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Crispy Curry Wings

Recipes for Home and Restaurant

by Nadine Lloyd


(Serves 4-6)

  • 4.4 lbs. (2kg) chicken wings

  • ½ cup potato starch

  • 2 tablespoons curry powder

  • 2 teaspoons onion powder

  • 1½ teaspoons garlic powder

  • ½ teaspoon sweet paprika

  • 1 teaspoon garam masala

  • 1 teaspoon cayenne pepper

  • Salt and pepper to taste

  • Olive oil spray


Line two baking trays with baking paper and set aside.

In a large-sized bowl, mix all the spices together, along with the salt, pepper and potato starch.

Fully coat the chicken wings in the seasoned flour.

Place the wings on the lined baking trays.

Refrigerate uncovered for 8-12 hours.

Turn the wings after 6 hours. (This allows for the curry flavours to seep into the chicken and allowing the wings to become crispy when baking.)

Preheat the oven to 356°F (180°C)

Remove the wings from the refrigerator and spray with olive oil.

Bake the chicken wings for 25-30 minutes, rotating after 15 minutes, or until crispy brown and cooked through.

Serve hot.

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