Easily The Best Curry Fried Chicken Wings| Jamaican Style

JERK TAVERNJuly 29, 2021

We were scrolling through YouTube when we came across a unique recipe video for Curry Fry Chicken Wings. It instantly brought back memories of growing up in Jamaica and buying a box of food for lunch. I would always order fried chicken with rice and peas or white rice with curry gravy. Both flavors combined are mouthwatering. So we were so excited to see this recipe that we developed come into play. Curry Fried Chicken Wings & Coconut Curry Cream Sauce.

How to get Crunchy Chicken?

The funny thing about our coconut curry cream sauce is that it was a home run on the first go. The richness and thickness that the Coconut Cream gave to the curry. And once again we just have to rave about the crunch that you are gonna get from the chicken when you use the water method. The water method is when you use water instead of eggs or buttermilk as the liquid that you dip the chicken in after flouring them. You will still have juicy pieces of Curry Fried Chicken wings that is not dried out. Without having to soak it in buttermilk overnight.

How to make Curry Fried Chicken

Wash your wings in water and vinegar and lime then rinse with cold water

Season the chicken with all the dry seasonings

• Grab two bowls in one add water fill it up to the top and put a strainer in the bowl of water
• After you have seasoned your flour put the chicken you are going to fry in the flour
• After the chicken is fully coated in the flour. Shake off the excess flour put the chicken in strainer and dip it in the water

Put your chicken wings in the hot pot and fry it for 8 mins total

When finished let the chicken drop off excess oil then put the wings on paper towel to soak up the excess oil.

How to make Coconut Curry Cream Sauce

• Add your onions and saute until translucent then Ginger, Coconut Milk
• Let it come to a boil, Then add the dry ingredients

Let it come to a boil

• Let it simmer for 2 minutes as it starts to bubble again
• Add your minced garlic, sugar, thyme and pepper. Give it a Stir
• Let it bubble so all the flavors can come together

Turn off the stove you are done

You will still end up with Super Crispy and Crunchy Chicken Wings just like Korean Fried Chicken. Guys, we’re so excited for you to try this recipe because we know that it’s a banger! And with National Wings Day right around the corner, we know you will enjoy this delicious Curry Fried Chicken Wings with our fire Curry Cream Sauce as much as we enjoyed making it for you!

Wisdom

“Jesus said to him, “I am the way, the truth, and the life. No one comes to the Father except through Me.” John‬ ‭14:6

Making this recipe taught us a lesson, sometimes your food can teach you life lessons. In life you have a take risks and come out of your comfort zone and be set apart. You might be scared to take the leap because you don’t know the outcome, But if you just have faith the end results just might be perfect. Christ Bless You

Curry Fry Chicken wings with a Coconut Curry Cream Sauce

Curry Fry Chicken wings with a Coconut Curry Cream Sauce

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Course: Appetizer, Main Course

Cuisine: Caribbean, Jamaican

Keyword: curry fried chicken, curry fried chicken wings

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 12 minutes minutes

Servings: 0

Calories: 1469kcal

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Ingredients

Chicken Ingredients

• 3 lbs of Chicken
• 1/2 Cup of Vinegar
• 1 Lime
• 4 tbsp of Curry Powder
• 1 tbsp of Ground Turmeric Powder
• 4 cups of Flour
• 1/2 tsp of Dry Oregano
• 1 tbsp of Paprika
• 1 tsp of Cayenne Pepper
• 1 tsp of Onion Powder
• 1 tsp of Garlic Powder
• 1 tsp of Complete Seasoning
• 1 tsp of Ground White Pepper optional
• 1 tsp of Adobo
• 2 pinch of Garlic Salt
• 1 tsp of Black Pepper
• 1 tsp of Red Pepper Flakes
• 5 cups of Canola Oil or any frying oil you have except for Extra-Virgin Olive Oil because of its low smoke point
• 1 Whole Green Scotch Bonnet Pepper

Curry Cream Sauce Ingredients

• 1/2 cup of Onion
• 1 tbsp of Raw Ginger
• 1/2 Can of Coconut Milk
• 1 tbs of Scotch Bonnet Pepper
• 3 pinch of Complete Seasoning
• 2 pinch of Paprika
• 1 pinch of Black Pepper
• 1 tbs of Curry Powder
• 1/2 tbs of Turmeric Powder
• 1/2 tbs of Minced Garlic
• 1 tbsp of Sugar
• 1 Thyme Stem

Instructions

Instructions for the Wings

• Wash your wings in water and vinegar and lime for 5mins
• Rinse off the chicken with cold water
  
• Season the chicken with all the dry seasonings
  
• Let it marinate 30 mins minimum, overnight if possible
  
• Add Your Oil to the pot to get hot
  
• While the oil gets hot time to prepare the flour
• Grab two bowls in one add water fill it up to the top and put a strainer in the bowl of water
• Fill the other bowl up with flour and add the rest of your dry seasoning to it.
• After you have seasoned your flour put the chicken you are going to fry in the flour. Tip: Now listen carefully scoop and fold the chicken into the flour until it’s fully covered. Press the flour in the chicken.
  
• After the chicken is fully coated in the flour. Shake off the excess flour put the chicken in strainer and dip it in the water. Yes I just said that.
  
• After you have submerged the chicken in the water drain it and drop it back in the flour
• Scoop, Fold and Press the flour into the chicken
• Shake off excess flour
• Add a whole Green Scotch Bonnet Pepper to the pot of oil until it looks burnt then remove it(optional)
  
• By now your oil should be HOT and ready so go ahead and put your chicken wings in the hot pot and fry it for 12mins total. (At the 6 minute mark flip the wings.)
  
• At the 9 minute mark cover the pot to let the chicken partially steam to get crunchy and soft
• When finished let the chicken drop off excess oil then put the wings on paper towel to soak up the excess oil
  
• Do this until you have fried all the chicken wings

Coconut Curry Cream Sauce Instructions

• Grab your Sauce pot
• Add your onions and sauté until soft ( no oil needed)
• Add your Ginger
• Add Your Coconut Milk
  
• Let it come to a boil
• Then add the dry ingredients
  
• Add the pepper
• Stir, Stir,Stir
  
• Let it simmer for 2 mins as it starts to bubble again
• Add your minced garlic
• Add your sugar
• Add the thyme
• Let it bubble for 5 minutes so all the flavors can come together
  
• Turn off the stove your are done.
  

Video

Nutrition

Calories: 1469kcal | Carbohydrates: 152g | Protein: 36g | Fat: 80g | Saturated Fat: 23g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 28g | Cholesterol: 109mg | Sodium: 10258mg | Potassium: 1220mg | Fiber: 7g | Sugar: 41g | Vitamin A: 6661IU | Vitamin C: 23mg | Calcium: 301mg | Iron: 18mg

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JERK TAVERN