Description
This Jamaican-Style Fried Curry Chicken Wings recipe features tender chicken wings marinated in a flavorful blend of Jamaican curry powder, Creole Cajun seasoning, and buttermilk, then dredged in a seasoned flour mixture and deep-fried to golden, crispy perfection. Perfect as a bold appetizer or party snack with authentic Caribbean spices and a crispy crunchy bite.
Ingredients
Chicken Wings & Marinade
- 2 ½ – 3 lbs whole chicken wings (about 10 wings)
- 2 tablespoons Jamaican-style curry powder
- 1 tablespoon Creole Cajun Seasoning (homemade or store-bought)
- 1 tablespoon Maggi chicken bouillon powder
- 1 tablespoon granulated sugar
- 1 tablespoon yellow mustard
- 2 cups buttermilk
- Hot sauce, to taste (optional)
- 2 large eggs
- Kosher salt & fresh ground black pepper, to taste
Flour Dredge
- 1 ½ cups all-purpose flour
- ¼ cup cornstarch
- 1 tablespoon Jamaican-style curry powder
- 1 tablespoon Maggi chicken bouillon powder
- 1 tablespoon Creole Cajun Seasoning (homemade or store-bought)
- ¼ teaspoon ground allspice
- Peanut oil, for frying
- Sliced scallions, for garnish (optional)
Instructions
- Prep & soak the chicken: Pat the chicken wings dry with a paper towel, then place them in a large resealable bag or container. Add the curry powder, Cajun seasoning, bouillon powder, sugar, mustard, buttermilk, hot sauce (if using), eggs, salt, and pepper. Toss thoroughly to coat all wings. Seal and refrigerate to marinate for at least 6 hours or preferably overnight.
- Take out the chicken: When ready to cook, remove the chicken from the fridge and allow it to come closer to room temperature while preparing the dredge and oil.
- Prep the flour dredge: In a large shallow bowl or pie plate, whisk together the all-purpose flour, cornstarch, bouillon powder, Cajun seasoning, Jamaican curry powder, and allspice until fully combined.
- Heat the oil: In a large heavy-bottomed Dutch oven or cast-iron pot, pour in enough peanut oil to allow the wings to float during frying. Heat the oil over medium heat to 330-335°F, using a deep-fry thermometer for accurate temperature.
- Dredge the chicken & rest: Remove each wing from the marinade, shaking off excess liquid. Coat thoroughly in the seasoned flour mixture, ensuring all crevices are covered. Shake off extra flour and place the wings on a baking sheet lined with a wire rack, spaced apart.
- Fry the chicken: Fry the wings in batches in the hot oil maintaining the temperature at 330-335°F. Cook until deep golden brown and crispy, about 10-15 minutes, or until the internal temperature reaches 165°F. Transfer to a clean wire rack-lined baking sheet to drain excess oil.
- Rest & serve: Let the wings rest for 5-10 minutes to retain juiciness. Garnish with sliced scallions if desired and serve hot. Enjoy the flavorful Jamaican-style fried curry chicken wings!
Notes
- Marinating overnight enhances flavor and tenderness significantly.
- Maintaining precise oil temperature ensures crispy wings without greasy texture.
- Using a thermometer is highly recommended for safety and optimal results.
- Peanut oil is preferred for its high smoke point and neutral flavor, but vegetable oil can also be used.
- Adjust hot sauce amount in marinade based on heat preference.
- Leftover wings can be reheated in an oven to retain crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Jamaican
