Image Source: @cordandthekitchen via Black Foodie Finder
Crispy, Curried, and Completely Addictive
This ain’t your average fried chicken—these Triple Curry Fried Chicken Wings by @cordandthekitchen are coming in hot with layers of spice, ultra-crispy skin, and flavor to the bone. No hot sauce needed. These wings stand on their own, marinated in mustard, hot sauce, and a blend of Jamaican curry, Thai red curry, and green curry paste.
Then they’re double-dosed with seasoning—first in the marinade, then again in the flour, and finally hit with a homemade curry dry rub that seals the deal. Whether you’re cooking for the fam or flexing at your next cookout, this recipe is the one that’ll have folks licking their fingers and asking for more.
What You Need
For the Chicken Marinade
- 2 lbs chicken wings (cleaned, tips on)
- 2 tbsp yellow mustard
- 2 tbsp hot sauce
- 1 tsp chili powder
- 1 tsp onion powder
- 1 tbsp Jamaican curry powder
- 1 tsp Thai red curry powder
- 1 tsp green curry paste
- ½ tsp salt
- 1 tbsp cornstarch
For the Flour Coating
- 1½ cups all-purpose flour
- ½ cup cornstarch
- 1 tsp each of the same spices used in the marinade (chili powder, onion powder, curry blends)
For the Final Dry Rub
- 1 tsp Jamaican curry powder
- 1 tsp spicy dry rub seasoning (dried hot sauce blend)
- ½ tsp Nature’s Seasoning or all-purpose seasoning
Steps by Step Instructions
1. Marinate the Chicken
In a large bowl, combine chicken wings with mustard, hot sauce, all the curry powders, seasonings, and cornstarch; mix well, cover, and marinate for at least 2 hours (overnight for max flavor).
2. Prep the Seasoned Flour
In a separate bowl, mix flour and cornstarch with the same seasonings used in the marinade for a fully flavored coating.
3. Coat the Chicken
Add marinated wings to a Tupperware container with the seasoned flour, close the lid, and shake well to coat evenly.
4. Rest Before Frying
Shake off excess flour, place wings on a wire rack, and let them rest for 10–15 minutes so the coating sets and crisps up better when frying.
5. Fry to Golden Perfection
Heat oil to 350°F and fry the wings in batches for about 10 minutes, or until golden brown and crispy.
6. Make the Dry Rub
While the wings fry, mix Jamaican curry powder, spicy dry rub, and Nature’s Seasoning together in a small bowl.
7. Finish with a Flavor Sprinkle
As soon as the wings come out of the oil, toss or sprinkle them with your homemade dry rub blend while they’re still hot.
Pro Tips & Suggestions
- Don’t skip the rest time before frying—it helps the crust stick and crisp perfectly.
- Use a Tupperware instead of a plastic bag—it’s cleaner and coats the wings better.
- Make extra dry rub and keep it on hand—it’s great on fries, fish, or popcorn.
- Let the wings marinate overnight if you really want that “flavor to the bone” moment.
About the Creator
This recipe is by Cordarrius Green, the bold voice and flavor expert behind @cordandthekitchen. With his high-energy commentary and down-home cooking skills, Cordarrius creates food that makes you laugh, holler, and hit replay. From crispy wings to soulful staples, his kitchen stays blessed.
Cordarrius Green | @cordandthekitchen