By Jessica B. •
7 min read
If you’re craving a dish that perfectly balances sweet and spicy flavors, Indonesian crispy curry wings are the answer. This delightful recipe combines the rich essence of Indonesian cuisine with the satisfying crunch of perfectly cooked chicken wings. Inspired by traditional dishes, these wings feature a delectable coating that turns crispy in the oven or air fryer, making them a great option for any occasion.
Ingredients & Substitutes
To create delicious Indonesian crispy curry wings, I carefully selected the following ingredients. Each ingredient contributes to the unique flavor profile of the dish. Below is a list of ingredients along with some useful substitutes if you’re missing anything at home.
- Chicken Wings (2 pounds)
I prefer to use whole chicken wings for the best flavor and texture. - Vegetable Oil (2 tablespoons)
This helps to achieve that crispy exterior. You can substitute with canola oil or melted coconut oil for a different flavor. - All-Purpose Flour (1 cup)
Provides the base for the crispy coating. You can replace this with gluten-free flour if needed. - Curry Powder (2 tablespoons)
The star of the dish. Use a mild or spicy curry powder based on your taste preference. For a different flavor, consider using garam masala. - Garlic Powder (1 teaspoon)
Adds great flavor. If you have fresh garlic, use 2 cloves minced instead. - Onion Powder (1 teaspoon)
Enhances the savory profile. You can skip this if you are out, but it adds depth. - Paprika (1 teaspoon)
Adds a hint of smokiness. You can use smoked paprika for extra flavor or cayenne pepper for added heat. - Salt (1 teaspoon)
Essential for seasoning. Feel free to adjust according to taste. - Black Pepper (½ teaspoon)
For a gentle kick. White pepper can be used as a substitute. - Honey (2 tablespoons)
Balances the spice with sweetness. Maple syrup makes a great substitute for a vegan option. - Fresh Cilantro (for garnish)
I love to top my wings with fresh cilantro for a burst of color and flavor. If you are not a fan of cilantro, green onions work well too.
Having these ingredients on hand will ensure I can whip up some delightful crispy curry wings that resonate with the rich flavors of Indonesian cuisine.
Instructions
- Prep the Wings: Begin by rinsing 2 pounds of chicken wings under cold water. Pat them dry thoroughly with paper towels, ensuring they are moisture-free for maximum crispiness.
- Make the Seasoning Mix: In a large mixing bowl, combine 1 cup of all-purpose flour, 2 tablespoons of curry powder, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 tablespoon of paprika, 1 teaspoon of salt, and 1 teaspoon of black pepper. Whisk together until evenly blended.
- Coat the Wings: Add the dried chicken wings to the bowl with the seasoning mix. Use your hands to toss them until each wing is evenly coated with the flour and spice mixture.
- Prepare to Bake or Air Fry: For baking, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray it with vegetable oil. For air frying, preheat your air fryer to 380°F (193°C) and lightly coat the basket with vegetable oil.
- Arrange the Wings: Place the seasoned chicken wings in a single layer on the prepared baking sheet or air fryer basket. Ensure there is space between each wing for even cooking.
- Bake or Air Fry the Wings:
- Baking: Bake the wings for approximately 40-45 minutes. Flip them halfway through to ensure both sides become golden and crispy.
- Air Frying: Air fry the wings for about 25-30 minutes. Shake the basket halfway through for optimal crispness.
- Prepare the Honey Glaze: While the wings are cooking, combine 1/4 cup of honey with 1 tablespoon of curry powder in a small saucepan over low heat. Stir occasionally until the honey is warm and combined with the spices.
- Glaze the Wings: Once the wings are cooked, remove them from the oven or air fryer and drizzle the honey glaze over them. Toss the wings gently to ensure every piece is coated.
FAQ
1. Can I use frozen chicken wings for this recipe?
Yes you can use frozen chicken wings. However I recommend thawing them completely in the refrigerator before starting the recipe. This ensures even cooking and better texture.
2. What if I don’t have curry powder?
If you don’t have curry powder you can create a substitute by combining equal parts turmeric and cumin. Other spices like garam masala or even a curry paste can also work in a pinch.
3. How can I make the wings spicier?
To add more heat you can increase the amount of paprika or add chili powder to the seasoning mix. Additionally you could toss the cooked wings in a spicy sauce or add fresh chopped chilies to the honey glaze.
4. Can I prepare the wings in advance?
Yes preparing the wings in advance is easy. You can coat them in the seasoning mix and refrigerate them for up to 24 hours before baking or air frying. This allows the flavors to meld together.
5. How should I store leftovers?
Store leftover wings in an airtight container in the refrigerator for up to three days. Reheat them in the oven or air fryer to retain crispiness when serving.
6. What should I serve with Indonesian crispy curry wings?
These wings pair beautifully with a side of rice or a refreshing cucumber salad. You can also serve them with dipping sauces like sweet chili sauce or a tangy yogurt sauce for added flavor.
7. Can I make these wings gluten-free?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend or cornstarch. Just ensure that all other ingredients used (such as curry powder and seasoning) are gluten-free.
8. How do I know when the wings are fully cooked?
The wings are fully cooked when they reach an internal temperature of 165°F (74°C). Using a meat thermometer will be the best way to check. They should also have a golden brown appearance and crispy texture.
Crispy Curry Wings Recipe for Easy Baking or Air Frying
Ingredients
- 2 pounds chicken wings
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour
- 2 tablespoons curry powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons honey
- Fresh cilantro for garnish
Instructions
- Prepare the Wings: Rinse the chicken wings under cold water and pat them dry using paper towels. Ensuring they are dry will help achieve maximum crispiness.
- Make the Seasoning Mix: In a large mixing bowl combine the all-purpose flour, curry powder, garlic powder, onion powder, paprika, salt, and black pepper. Whisk together until blended.
- Coat the Wings: Drizzle the vegetable oil over the chicken wings. Toss the wings in the oil to coat evenly. Then, add the flour mixture to the bowl and toss until all wings are fully coated.
- Preheat the Oven/Air Fryer: If baking, preheat the oven to 425°F. If using an air fryer, preheat it to 400°F.
- Oven Method: Line a baking sheet with parchment paper and arrange the wings in a single layer. Bake for 35-40 minutes flipping halfway through until golden brown and crispy.
- Prepare the Honey Glaze: While the wings are cooking, in a small saucepan over low heat, warm the honey until it becomes slightly runny. Remove from heat.
- Glaze the Wings: Once fully cooked, remove the wings from the oven or air fryer. Drizzle the honey glaze over the crispy wings and toss gently to coat.
Nutrition
Trying out Indonesian crispy curry wings is an adventure in flavor that I think everyone should experience. The combination of spices and the perfect crispy texture makes these wings a standout dish. Whether you’re hosting a gathering or just treating yourself to a delicious meal, these wings are sure to impress.
I’d love to hear about your experiences with this recipe. Did you make any substitutions or tweaks? What sides did you pair them with? Sharing your thoughts can inspire others to dive into this culinary delight. Let’s keep the conversation going and celebrate the joy of cooking together.
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