• Prep Time: 30 min
  • Cooking Time: 55 min
  • Serves: 12

Curry Baked Chicken Wings

  • Recipe Submitted by on

 Ingredients List

  • 12 chicken wing pieces, thawed and patted dry
  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 1 tablespoon curry powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 tablespoon sugar
  • 1 tablespoon butter
  • 1/2 cup chicken broth
  • 1/2 cup milk
  • 1 teaspoon lemon juice
  • 1 chopped green onion, green part only

 Directions

Preheat oven to 400F. Line the bottom of a roasting pan or cookie sheet with foil. Place a roasting or cooling rack on top.
In a large bowl, toss together the wings and oil. Place wings onto rack in the pan and bake 50-55 minutes until the internal temperature is at least 165F.
Meanwhile, make the sauce. In a medium bowl, whisk together the flour, curry powder, ginger, onion powder, garlic powder, salt, and sugar.
In a large saucepan, melt the butter. Add the flour mixture and stir to form a roux (similar to a paste). Whisk in the chicken broth and milk, trying to smooth the sauce as much as possible. Bring to a boil, whisking often until it thickens, about 5 minutes. Keep warm.
Once the wings are cooked, toss with the curry sauce. If the sauce cooled down and thickened too much, reheat until hot again, adding a little more chicken broth to thin it out if necessary. Top with green onion. Serve immediately.

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