Baked Curry Chicken Wings

With this simple recipe, you’ll be having baked curry chicken wings just like from the local Chinese Take-out whenever the mood strikes.

Baked curry wings on parchment paper with hot dipping sauce.

One of my husband’s favorite things on the local Chinese take-out menu is the fried chicken wings, while it doesn’t mention it in the description, they come with a curry coating which is delicious. You can ask the chef to prepare them plain as we do for our daughter from time to time, but fried with the curry, they are unexpected and amazing. My husband likes to cover them with Chinese garlic chili sauce for an added kick. I like them “as is” with a squeeze of fresh lime.

When developing the recipe to make this dish at home, we baked our wings instead of frying. I don’t like to fry food and I think most people fall into this same category. With this simple recipe, you’ll be having baked curry chicken wings whenever the mood strikes.

An up close photo of a baked chicken wing
With this simple recipe, you'll be having baked curry chicken wings just like from the local Chinese Take-out whenever the mood strikes.

Baked Curry Chicken Wings

Ronda Eagle | Kitchen Dreaming
These crispy baked wings have a curry coating, just like my local Chinese take out.
5 from 2 votes
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Course Appetizer
Cuisine American
Servings 7 servings
Calories 322 kcal


  • 4 pounds chicken wings , cut into 2 pieces at the joints
  • 2 tablespoons Madras curry powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper (more or less, to taste)
  • 1 tablespoons baking powder
  • Chinese garlic chili sauce , optional for dipping
  • Lime wedges , squeezed over the top for garnish


  • Adjust oven racks to upper-middle and lower-middle positions.
  • Preheat oven to 250°F.
  • Line a baking pan with foil, then place a rack (like a cooling rack [paid link]) on the foil. Spray the rack with cooking oil spray. This makes for quick clean up.
  • Place wings in a large bowl or in a zip top-bag. Add the baking powder, madras curry powder, salt, and pepper, then toss to coat evenly. I find a zip-top is easiest for this with less mess.
  • Place the wings on the baking tray in a single layer with the skin side up. They will fit snugly.
  • Place wings on the lower-middle oven rack and bake for 30 minutes.
  • Move wings up to the upper-middle rack and increase the oven temperature to 425°F.
  • Bake for 40 – 50 minutes, rotating the pan halfway through.
  • Remove the baking pan from the oven and let it cool for 5 minutes.
  • Serve with Chinese garlic chili sauce and lime wedges.


Baking powder is NOT interchangeable with baking soda, make sure you don’t grab the wrong one.


Serving: 8wingCalories: 322kcalCarbohydrates: 4gProtein: 26gFat: 23gSaturated Fat: 6gCholesterol: 108mgSodium: 440mgPotassium: 764mgFiber: 1gSugar: 1gVitamin A: 223IUVitamin C: 1mgVitamin D: 1µgVitamin E: 1mgVitamin K: 2µgCalcium: 248mgFolate: 8µgIron: 2mgZinc: 2mg
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10 thoughts on “Baked Curry Chicken Wings”

  1. WOW!!! I found this today on pinterest and just made it for dinner. The flavor is AMAZING!! Me and my husband loved it. Thanks for this.

  2. I can’t WAIT to make these! My mom and I eat curry wings from our favorite restaurant in Switzerland and have missed them since moving back to the States!


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