Ingredients
For the Marinade:
- 2 ½ – 3 lbs whole chicken wings (about 10 wings)
- 2 tablespoons Jamaican-style curry powder
- 1 tablespoon Creole Cajun Seasoning (homemade or store-bought)
- 1 tablespoon Maggi chicken bouillon powder
- 1 tablespoon granulated sugar
- 1 tablespoon yellow mustard
- 2 cups buttermilk
- Hot sauce, to taste (optional)
- 2 large eggs
- Kosher salt, to taste
- Fresh ground black pepper, to taste
For the Dredge:
- 1 ½ cups all-purpose flour
- ¼ cup cornstarch
- 1 tablespoon Jamaican-style curry powder
- 1 tablespoon Maggi chicken bouillon powder
- 1 tablespoon Creole Cajun Seasoning (homemade or store-bought)
- ¼ teaspoon ground allspice
- Peanut oil, for frying (enough for deep frying, about 3-4 inches in a pot)
- Sliced scallions, for garnish (optional)
Instructions
- Prep & soak the chicken: Pat the chicken wings dry with paper towels. Place them in a large resealable bag or container. Add the Jamaican curry powder, Cajun seasoning, Maggi bouillon powder, sugar, yellow mustard, buttermilk, optional hot sauce, eggs, kosher salt, and black pepper. Toss well using your hands (wear gloves if desired) to thoroughly coat the wings. Seal and refrigerate to marinate for at least 6 hours or preferably overnight for best flavor.
- Take out the chicken: When ready to cook, remove the marinated chicken from the refrigerator and let it sit at room temperature briefly to take the chill off while you prepare the dredging flour and heat the oil.
- Prep the flour dredge: In a large shallow bowl or pie plate, whisk together the all-purpose flour, cornstarch, Maggi chicken bouillon powder, Creole Cajun seasoning, and ground allspice until well combined.
- Heat the oil: In a large heavy-bottomed Dutch oven or cast-iron pot, pour several inches of peanut oil—enough for the wings to float when frying. Heat over medium until the oil reaches 330-335°F as measured with a deep-fry thermometer. Set a large baking sheet fitted with a wire rack aside for draining.
- Dredge the chicken & rest: Remove each chicken wing from the marinade, shaking off excess liquid. Dredge thoroughly in the seasoned flour mixture, ensuring all sides and crevices are covered. Shake off any excess flour and place the coated wings on the prepared baking sheet, spacing them side-by-side without touching. Repeat until all wings are coated.
- Fry the chicken: When the oil is at 330-335°F, carefully add a few wings at a time to avoid overcrowding. Fry for about 10-15 minutes, turning occasionally, until the wings are deep golden brown, crispy, and the internal temperature reaches at least 165°F with clear juices. Use a slotted spoon to transfer the fried wings to the baking sheet with a wire rack to drain excess oil. Maintain the oil temperature, then repeat with remaining wings.
- Rest and serve: Let the fried wings rest for 5-10 minutes before serving. Garnish with sliced scallions if desired. Enjoy the crispy, flavorful Jamaican-style curry chicken wings!
Notes
- Marinate the wings overnight for maximum flavor and tenderness.
- Use a deep-fry thermometer to maintain accurate oil temperature for even frying and to prevent greasy wings.
- Do not overcrowd the pot during frying to ensure crispy results.
- Peanut oil is preferred for its high smoke point and neutral flavor, but any high-heat oil like vegetable or canola oil works well.
- For extra crispy skin, double dredge the wings by dipping them back into the marinade briefly and re-coating in flour before frying.
- Adjust hot sauce quantity to control the spice level to your liking.
- Serve with a cooling dipping sauce like ranch or a citrusy slaw if desired.
- Prep Time: 15 minutes plus 6+ hours marinating
- Cook Time: 15 minutes per batch
- Category: Appetizer
- Method: Frying
- Cuisine: Jamaican
