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
- 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 ) 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 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.
- Category: Appetizer
- Method: Oven
- Cuisine: American
Keywords: chinese, curry, wings, asian