Oven-Baked Chicken Wings with Curry and Sesame

Name: Crispy Oven-Baked Chicken Wings with Curry and Sesame Seeds
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Cuisine: European
Ingredients: Chicken wings 12; Homemade mayonnaise or olive oil 2 tbsp (29 g); Mild curry powder to taste; Salt to taste; Ground black pepper to taste; Sesame seeds (optional) 1 tsp (3 g); Olive oil for brushing a little

☆ 4.7

1 h 45 mins

How I love oven-baked wings with curry and sesame seeds!!! Hot and crispy, with a delicate flavor. A great snack and even a main course. All it takes is wanting them and making them.

I remember that when I was little, buying a chicken at the store was a stroke of luck. People bought a couple at once, or even more. Bluish, scrawny, sickly-looking things. You had to singe them over a flame to burn off the leftover feathers and bits of stuck-on wrapping paper, and peel the flaking skin off the feet. Hardly anyone called them chickens back then; people called them “chicks.”

Much tastier was a real village chicken, not a store-bought chick. My grandmother raised them. I still remember it: a big, brazen, greedy flock in the yard, at least 50 of them. The whole yard was fenced off with netting, because in an hour that flock could scratch up the entire vegetable garden looking for who knows what. Toward autumn, the hens were gradually moved from the category of live poultry to carcasses and pillow stuffing. The exception: at any time of year, the most annoying hen could meet her end in a broth for a sick relative. Later, in the chaos after perestroika, the so-called “Bush legs” appeared, imported American chicken leg quarters. They looked more like the legs of mutants than chickens. Scary stuff.

When we were little, the tastiest part of any chicken that ended up in the soup was, without a doubt, the wings. As everyone knows, a chicken has only one pair of wings, and my grandmother had more grandkids than that. And everyone has their own tasty recipe for chicken wings with whatever you like.

Take me, for example: all I like in a chicken are the wings and the leg quarters. So we often make vermicelli soup with leg quarters, fry thighs, and bake wings in the oven.

Take me, for example: all I like in a chicken are the wings and the leg quarters. So we often make soup with leg quarters and bake wings in the oven.

More with chicken wings

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Alabama White Sauce Chicken Wings

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Sriracha Honey Chicken Wings

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Ingredients

3–4 servings

Chicken wings 12
Homemade mayonnaise or olive oil 2 tbsp (29 g)
Mild curry powder to taste
Salt to taste
Ground black pepper to taste
Sesame seeds (optional) 1 tsp (3 g)
Olive oil for brushing a little

Step-by-step recipe

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Marinating

Wings can be cooked a hundred different ways. And you can call the dish anything you like, and it’ll always be delicious. In pubs and beer bars, almost every menu has chicken wings in every possible variation. Check it out. Wings are served with all kinds of sauces.
Buy some wings. Not by the kilo, but by the piece. Say, 3–4 per person. The wings should be fresh. There’s a huge selection.
If you want to eat them whole, no problem. Or cut them into three parts at the joints.
Wash them thoroughly and remove any leftover feathers.
Lightly salt and pepper the wings and add curry powder to taste. Mix thoroughly so the spices are evenly distributed.
Add 2 tbsp homemade mayonnaise (29 g) or, even better, 2 tbsp good olive oil. Mix and leave in the fridge while the oven heats up.

Baking

Take the wings out of the fridge. Lay them on a baking sheet. If the wings are whole, it’s best to put them outer side up so the chicken doesn’t stick to the sheet.
Put the baking sheet with the wings into an oven preheated to 220°C for 25–30 minutes.
Then turn them over. Roast the wings until cooked through and golden brown. That’s up to about another 30 minutes.
Since these oven-baked wings are made as a snack with beer, it’s worth roasting them a little longer and, as they say, drying them out a bit. The heat should be enough for the wings to cook through, but be sure to keep an eye on how done they are.

Sesame and serving

Lightly brush the wings with a little olive oil.
If you like, sprinkle with sesame seeds, just a few. They can be raw or toasted. You can use a lot or just a pinch. Or leave them as they are. However you like them, oven-baked wings will always be delicious.
And leave the wings in the oven for another 10 minutes.
Serve the wings. Put some lemon, vegetables and herbs on the plate. Let it please the eye and the soul.
I won’t say “you’ll forget about shrimp,” but you’ll surely start thinking that oven-baked wings might just be tastier.

Calories and macros

510 kcal

Serving ≈ 180 g

Protein41 g33% of kcal
Fat37 g67% of kcal
Carbs0 g0% of kcal

100 g279 kcalProtein 22.4 gFat 20.1 gCarbs 0.2 g

Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.

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To Get It Right

How long to bake and at what temperature

The wings are baked at 220°C: 25–30 minutes, then turn them over and give them up to another 30 minutes, until golden, plus 10 more minutes after the sesame. About an hour in total. For a beer snack, it’s worth roasting them a little longer and drying them out. Wings cut into pieces cook faster — readers get them done in about 40 minutes, so go by the crust, not the clock.

For crispy wings

The oven for the wings should be well preheated, to 220°C. After washing, it’s best to pat the wings dry with paper towels and lay them on the baking sheet in a single layer, not touching. Use olive oil instead of mayonnaise — it’s even better. And at the end, don’t be afraid to give them a few extra minutes: dried-out wings are crunchy.

Marinade: mayonnaise or oil

For the marinade, the wings need only salt, black pepper, curry powder and 2 tbsp of oil or homemade mayonnaise. I prefer olive oil. The wings marinate in the fridge while the oven heats up. If you have time, you can leave them in the marinade for a couple of hours so the curry soaks in more.

Which curry to use

For the wings, use a mild curry, not a hot one: it gives aroma and a golden color. If you like it spicier, add a pinch of hot pepper to the curry.

Whole or in three parts

You can bake the wings whole, outer side up so they don’t stick to the sheet. And if you cut each wing into three parts at the joints, you get bite-size “seeds” to go with beer.

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