Is your palate prepped and ready for chicken wings with a kick? After being oven-roasted until perfection, these crispy chicken wings are coated in a tikka curry paste, chilli, garlic & coconut cream sauce. Sided with a silky smooth mash potato and roasted kale.
Curry-spiced Chicken Wings
Curry-spiced Chicken Wings
with creamy, buttery mash potato
Hands on Time: 25 - 45 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Chicken
- Coconut Cream
- Cornflour
- Free-range Chicken Wings
- Fresh Chilli
- Fresh Chillies
- Garlic Clove
- Garlic Cloves
- Kale
- Potato
- Spice & All Things Nice Tikka Curry Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Paper Towel
- Butter (optional)
BAKED WINGS
Preheat the oven to 220°C. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken wings dry with paper towel. Place on a roasting tray and lightly coat with the Cornflour, oil, and seasoning. Roast in the hot oven until cooked through and starting to crisp, 20-25 minutes (shifting halfway).
MASH
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
Kale
Rinse and roughly shred the Kale. Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and fully coated. Place on a roasting tray. When the wings have 8-10 minutes remaining, pop the tray of the kale into the oven and roast until crispy for the remaining time.
CURRY SAUCE
Place a pan or wok over medium heat with a drizzle of oil. When hot, fry the curry paste, the sliced chilli (to taste), and the grated garlic until fragrant, 1-2 minutes. Mix in the Coconut Cream and simmer until warmed through, 1-2 minutes. Remove from the heat, season, and mix through the crispy wings until coated.
TIME TO EAT
Plate up the creamy, buttery mash. Side with the curried wings and the crispy Kale. Well done, Chef!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-wings/" title="View all our recipes with Free-range Chicken Wings at eCook">Free-range Chicken Wings - 8
Cornflour - 30ml
Potato - 200g
Kale - 50g
Spice & All Things Nice Tikka Curry Paste - 10ml
Fresh Chilli - 1
Garlic Clove - 1
Coconut Cream - 100ml
BAKED WINGS
Preheat the oven to 220°C. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken wings dry with paper towel. Place on a roasting tray and lightly coat with the Cornflour, oil, and seasoning. Roast in the hot oven until cooked through and starting to crisp, 20-25 minutes (shifting halfway).
MASH
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
Kale
Rinse and roughly shred the Kale. Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and fully coated. Place on a roasting tray. When the wings have 8-10 minutes remaining, pop the tray of the kale into the oven and roast until crispy for the remaining time.
CURRY SAUCE
Place a pan or wok over medium heat with a drizzle of oil. When hot, fry the curry paste, the sliced chilli (to taste), and the grated garlic until fragrant, 1-2 minutes. Mix in the Coconut Cream and simmer until warmed through, 1-2 minutes. Remove from the heat, season, and mix through the crispy wings until coated.
TIME TO EAT
Plate up the creamy, buttery mash. Side with the curried wings and the crispy Kale. Well done, Chef!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-wings/" title="View all our recipes with Free-range Chicken Wings at eCook">Free-range Chicken Wings - 16
Cornflour - 60ml
Potato - 400g
Kale - 100g
Spice & All Things Nice Tikka Curry Paste - 20ml
Fresh Chilli - 1
Garlic Clove - 1
Coconut Cream - 200ml
BAKED WINGS
Preheat the oven to 220°C. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken wings dry with paper towel. Place on a roasting tray and lightly coat with the Cornflour, oil, and seasoning. Roast in the hot oven until cooked through and starting to crisp, 25-30 minutes (shifting halfway).
MASH
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
Kale
Rinse and roughly shred the Kale. Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and fully coated. Place on a roasting tray. When the wings have 8-10 minutes remaining, pop the tray of the kale into the oven and roast until crispy for the remaining time.
CURRY SAUCE
Place a pan or wok over medium heat with a drizzle of oil. When hot, fry the curry paste, the sliced chilli (to taste), and the grated garlic until fragrant, 1-2 minutes. Mix in the Coconut Cream and simmer until warmed through, 2-3 minutes. Remove from the heat, season, and mix through the crispy wings until coated.
TIME TO EAT
Plate up the creamy, buttery mash. Side with the curried wings and the crispy Kale. Well done, Chef!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-wings/" title="View all our recipes with Free-range Chicken Wings at eCook">Free-range Chicken Wings - 24
Cornflour - 90ml
Potato - 600g
Kale - 150g
Spice & All Things Nice Tikka Curry Paste - 30ml
Fresh Chillies - 2
Garlic Cloves - 2
Coconut Cream - 300ml
BAKED WINGS
Preheat the oven to 220°C. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken wings dry with paper towel. Place on a roasting tray and lightly coat with the Cornflour, oil, and seasoning. Roast in the hot oven until cooked through and starting to crisp, 25-30 minutes (shifting halfway).
MASH
Place the Potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
Kale
Rinse and roughly shred the Kale. Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and fully coated. Place on a roasting tray. When the wings have 8-10 minutes remaining, pop the tray of the kale into the oven and roast until crispy for the remaining time.
CURRY SAUCE
Place a pan or wok over medium heat with a drizzle of oil. When hot, fry the curry paste, the sliced chilli (to taste), and the grated garlic until fragrant, 1-2 minutes. Mix in the Coconut Cream and simmer until warmed through, 2-3 minutes. Remove from the heat, season, and mix through the crispy wings until coated.
TIME TO EAT
Plate up the creamy, buttery mash. Side with the curried wings and the crispy Kale. Well done, Chef!
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-wings/" title="View all our recipes with Free-range Chicken Wings at eCook">Free-range Chicken Wings - 32
Cornflour - 125ml
Potato - 800g
Kale - 200g
Spice & All Things Nice Tikka Curry Paste - 40ml
Fresh Chillies - 2
Garlic Cloves - 2
Coconut Cream - 400ml
Frequently Asked Questions
What is the preparation time for Curry-spiced Chicken Wings?
The preparation time for Curry-spiced Chicken Wings with creamy, buttery mash potato is between 25 and 45 minutes.
What is the total time required to make Curry-spiced Chicken Wings with creamy, buttery mash potato?
The total time required to make Curry-spiced Chicken Wings with creamy, buttery mash potato is between 35 and 55 minutes.
How many servings does Curry-spiced Chicken Wings provide?
4 servings
What are the main ingredients in Curry-spiced Chicken Wings?
Chicken, Coconut Cream, Cornflour, Free-range Chicken Wings, Fresh Chilli, Fresh Chillies, Garlic Clove, Garlic Cloves, Kale, Potato, Spice & All Things Nice Tikka Curry Paste
What is the nutritional information of Curry-spiced Chicken Wings?
Calories: 1046, Carbs: 62 grams, Fat: grams, Protein: 71.6 grams, Sugar: 8.3 grams, Salt: 229 grams
How do I prepare Curry-spiced Chicken Wings?
BAKED WINGS: Preheat the oven to 220°C. Pat the chicken wings dry with paper towel. Place on a roasting tray and lightly coat with the cornflour, oil, and seasoning. Roast in the hot oven until cooked through and starting to crisp, 20-25 minutes (shifting halfway). KALE: Rinse and roughly shred the kale. Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and fully coated. Place on a roasting tray. When the wings have 8-10 minutes remaining, pop the tray of the kale into the oven and roast until crispy for the remaining time. TIME TO EAT: Plate up the creamy, buttery mash. Side with the curried wings and the crispy kale. Well done, Chef! MASH: Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover. CURRY SAUCE: Place a pan or wok over medium heat with a drizzle of oil. When hot, fry the curry paste, the sliced chilli (to taste), and the grated garlic until fragrant, 1-2 minutes. Mix in the coconut cream and simmer until warmed through, 1-2 minutes. Remove from the heat, season, and mix through the crispy wings until coated.
What should be prepared from my kitchen to make Curry-spiced Chicken Wings?
Chicken, Coconut Cream, Cornflour, Free-range Chicken Wings, Fresh Chilli, Fresh Chillies, Garlic Clove, Garlic Cloves, Kale, Potato, Spice & All Things Nice Tikka Curry Paste
How many calories does Curry-spiced Chicken Wings have?
1046 calories
How much fat content does Curry-spiced Chicken Wings have?
grams
Woolies Products in this dish
