During football season, we love eating wings! Here is a fun new wing recipe that has an Indian-inspired dry rub that uses curry powder, coriander, paprika, garlic, and cumin that is finger-licking good—Dry Rubbed Curry Wings!
Whenever I make wings in our house, I always bake them in the oven until nice and crisp. I love playing with flavors on the wings to keep it exciting and fun. Wings offer a lot of variety– whether you want them hot or mild, dry-rubbed or saucy. Don’t get me wrong, I love a saucy wing– but I think people sleep on a great dry-rubbed wing way too much! There are few things better than a perfectly seasoned, dry-rubbed wing.
With these Dry Rubbed Curry Wings, I’ve got a beautiful combination of spices along with a lot of lemon zest to add some zing! The end result is absolutely delicious and one that will go quickly. Just watch out of those fingers– they may turn a little yellow from the curry powder!
Now, if you really want a sauce to dip these wings in, I recommend making some sort of yogurt/dill sauce to dip! Would be great!
Dry Rubbed Curry Wings
For the Rub:
- Zest of 1 large lemon
- 1 ½ tsp ground cumin
- 3 tsp curry powder
- 1 tsp ground coriander
- 1 ½ tsp paprika
- 1 tsp garlic powder
- 1 ½ tsp kosher salt
- ½ tsp cayenne pepper
For the Wings:
- 3 lbs split chicken wings
- 2 tbsp avocado oil
- 2 tbsp finely chopped fresh dill for serving
- Preheat the oven to 400 degrees F and line a large baking sheet with foil and set a wire rack on top of the foil-wrapped baking sheet. (Alternatively, if you don’t have a wire rack—you can just line a large baking sheet with parchment paper.)
- In a small bowl, combine all of the “for the rub” ingredients and stir to combine. Set aside.
- Pat the wings very dry. Place wings in a large mixing bowl and drizzle with the oil and toss to evenly coat. Add about ¾ of the rub mixture to the wings (reserving the rest for serving) and toss again until well combined and the wings are evenly coated.
- Spread the wings in a single layer across the prepared wire baking rack. Transfer to the oven and bake until cooked through and crisp, 35-45 minutes.
- Remove from the oven and carefully transfer the wings to a platter. Sprinkle with the remaining rub and the fresh dill.
- Serve and enjoy!