Look at that golden crunch! Can you believe these chicken wings are baked rather than fried? They have the most magical crunch and the best flavour thanks to a very simple 5 ingredient  marinade.

The hero in this recipe is definitely KEENs curry powder, mixed with the coconut milk and other ingredients it makes for the most addictive wings. You’ll be licking your fingers for sure. I’ve partnered with KEENs to bring you this delightful recipe, but if you’ve been reading this blog for a while you’ll know I’m a fan of their curry powder. This curry recipe also uses it, it’s such a good way to save time and is mild enough to suit most people’s tastes. I grew up with a ton of curry powder in the cupboard, and I love using it for a quick flavour hit.

Key things to know about this recipe:

Using gluten free flour creates a light and crispy exterior thanks to the mix of starchy flours like potato and rice that these flour mixes usually use. If you can’t get your hands on a gf flour mix you could use potato starch, cornflour, or rice flour as they’ll have the same effect. I just find buying a gluten free flour mix super easy as they’re widely stocked these days.

I used wingettes or ‘flats’ which are just wings with the tips cut off, they’re easier when baking like this as they sit flat on the tray. You could also use chicken ribs if you want to keep it skin free, the marinade and flour bind together to make a delicious coating whether there is skin underneath or not.

I oven baked these as it’s super easy, you could also try deep frying them if you’re game to try. Choose a neutral oil and use a dutch oven to keep the oil temp super stable.

Serves 4, or more as an appetiser

Ingredients 

2/3 cup coconut milk

2 Tbs soy sauce

1 Tbs rice wine vinegar

2 tsps KEENs curry powder

2 tsp crushed garlic

1 kg chicken wingettes

2 cups gluten free flour

1 tsp salt

1 tsp  KEENs  curry powder

Oil for drizzling.

Directions

Place the wingettes in a non reactive container (one with a lid would be handy!), pour coconut milk over them and then add the soy, vinegar, garlic and KEENs  curry powder. Mix well. Cover and place in the fridge to marinade for at least 1 hr, over night if you can.

When you’re ready to cook preheat your oven to 220 C (fan forced). Line 2 trays with parchment paper.

In a bowl mix the flour, salt and remaining KEENs  curry powder. Pour half into a shallow bowl. I find it’s best to divide it so you don’t waste flour by getting marinade through it.

Take each wingette from the marinade and dip in the flour. Coat well, pressing the flour in. Place on the lines tray. Repeat with the remaining wingettes.

Place trays in the oven and cook for 15- 20 minutes each side. Or until golden and crunchy, if they are still floury in parts drizzle some oil over and cook until crisp.  The coconut milk and chicken skin should prevent you from having to do this though.

Serve sprinkled with sea salt and a herb of choice if you like, I used spring onion, coriander or mint would be delicious.

HH. x