Curry Fried Chicken Wings Recipe

Name: Curry Fried Chicken Wings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds chicken wings, cut into 2 pieces at the joints; 2 tablespoons Madras curry powder; Kosher salt; 6 garlic cloves, crushed; 1/4 cup coconut vinegar (see Note) or unseasoned rice vinegar; 1 tablespoon Asian fish sauce; 1 cup cornstarch; 2 large eggs, lightly beaten; 2 tablespoons unsweetened coconut milk; 2 cups all-purpose flour; 1 cup panko (Japanese bread crumbs), finely crushed; 2 teaspoons cayenne pepper; 2 teaspoons freshly ground white pepper; 2 teaspoons freshly ground black pepper; Vegetable oil, for frying; Lime wedges, for serving

Servings: persons

2 pounds chicken wings, cut into 2 pieces at the joints
2 tablespoons Madras curry powder
Kosher salt
6 garlic cloves, crushed
1/4 cup coconut vinegar (see Note) or unseasoned rice vinegar
1 tablespoon Asian fish sauce
1 cup cornstarch
2 large eggs, lightly beaten
2 tablespoons unsweetened coconut milk
2 cups all-purpose flour
1 cup panko (Japanese bread crumbs), finely crushed
2 teaspoons cayenne pepper
2 teaspoons freshly ground white pepper
2 teaspoons freshly ground black pepper
Vegetable oil, for frying
Lime wedges, for serving

1
In a shallow baking dish, toss the chicken wings with 1 tablespoon of the curry powder and 2 teaspoons of salt; arrange the wings in a single layer.
2
Nestle the garlic around the wings and drizzle the vinegar and fish sauce over them.
3
Cover and refrigerate overnight.
4
Spread the cornstarch in pie plate and season with 1 teaspoon of salt.
5
In another pie plate, whisk the eggs with the coconut milk.
6
In a large bowl, whisk the flour with the panko, cayenne, white and black pepper, 1 teaspoon of salt and the remaining 1 tablespoon of curry powder.
7
Line a baking sheet with wax paper.
8
Working in batches, dredge the wings in the cornstarch and shake off the excess, then dip them in the egg mixture and coat thoroughly with the panko flour.
9
Transfer the wings to the baking sheet.
10
In a large saucepan, heat 2 inches of oil to 350.
11
Add half of the wings and fry over moderate heat, turning once, until deep golden brown and cooked through, about 8 minutes.
12
Transfer the wings to paper towels to drain and fry the remaining wings.
13
Serve with lime wedges.

1108

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 pounds chicken wings, cut into 2 pieces at the joints, 2 tablespoons Madras curry powder, Kosher salt, 6 garlic cloves, crushed, and more.

Yes, Curry Fried Chicken Wings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curry Fried Chicken Wings

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