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