These Jamaican-forward, Curry Chicken Wings are full of boldness and depth from super fragrant spices. Every element in the preparation of these golden-hued wings promises maximum, deep flavor. The whole wings are extra crispy on the outside with moist and tender meat on the inside. You’ll love a batch of these Caribbean-style wings for parties, game day, or as a showstopper appetizer/snack!

fried curry chicken wings on blue platter

Taking two of my favorite things, fried chicken + West Indian flavor and fusing them to deliver this epic recipe to you! Whenever I’m craving good old comfort food, some freshly fried chicken is always gonna do it for me. There is something so rich, so ancestral, and so deep about frying chicken, y’all. I have many memories of growing up and seeing my elders whip up a batch of golden, crunchy chicken.

My buttermilk fried chicken is a forever staple of mine. I wanted to develop a classic chicken wings recipe but with a Caribbean twist, and boom! 🔥

closeup of fried curry chicken wings with chopped scallions on platter

Fried Curry Chicken Wings

For starters, curry powder, Jamaican-style curry powder, is a super fragrant and earthy spice that packs a ton of flavor. It’s warm, a little nutty, and loaded with pimento (allspice) notes as well. This Caribbean-forward curry powder is different from Indian or other standard curry powders on the market.

With that big, bold Caribbean curry powder being the star of the show, these fried curry chicken wings are quite delicious. They’re versatile enough to be served up as an appetizer or enjoy them as the main entree with your favorite sides!

ingredients for jamaican curry chicken wings in bowls

Ingredients You’ll Need For These Wings:

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • Whole chicken wings: Yessir, the whole wing.
  • Curry powder: Jamaican-style curry powder, I love Betapac. You can often find West Indian curry powders in Caribbean markets or in the international aisle of your local grocery stores.
  • Cajun seasoning: A holy grail staple of mine; use my homemade Cajun seasoning or store-bought is just fine.
  • Maggi chicken bouillon powder: Just a little to bolster the chicken flavor.
  • Sugar: For a pop of sweetness and balance.
  • Mustard: Acts as a binder, a little tang, too.
  • Buttermilk: A tenderizer and flavor enhancer.
  • Hot sauce: A little heat in the mix if you’d like.
  • Eggs: Another binding agent that also contributes to texture.
  • Salt/pepper: To taste.
  • Oil: For frying the curry chicken wings.
  • & in the flour dredge: flour, cornstarch, curry powder, chicken bouillon powder, Cajun seasoning, and ground allspice.
whole wings in marinade in baking pan
raw chicken wings coated in flour on wire rack

How To Make These Fried Curry Chicken Wings:

(Note: please see the recipe card directly below for the complete written instructions.)

  • Prep & soak the chicken. Pat the chicken dry with a paper towel and then place the chicken pieces into a large vessel. Add the curry powder, Cajun seasoning, bouillon powder, sugar, mustard, buttermilk, hot sauce (if using), eggs, and salt/pepper- to taste. Use your hands to toss the mixture until well combined. Then cover the container and transfer the chicken to the refrigerator to marinate for at least 6 hours.
  • Prep the flour dredge. In a large shallow pie plate or bowl, combine the flour, cornstarch, bouillon powder, Cajun seasoning, and allspice and whisk the mixture until well combined.
  • Dredge the chicken & rest. Take a piece of chicken from the buttermilk soak, shake off excess liquid, and coat the chicken in the seasoned flour mixture, and then shake off any excess. Set the dredged chicken onto a baking sheet fitted with a wire rack. Repeat this process until all chicken is fully coated and on the baking sheet resting.
fried chicken wing in pot of hot oil cooking with strainer

Fry The Chicken Wings:

  • Heat the oil. In a large heavy-bottomed dutch oven or cast-iron pot over medium heat, add a few inches of oil and heat the oil to 330-335°F. Meanwhile, set a large baking sheet fitted with a wire rack aside.
  • Fry them thangs! Working in batches to prevent overcrowding, add a few wings to the hot oil. Fry the chicken wings until deep golden brown and crispy, until the internal temperature of the chicken reaches at least 165°F and the juices run clear. Then use a slotted utensil to transfer the fried chicken to a clean baking sheet fitted with a wire rack to drain. Repeat the process with the remaining chicken wings.
fried curry chicken wings on wire rack cooling

Serving Your Golden, Crispy Curry Chicken Wings 😍:

While you’ll be tempted to grab one and bite expeditiously, let the wings rest for a bit. The resting of the wings is important for the juices to settle and distribute. Plus, I’d hate for you to end up with a burnt mouth, ha. Then plate the wings on a platter, add a little sliced scallion garnish for a nice razzle dazzle, and enjoy your life!

→ If you love Caribbean recipes, check out my classic Curry Chicken, these Beef Patties, and this delicious Rice & Peas– yummmm! ♡

jamaican curry chicken wings with sliced scallions on platter

Recipe Notes & More:

Here are some extra helpful tidbits for y’all…

  • Can I use other chicken parts?: Yes! While you can technically fry whatever chicken parts you desire, I recommend thighs, legs, and wings. Why? These parts are smaller as opposed to using the chicken breast, which requires a longer frying time. Additionally, bone-in dark meat chicken packs a lot more flavor/juiciness. However, you can surely use any pieces you’d like- fry until the chicken is cooked through.
  • Deep fry thermometer: A handy tool to monitor the exact oil temperature.
  • Dutch oven: These enameled cast-iron pots are perfect for conducting and evenly distributing heat. They are the most used type of vessels in the BBR kitchen and are suitable for deep frying. Additionally, a cast-iron pan is a traditional vessel of choice for frying chicken and conducts heat like a champ.
  • Kitchen spider: This tool allows you to remove the chicken easily from the hot oil.
closeup of fried curry chicken wing

These crispy golden Fried Curry Chicken Wings are next-level scrumptious, peeps. Gah, they’re just so flavorful! Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

Other apps & bites:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
fried curry chicken wings on blue platter

Jamaican-Style Fried Curry Chicken Wings

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Quin Liburd
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4
  • Category: Appetizers & Snacks
  • Method: Stovetop
  • Cuisine: Caribbean
Print Recipe
Save Recipe

Description

These Jamaican-forward, Curry Chicken Wings are full of boldness and depth from super fragrant spices. Every element in the preparation of these golden-hued wings promises maximum, deep flavor. The whole wings are extra crispy on the outside with moist and tender meat on the inside. You’ll love a batch of these Caribbean-style wings for parties, game day, or as a showstopper appetizer/snack!

Ingredients

  • 2 ½ – 3 lbs whole chicken wings (about 10 wings)
  • 2 tablespoons Jamaican-style curry powder 
  • 1 tablespoon Creole Cajun Seasoning– homemade or store-bought
  • 1 tablespoon Maggi chicken bouillon powder
  • 1 tablespoon granulated sugar
  • 1 tablespoon yellow mustard
  • 2 cups buttermilk
  • Hot sauce, to taste- optional
  • 2 large eggs
  • Kosher salt & fresh ground black pepper, to taste
  • Peanut oil, for frying
  • Sliced scallions, for garnish- optional

For the flour dredge:

  • 1 ½ cups all-purpose flour
  • ¼ cup cornstarch
  • 1 tablespoon Jamaican-style curry powder
  • 1 tablespoon Maggi chicken bouillon powder
  • 1 tablespoon Creole Cajun Seasoning– homemade or store-bought
  • ¼ teaspoon ground allspice

Instructions

  1. Prep & soak the chicken. Pat the chicken dry with a paper towel and then place the chicken pieces into a large resealable bag or container. Add the curry powder, Cajun seasoning, bouillon powder, sugar, mustard, buttermilk, hot sauce (if using), eggs, and salt/pepper- to taste. Use your hands (fitted with disposable gloves if desired) to toss the mixture until well combined and coated. Then close the bag/cover the container. Transfer the chicken to the refrigerator to marinate for at least 6 hours or more preferably overnight.
  2. Take out the chicken. When ready to fry, remove the chicken from the fridge and let it sit out on the counter to take some of the chill off while you prep the flour dredge and preheat the oil, steps below.
  3. Prep the flour dredge. In a large shallow pie plate or bowl, combine the flour, cornstarch, bouillon powder, Cajun seasoning, and allspice and whisk the mixture until well combined.
  4. Heat the oil. In a large heavy-bottomed dutch oven or cast-iron pot over medium heat, add a few inches of oil, enough for deep frying where the chicken pieces can float. For optimal precision, use a deep-fry thermometer to heat the oil to 330-335°F. Meanwhile, set a large baking sheet fitted with a wire rack aside.
  5. Dredge the chicken & rest. Back to the chicken, take a piece of chicken from the buttermilk soak, shake off excess liquid, and coat the chicken in the seasoned flour mixture. Be sure to dredge the chicken well, filling in all unfloured gaps and crevices, and then shake off any excess. Set the dredged chicken onto the baking sheet. Repeat this process until all chicken is fully coated and on the baking sheet resting- side by side but not touching.
  6. Fry the chicken. Once the oil temperature of 330-335°F is reached, we’re ready to fry. Working in batches to prevent overcrowding, add a few wings to the hot oil. Fry the chicken wings until deep golden brown and crispy, until the internal temperature of the chicken reaches at least 165°F and the juices run clear, anywhere from 10-15 minutes. Then use a slotted utensil to transfer the fried chicken to a clean baking sheet fitted with a wire rack to drain. Ensure that the oil temperature is at 330-335°F and then repeat the process with the remaining chicken wings. Let the chicken rest for 5-10 minutes before serving. Enjoy!

Notes

  1. Please read blog post in its entirety for more tips + tricks.

Recipe by: Quin Liburd- Butter Be Ready

Photography by: Ashley McLaughlin