Grilled Curry Chicken Wings

Course: Appetizer

Cuisine: American

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 342kcal

Author: Kris Longwell

These wings are a twist on the classic and are loaded with an amazing flavor profile. The curry powder is subtle and works perfectly against the creamy coconut milk and the slight heat from the chili garlic paste. Truly spectacular!

Print Recipe

Equipment

Gas, charcoal, or electric grill See NOTES for other methods of cooking the wings

Ingredients

2 lbs chicken wings flats and drumettes
1 teaspoon Kosher salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
¼ cup unsalted butter
1 teaspoon all-purpose flour
2 tablespoon curry powder
1 cup coconut milk unsweetened
1 tablespoon fish sauce
2 tablespoon chili garlic sauce or paste
¼ cup cilantro chopped, for garnish

Instructions

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.

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

Other methods of cooking the wings:

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.

The wings are definitely best served hot from the grill tossed in the warm sauce. However, they are still yummy at room temperature. Reheat in a 350°F oven until warmed through, about 15 to 20 minutes.

Leftovers will keep, covered, in the fridge for up to 5 days.

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