Norah's Cooking Diary

Baked Curry Chicken Wings

Added by: Norah   Added on: September 5, 2020

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In this video I am going to share with you a “Baked Curry Chicken Wings” Recipe.

Chicken wings that are moist and packed with flavors taste wonderfully delicious on every bite.

Baked Curry Chicken Wings is another way to enjoy curry dish. Perfect as finger food to serve on any occasions.

Happy cooking 😉

Several notes here to share with you:

  • You could substitute chicken wings with chicken drumstick or thigh if you prefer.

  • You could substitute raw sugar with white sugar if you prefer

  • I used a preheated fan forced oven to bake the curry chicken wings at 180°C for 35 mins. If a conventional oven is used the temperature would be 200°C. Please adjust your oven accordingly.

Here is a quick rundown of the recipe:

Ingredients for Baked Curry Chicken Wings

(Serves 3-4 peoples)

  • 8 Chicken Wings, cut to sections

  • 4 Stalks Lemongrass

  • 4 Cloves Garlic

  • 1 Bulb Red Onion

  • 2 Tbsp Curry Powder

  • 1 Tsp Turmeric Powder

  • 1 Tsp Salt

  • 1 Tbsp Raw Sugar

  • 2 Tbsp Fish Sauce

  • 300 ml Plain Water

  • 100 ml Cooking Oil

Method of Preparation

  1. Add curry powder, turmeric powder, salt, sugar and fish sauce into a bowl. Add about 200 ml to the bowl and keep the remaining aside for now.

    Stir the mixture together until all the sugar are fully dissolved then keep the bowl aside for now.

  2. Choose lemongrass with a thicker bottom part.

    Crush the thick white part of the lemongrass about 6cm from the bottom. Thinly slice the crushed part of the lemongrass and discard the remaining. Further chop the sliced lemongrass into a fine mince then set them aside.

    Slice the garlic thinly.

    Further chop the sliced garlic into a fine mince then set them aside.

    Slice the onion thinly.

    Further chop the sliced onion into a fine mince then set them aside.

  3. Heat up the oil over HIGH heat until it is hot. Dip a wooden chopstick into the oil. The oil is hot when it starts bubbling steadily.

    Add the chopped mixture to the pot. Stir the mixture over HIGH heat until they turn brown in color. Add the liquid mixture prepared earlier to the pot. Stir the mixture over MEDIUM heat until most of the liquid evaporated and the oil starts to separate.

    Add the remaining plain water previously set aside to the pot. Stir the mixture until most of the liquid is evaporated and the oil starts to separate again.

    Switch the heat OFF when the mixture reaches a thick sauce consistency and oil is separated.

    Continue to stir the mixture for a few minutes until they are slightly cooled.

  4. Add chicken wings pieces to a large bowl. Add the thick sauce to the bowl. Stir the mixture to generously coat the chicken wings pieces. Cover the bowl with a plastic wrap neatly. Transfer the bowl to the refrigerator to marinate. Marinate the chicken wings for 8 hours. Best overnight.

  5. On the next day.

    Transfer the marinated chicken wings to the benchtop. Leave the bowl on the bench for 30 mins to bring the chicken pieces up to room temperature.

  6. After 30 min.

    Remove the plastic cover and loosen the chicken wings in the bowl.

    Place a cooking mesh on top of a baking tray. Arrange the chicken wings pieces onto the cooking mesh in a single layer for an even cooking.

    Preheat the fan-forced oven at 180 °C for 15 mins. Transfer the chicken to the preheated oven. Place the chicken in the oven's lowest rack. Bake the chicken wings until they are cooked through and golden in colour. Typically, this will take about 30 to 35 mins.

  7. After 35 mins.

    The chicken wings should now be golden in colour. Carefully remove the chicken wings from the oven and transfer the hot tray to the benchtop.
  8. Serve the Baked Curry Chicken Wings while it is still warm.

Happy cooking 😉🧡

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