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