Curry Chicken Wings

As serial hosters ourselves, we get that cooking for a crowd can sometimes be a hectic, chaotic chore, especially when we’re organising parties and get-togethers on back-to-back-to-back weekends over the Christmas and New Year’s period.

But one of our absolute lifesavers has been this easy chicken wing recipe. It takes literally 2 ingredients — just chicken wings and our Malaysian Red Curry Kit. We just toss the wings in the curry paste, let it marinate overnight, then bake it the next day. Easy peasy, chicken breezy!

Curry Baked Chicken Wings

SERVES TIME

6-8 40 Mins

INGREDIENTS

2 dozen chicken wings
1 Homiah Malaysian Red Curry Kit (there are 2 kits per pouch)
Optional garnishes: chopped cilantro, lemon wedges

METHOD

In a large bowl, combine the chicken wings and Homiah Malaysian Red Curry Kit. Toss it all together to coat the chicken wings, then let it marinate in the fridge for at least 30 minutes, or overnight for up to 12 hours.
When ready to bake, heat an oven to 350°F (177°C). Line a baking tray with baking paper.
Take the chicken wings out of the fridge, then remove them from the marinade and lay them out on the tray, making sure they don’t overlap. Reserve the remaining marinade.
Bake for 15 minutes, then take the chicken wings out and brush more of the marinade onto the wings. Bake for another 15 minutes.
When done, remove from the oven. Serve and eat immediately.

SHOP INGREDIENTS