If we don’t feel like barbecuing but still want to barbecue, we go for the easiest thing we can cook—chicken wings. Not much can go wrong with good chicken wings, and everyone likes them.
These curry chicken wings follow our smoked chicken curry salad from a few weeks ago. It was so popular that we soon had to make something with this spice mix.
The hardest part of this recipe is mixing the spices and coating the wings. The amount of herbs and spices in the recipe is enough for about 3 kilos of chicken wings. When it’s more then you need, just keep it airtight for next weekend.
Then it is a matter of lighting the barbecue and waiting for it to stabilize at around 150°C (302F). In our opinion, that is the perfect temperature to cook chicken with skin.
Then you throw the wings on the grates and close the lid. Now you can do something else for 45 minutes to an hour. There is probably still something on Netflix that you have not seen yet. We have to wait until the wings have a core temperature of 85°C (185F). Then the meat is deliciously tender, and you can bite it cleanly off the bone. The skin is then wonderfully dry and crispy.
85°C (185F) is the magic number we are aiming for. Lower and the meat is not tender enough. Higher and the fat creates bubbles under the skin, after which the meat becomes drier. You have to avoid that. We have left some wings a little longer, so you can see what we mean. Everything for science.
Who doesn’t like these golden yellow chicken wings?
- 2 kilos of chicken wings
- 2 tbsp turmeric
- 1 tbsp salt
- 1 tbsp ground coriander
- 1 tbsp cumin
- 1 tsp cinnamon
- 1 tsp ginger powder
- ½ tsp freshly ground black pepper
- ½ tsp chilli powder
- Mix the ingredients for the spice mix and sprinkle it over the chicken wings. Make sure there is an even layer everywhere.
- Light the barbecue with an indirect temperature of approximately 150°C (302F).
- Place the chicken wings on the grates and close the lid.
- The chicken wings are ready when the meat has a core temperature of about 85°C (185F).