Curry Buffalo Wings
Cook time
Total time
Serves: 4-6
  • 2-3 pounds chicken wings
  • ½ cup coconut milk
  • juice of half a lemon
  • 2 cloves garlic, peeled
  • 1 shallot, roughly chopped
  • 2 tablespoons olive oil
  • 1 tablespoon red or green curry paste (I used red)
  • 1½ teaspoons curry powder
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground cardamom
  • ¼ tsp red pepper flakes
  • 2 tablespoons unsalted butter
  • 1 large shallot, minced
  • 4 garlic cloves, minced
  • ¼ cup coconut milk
  • 2 tablespoons honey
  • 1 tablespoon curry paste
  • 1 teaspoon sugar
  • 3-4 tablespoons tomato paste
  • ¾ teaspoon curry powder
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  1. Place the wings in a large sealable container or plastic bag (I used a large Ziploc bag). In a food processor or blender, pulse the rest of your marinade ingredients together until smooth. Pour over the wings, being sure that they are completely covered, and allow to marinate overnight or at least for a few hours.
  2. When the wings are ready to cook, preheat your oven to 400 degrees F. Line two baking sheet with foil, then place a cookie sheet on top (see photo above) and spray with non-stick spray. Arrange the wings on the sheets and bake for 10 minutes. After 10 minutes, flip all of the wings onto their other side and bake for another 10-15 minutes, until crispy.
  3. While the wings are baking, make the sauce. Melt the butter in a medium sized sauce pot, then add in the minced shallot and cook for 5 minutes over medium heat, until softened and translucent. Add in the minced garlic and cook for a minute or so, until fragrant. Add in the rest of the ingredients and cook over medium heat until slightly thickened, about 8-10 minutes. Taste and adjust seasonings needed.
  4. When the wings are crisp, place them in a large bowl and pour about half of the sauce over the wings and toss. Add more sauce as necessary. Serve and enjoy! If you want to add a little extra heat, sprinkle some red pepper flakes over the wings.
Recipe by The Crepes of Wrath at