There’s something irresistible about sticky, spicy wings grilled until the edges blister and smoke. These Grilled Curry Chicken Wings combine fragrant curry, creamy coconut, and a touch of heat for a crowd-pleasing appetizer or weeknight main. The method is straightforward: season the wings, grill them until beautifully charred, then toss them in a warm, spiced coconut-curry sauce that clings to every crevice. Serve with fresh cilantro and extra lime wedges for a bright finish.

Why you’ll love these wings

Bold flavor: Curry powder, garlic, and smoked paprika make a savory, aromatic base.
Charred texture: Grilling adds smoky depth and crisp skin that contrasts the velvety sauce.
Simple sauce: A quick butter-thickened curry coconut sauce comes together in one pan.
Family-friendly: Mild enough for kids, but with a kick for adults thanks to chili garlic sauce.

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 tablespoons curry powder
1 cup coconut milk (unsweetened)
1 tablespoon fish sauce
2 tablespoon chili garlic sauce or paste
¼ cup cilantro, chopped, for garnish

Before you start

Pat the wings dry with paper towels — removing excess moisture ensures the skins crisp up on the grill. Measure and arrange ingredients so the sauce comes together quickly once the wings are done. If you prefer less heat, start with 1 tablespoon of chili garlic sauce and add more to taste after tossing.

Grilling and sauce method

The cooking is done in two parts: first the wings on the grill, then a quick stovetop sauce that gets poured over. Keep your grill at medium-high so the wings develop a deep color without burning. Use tongs to turn them frequently for even charring.

Step-by-step instructions

Prep the wings: Place 2 lbs chicken wings (flats and drumettes) on a large plate or baking sheet. Pat them completely dry with paper towels. This helps the skin crisp when grilled.
Season the wings: Sprinkle 1 teaspoon Kosher salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon smoked paprika over the wings. Toss gently with your hands or tongs to coat each piece evenly.
Preheat the grill: Heat your gas or charcoal grill to medium-high. If using a charcoal grill, let coals burn until they are covered with white ash. Oil the grill grates lightly to prevent sticking.
Grill the wings: Arrange the seasoned wings in a single layer on the hot grill. Cook with the lid closed when possible, turning every 4–5 minutes so all sides get browned and the skin crisps. Grill until the wings reach an internal temperature of 165°F and the skin is nicely charred, about 20–25 minutes total depending on your grill.
Make the sauce base: While the wings grill, melt ¼ cup unsalted butter in a medium saucepan over medium heat. Once the butter is melted and bubbling gently, sprinkle in 1 teaspoon all-purpose flour and whisk constantly for about 30–45 seconds to cook off the raw flour taste.
Add curry and coconut: Stir 2 tablespoons curry powder into the butter-flour mixture until fragrant, then slowly whisk in 1 cup coconut milk (unsweetened) so the sauce becomes smooth and begins to thicken. Bring the mixture to a gentle simmer, stirring frequently.
Finish the sauce: Add 1 tablespoon fish sauce and 2 tablespoon chili garlic sauce or paste to the coconut-curry sauce. Taste and adjust seasoning if needed; simmer for 1–2 minutes until the sauce is glossy and coats the back of a spoon.
Toss wings in sauce: When the wings are done grilling, transfer them to a large bowl. Pour the warm coconut-curry sauce over the hot wings and toss gently but thoroughly so each piece is evenly coated. The heat of the wings will help the sauce adhere and thicken slightly.
Garnish and serve: Sprinkle ¼ cup cilantro, chopped, over the sauced wings. Arrange on a platter and serve immediately with lime wedges or extra chili garlic sauce on the side for dipping.

Tips and variations

Oven or broiler option: If you don’t have a grill, roast the seasoned wings on a wire rack set over a baking sheet at 425°F for 35–40 minutes, turning once, then broil 2–3 minutes per side to crisp.
Crispier skin: For extra-crispy wings, let seasoned wings sit uncovered in the fridge for 1–2 hours before grilling to dry the skin further.
Milder sauce: Reduce chili garlic sauce to 1 tablespoon and serve extra on the side so people can add heat to taste.
Make it smoky: Add a pinch of smoked paprika or a drop of liquid smoke to the sauce if you want more smoke flavor without a grill.
Nutty twist: Stir in 1–2 tablespoons of creamed peanut butter into the sauce for a Thai-inspired peanut-curry wing.

Serving suggestions

These Grilled Curry Chicken Wings are perfect as a party appetizer or paired with steamed rice and a crisp cucumber salad for a full meal. They also shine alongside simple sides like grilled corn, roasted sweet potatoes, or a cooling yogurt-cucumber dip to balance the spice.

Make-ahead and storage

Make-ahead: Grill the wings and store them separately from the sauce. Reheat wings under the broiler or on a hot grill for a few minutes until crisp, then toss with warmed sauce just before serving.
Storage: Store leftover wings and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating: Gently rewarm wings in a 375°F oven for 8–10 minutes and reheat sauce on the stovetop over low heat; toss together just before serving to keep skins crispy.

Final thoughts

These Grilled Curry Chicken Wings deliver an addictive combination of charred, crunchy skin and rich, aromatic sauce. They’re easy enough for a weeknight but impressive for guests. Whether you’re firing up the grill for game day or a casual dinner, this recipe brings bold flavor and fuss-free technique to the table.

Print Recipe Save it for later

Grilled Curry Chicken Wings

Charred grilled chicken wings tossed in a creamy, spicy curry sauce for a bold appetizer or main.

Prep Time15

Cook Time25

Total Time40

Servings: 6 servings

Ingredients

2 lb chicken wings (flats and drumettes)
1 tsp Kosher salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp smoked paprika
1/4 cup unsalted butter
1 tsp all-purpose flour
2 Tbsp curry powder
1 cup unsweetened coconut milk
1 Tbsp fish sauce
2 Tbsp chili garlic sauce or paste
1/4 cup cilantro, chopped for garnish

Instructions

Preheat the grill to medium-high and set up for both indirect and direct heat.
Place the wings in a large bowl. In a small bowl, combine the salt, black pepper, garlic powder, and smoked paprika, then sprinkle over the wings and toss to coat evenly.
Arrange the seasoned wings on the indirect-heat side of the grill and cook for 10 minutes, flipping once about halfway through.
Move the wings to direct heat and grill for about 15 minutes, turning occasionally, until charred and an instant-read thermometer inserted into a large drumette reads 165°F and juices run clear.
While the wings cook, melt the butter in a medium saucepan over medium heat. Stir in the curry powder and flour and cook, stirring, for 1 minute.
Whisk in the coconut milk, fish sauce, chili garlic sauce, and a pinch of salt. Simmer the sauce for 5 to 10 minutes until slightly thickened.
Transfer the cooked wings to a heatproof bowl, pour the warm curry sauce over them, and toss to coat completely.
Serve immediately, garnished with the chopped cilantro.

Equipment

gas, charcoal, or electric grill
Large Bowl
Small Bowl
Medium Saucepan
Tongs
Heatproof Bowl

Notes

Oven: Bake 50 to 60 minutes until golden and cooked through.
Deep-fry: Fry in 350°F oil for about 11 minutes until golden and cooked through.
Air-fryer: Spray wings with cooking spray before seasoning and air fry at 400°F for 10 minutes, flip, then air fry 8 more minutes.