Curry Chicken Wings (Masala Wings)

Spicy, tender & juicy, these air-fried curry chicken wings combine the flavor of indian curry spices with crispy chicken wings. These masala chicken wings turn out super aromatic and flavorful with all the vibrant spices! Perfect for parties, game day, or if you ask my kids- best after school snack! 

I make my own masala (spice blend) to rub on the chicken wings, however you can totally reach out for a jar of curry powder and substitute! Serve with green chutney for the perfect savory bite or if you love a sweet spicy combo- tamarind chutney or mango chutney goes well too! 

I love this chicken wings recipe with a robust curry flavor. They're wonderfully spicy, tangy, and delightfully crispy! If you love crispy & spicy chicken snacks, both chicken pakora and chicken 65 pack a delighful punch!

We adore chicken wings and I make them often. Some of our other family favorite flavors include spicy garlic wings and sweet tamarind chilli chicken wings. 

I typically use a mix of flat and drumette pieces (commonly sold as party wings in U.S. stores), but if you prefer boneless chicken wings, feel free to use cut-up boneless chicken with the same recipe.

Why Air Fryer

• Easy & Quick - Ever since I started using air fryer to make chicken wings, I haven't looked back. I used to bake them, which used to take 45 minutes to 1 hour and by the time the wings got baked, the inside had dried out. Air frying is way easier, quicker(does the job in half the time), there is no need for preheating(unlike the oven) and the result is crispy skin chicken wings with juicy insides! Every single time! 
• Less Mess - Since we are not using large amounts of oil, and the cooking process is contained within the compact air fryer basket and there are no oil splatters. The forced circulating hot air crisps the skins on the wings without needing lot of oil. Additionally, I am also always out of idea on how to use the leftover oil and end up bining it. 
• Consistent - Most air fryers (including mine) these days come with pre-set temperature and time settings. Once I figured out the temperature and time of air frying, the texture and taste of chicken wings that I am making have been pretty consistent. 
• No Deep Frying - Lastly, I am able to make chicken wings more frequently using air fryer. Previously, I used to avoid them because of deep frying. 

The only downside to using air fryers is that their capacity could be a limiting factor, especially when you are making a large quantity of wings. I use an 8 qt air fryer and it holds about 1 lb (400g) of chicken wings at a time. For larger quantity, you will need to air fry in batches.

Ingredients

• Instead of bone in wings, you could use cut up chicken breast or chicken thighs to make a boneless version of this recipe.
• If you do not want to make your own blend, use store bought curry powder.
• In most curry dishes, you need either yogurt or tomatoes to balance out as well to boost the flavor of curry spices. If you do not have tomato paste at hand, simply skip. Don't use tomato sauce (we dont want to wet the wings).

How to make Curry Chicken Wings

1. In a small bowl, add all the ground spices (cumin powder, coriander powder,red chili powder, turmeric powder, garam masala powder & black pepper powder), garlic powder and onion powder. Your curry spice rub is ready. 
2. Pat the chicken wings dry using paper towels. Coat in olive oil.
3. Place the wings in a large mixing bowl. Sprinkle the spice mixture that we made earlier. 
4. Add sugar, salt, lemon juice (or lime juice) and tomato paste. Using your hands, mix around to coat the wings very well in the spice rub.

Tip - You may want to wear gloves while doing this else your hands will end up smelling of spices and might get stained.

5. I prefer to marinate these for a little while. Cover the bowl and marinate the chicken wings, refrigerated for 2-4 hours. If you are not marinating, jump to step 7.

6. Pull the marinated chicken out of the fridge about an hour prior to cooking. Avoid putting cold wings in the air fryer (room temperature is great!)
7. Sprinkle corn starch and baking powder on the marinated wings. Toss so that they are coated. 
8. Place wings in a single layer, skin side up with enough space in between on the air fryer (8 QT) basket. 

9. Air fry at 400F for total time of 14-16 minutes. Flip and shake midway (6-8 minutes each side) for even browning. You will notice charred golden brown crispy chicken skin once done . 
10. Pick crispy wings using tongs and place on a cooling and allow to rest for 5-7 minutes. This helps juices to redistribute allowing for a juicer wings.
11. Scatter some chopped cilantro or green onion while still warm. Serve with lemon wedges, green chutney, tamarind chutney or your favorite dip(yogurt based dips pair great!) . 

Recipe Tips

• The cooking time will vary depending on the brand of your air fryer as well as the size & meatiness of your chicken wings. Please add a few more minutes to air frying time if you see that the skins aren't crispy enough. If you are using a meat, thermometer, the internal temperature of chicken should reach 165F.
• Using this recipe, the chicken wings have a spicy kick.Please dial back the quantity of red chili powder & garam masala for a milder taste.