Chicken wings don’t need to be air fried or sauced at the end to taste right. When the seasoning goes in early and has time to work, the wings pick up depth you simply can’t get from dunking them in something at the end.
This recipe cooks the wings directly in a coconut milk-based Rendang curry, so the flavor develops as the meat cooks. By the time the wings are tender, they’re already coated in a rich, savory sauce that tastes layered and finished, without any extra steps. They can be made ahead, reheated gently, and served straight from the pot. No last-minute saucing, no juggling sides, no fixing things while guests are waiting.
Ingredients (Serves 4)
2½ to 3 pounds chicken wings
1 tablespoon neutral oil
1 medium onion, thinly sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 (13.5-ounce) can coconut milk
3 tablespoons Shawhan Farms Rendang Curry Dry Sauce Mix, plus more to taste
Salt, as needed
Directions
1. Season the wings lightly with salt. Heat a wide pot or deep skillet over medium heat and add the oil.
2. Add the wings in a single layer, working in batches if needed, and cook until they take on color. Transfer to a plate.
3. Add the sliced onion to the same pot and cook until softened. Stir in the garlic and ginger and cook briefly, just until fragrant.
4. Pour the coconut milk into the pot. In a small bowl, whisk in the Rendang Curry Dry Sauce Mix until smooth, then add it to the pot and stir to combine.
5. Return the wings to the pot, turning them so they’re coated in the sauce. The liquid should come partway up the wings.
6. Bring to a gentle simmer, cover, and cook until the wings are tender and the sauce has thickened. If the sauce reduces too quickly early on, add a small splash of water to keep it from sticking.
7. Uncover during the final stretch so the sauce tightens and clings to the wings. Turn the wings once or twice to keep them evenly coated.
8. Taste the sauce before serving. If you want it bolder, whisk in a little more Rendang Curry Dry Sauce Mix, simmer 1 to 2 minutes, then stop.
Kitchen Note
Chicken wings hold their structure during long cooking times, and their neutral flavor makes them a good fit for bold blends like rendang curry. Starting with the seasoning dissolved into the coconut milk gives the flavors time to meld as the sauce reduces and ensures a smooth texture that coats evenly.
If you’re planning to serve these as part of a larger spread, The Spruce Eats has a helpful guide to side dishes that pair well with chicken wings.
Shawhan Farms
Proudly U.S. woman-owned. Born in Kentucky. Made with care in Texas.