Crispy Curry Chicken Wings Recipe (no deep frying needed!)

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Pictures from my little kitchen ❤

Original recipe from COOKPAD
Makes 10 wings


  • 10 wings
  • Sake – 2 tablespoons
  • Soy Sauce – 2 tablespoons
  • Curry powder – 2 teaspoon
  • White flour – enough to coat all the wings
  • Cayenne powder for a kick – OPTIONAL if you like spicy curry.


  1. Wash the chicken wings and put small cuts in the surface on the back side.
  2. Put the sake, soy sauce, curry powder and chicken wings in a plastic bag and flatten the bag to eliminate as much air as possible.
  3. Put the flour and potato starch flour in another bag, take out the chicken wings from the other bag in step 2 while draining off any excess moisture, and shake the bag around to coat the wings with the flour.
  4. Preheat the oven to 200°C. Put the coated chicken wings in skin side up and bake for 20 to 25 minutes until they are golden brown; turn them over and bake for another 5 minutes to finish.♪

Okay – so if you have been reading my blog.  I don’t eat fried stuff.  Just a preference I have as my tummy can’t take very oil foods.  And I don’t want to breakout 😉  

I am shocked how crispy these turned out as I only baked them!  I tried using panko crumbs on the second time – and don’t try it.  I think the panko just really covers the flavor of the curry, unless maybe you mix the curry powder into the panko as well (TOO MUCH WORK).  I suggest you try this recipe as it’s really quite easy to make.  My husband was quite impressed with it.  I think the crispyness will be a crowd pleaser – crispy and NOT fried? WOWEE – double points there! 



2 thoughts on “Crispy Curry Chicken Wings Recipe (no deep frying needed!)

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