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

  • Author: Ronda Eagle | Kitchen Dreaming
  • Prep Time: 5 minutes
  • Cook Time: 70 minutes
  • Total Time: 1 hours 15 minutes
  • Yield: 7 servings 1x


These crispy baked wings have a curry coating, just like my local chinese take out.



  • 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)
  • 3 tablespoons baking powder
  • Chinese garlic chili sauce, optional for dipping
  • Lime wedges, squeezed over the top for garnish


  1. Adjust oven racks to upper-middle and lower-middle positions.
  2. Preheat oven to 250°F.
  3. Line a baking pan with foil, then place a rack (like a cooling rack (affiliate link)) on the foil. Spray the rack with cooking oil spray. This makes for quick clean up.
  4. 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.
  5. Place the wings on the baking tray in a single layer with the skin side up. They will fit snugly.
  6. Place wings on the lower middle oven rack and bake for 30 minutes.
  7. Move wings up to the upper middle rack and increase the oven temperature to 425°F.
  8. Bake for 40 – 50 minutes, rotating the pan halfway through.
  9. Remove baking pan from the oven and let it cool for 5 minutes.
  10. 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.

  • Category: Appetizer
  • Method: Oven
  • Cuisine: American

Keywords: chinese, curry, wings, asian