneness. You may need to grill a little longer if not cooked completely through.
- While the wings are grilling, make the sauce by melting the butter in a medium saucepan over medium heat. Stir in the curry powder and flour and cook, stirring often, for 1 minute.
- Stir in the coconut milk, fish sauce, chili garlic sauce, and a pinch of salt. Simmer for 5 to 10 minutes.
- Remove the wings from the grill and place in a heatproof bowl. Toss the wings with the sauce and serve at once, garnishing with the chopped cilantro.
- Oven - Bake for 50 to 60 minutes until golden brown and cooked through.
- Deep-fry - Fry in 350°F oil for 11 minutes until golden and cooked through.
- Air-Fryer - Spray with cooking spray before seasoning. Air fry at 400°F for 10 minutes. Open the basket, flip the wings, and air fry for another 8 minutes.