Grilled Curry Chicken Wings
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Grilled Curry Chicken Wings
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These wings are a twist on the classic and are loaded with an amazing flavor profile. The curry powder is subtle and works perfectly against the creamy coconut milk and the slight heat from the chili garlic paste. Truly spectacular!
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Ingredients
- 2 lbs chicken wings flats and drumettes
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ¼ cup unsalted butter
- 1 teaspoon all-purpose flour
- 2 tablespoon curry powder
- 1 cup coconut milk unsweetened
- 1 tablespoon fish sauce
- 2 tablespoon Chili garlic sauce or paste
- ¼ cup cilantro chopped, for garnish
Instructions
- Heat your grill to medium-high heat for indirect AND direct-heat grilling.
- Place the wings in a large bowl. In a small bowl, mix together the salt, pepper, garlic powder, and paprika. Sprinkle the seasonings over the wings and stir together until all the wings are coated.
- Place the wings on the indirect heat (no heat) side of the grill and cook for 10 minutes, flipping after about 5 minutes.
- Transfer the wings to the direct heat side of the grill and cook for another 15 minutes, flipping occasionally. The wings will be charred and fully cooked. They should have an internal temperature of 165°F and juices run clear. Test a large drumette for doneness. You may need to grill a little longer if not cooked completely through.
- While the wings are grilling, make the sauce by melting the butter in a medium saucepan over medium heat. Stir in the curry powder and flour and cook, stirring often, for 1 minute.
- Stir in the coconut milk, fish sauce, chili garlic sauce, and a pinch of salt. Simmer for 5 to 10 minutes.
- Remove the wings from the grill and place in a heatproof bowl. Toss the wings with the sauce and serve at once, garnishing with the chopped cilantro.
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
- Other methods of cooking the wings:
- The wings are definitely best served hot from the grill tossed in the warm sauce. However, they are still yummy at room temperature. Reheat in a 350°F oven until warmed through, about 15 to 20 minutes.
- Leftovers will keep, covered, in the fridge for up to 5 days.
- Oven - Bake for 50 to 60 minutes until golden brown and cooked through.
- Deep-fry - Fry in 350°F oil for 11 minutes until golden and cooked through.
- Air-Fryer - Spray with cooking spray before seasoning. Air fry at 400°F for 10 minutes. Open the basket, flip the wings, and air fry for another 8 minutes.
Nutrition Information
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Calories
342kcal
(17%)
Carbohydrates
5g
(2%)
Protein
16g
(32%)
Fat
22g
(34%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
Monounsaturated Fat
4g
Trans Fat
0.5g
Cholesterol
83mg
(28%)
Sodium
969mg
(40%)
Potassium
272mg
(8%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
587IU
(12%)
Vitamin C
1mg
(1%)
Calcium
32mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 5g | 2% |
| Protein | 16g | 32% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 83mg | 28% |
| Sodium | 969mg | 40% |
| Potassium | 272mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 587IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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