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A plate of Curry Sriracha Air Fryer Wings next to a silver cup of dressing and a bottle of hot sauce which has spilled a few drops

Curry Sriracha Air Fryer Chicken Wings

Pick up a bottle of savory Curry Sriracha Sauce and make these flavorful wings.
Instructions for conventional frying and baking are in the notes section.
Course Appetizer, dinner, lunch
Cuisine North American
Keyword chicken wings, curry, sriracha
Prep Time 15 minutes
Cook Time 10 minutes
marinating time 3 hours
Total Time 3 hours 25 minutes
Servings 8
Calories 428kcal


  • air fryer


  • 4 1/2 pounds chicken wings
  • 1 teaspoon baking soda

Quick Jamaican Jerk Marinade

  • 1 tablespoon Jamaican curry powder optional
  • 2 teaspoons adobo
  • 1 1/2 teaspoons sazón
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion powder
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground cinnamon
  • 2 tablespoons sofrito
  • 1 tablespoon Weak Knees Curry Sriracha Sauce (or sriracha sauce and an additional tablespoon of curry powder)
  • 1 tablespoon molasses

Curry Sriracha BBQ Sauce

  • 14 ounce bottle BBQ sauce
  • 1/4 cup Weak Knees Curry Sriracha Sauce
  • 2 tablespoons Bees Knees Spicy Honey (or plain honey)
  • 1 teaspoon Jamaican curry powder (optional)
  • 1/2 teaspoon salt or to taste
  • pinch black pepper or to taste
  • 1/2-3/4 cup Red Stripe beer or 1/4 cup white wine vinegar


Marinate the Wings in the Quick Jamaican Jerk Marinade (Can Be Made 3 Days Ahead)

  • In a large bowl, toss the wings in the baking soda.
    Set the bowl aside.
  • In a separate mixing bowl, combine the curry powder, adobo, sazón, thyme leaves, granulated garlic and onion, allspice, ginger, nutmeg, cloves, and cinnamon.
    Add sofrito, Curry Sriracha sauce, and molasses to the mix and stir to combine the ingredients to make a chunky paste.
  • Pour the marinade over the wings in the bowl and massage it into the wings. Cover the bowl, or transfer the wings to a gallon-size food storage bag.
    Marinate the wings in the refrigerator for at least 3 hours or, optimally, overnight.

Prepare the Curry Sriracha BBQ Sauce (Can Be Done 1 Week Ahead)

  • Pour the bottle of BBQ sauce into a 4-quart saucepan.
    Whisk in the curry sriracha, spicy honey, curry powder, salt, pepper, and beer. Stir the sauce until smooth.
  • Bring the sauce up to a gentle simmer over medium heat. Continue to stir the sauce with the whisk to keep it from scorching on the bottom of the pot. 
    Once the sauce is bubbling, reduce the heat to medium-low. Let the sauce cook down until it has reduced by half, or for about 10 minutes, frequently stirring to avoid scorching. 
  • If you're preparing the wings right away, leave the sauce on the stovetop.

Air Fry the Chicken Wings

  • Set the temperature on your air fryer to 375°F. Ensure the knob is on the "Air Fry" setting, then set the timer for an hour or longer to prevent the air fryer from turning off during cooking.
    Lightly spray a sheetpan with pan spray. Preheat your standard oven to 200°F. This will keep the cooked and sauced wings warm while you cook the rest of the chicken.
  • Remove the wings from the marinade and lay them in a single layer on the air fryer tray.
    Because the air in the fryer needs to circulate freely around the meat ensure that the wings aren't touching.
  • Air fry the wings on the first side for 5 minutes.
    After 5 minutes, carefully flip the wings over with a pair of tongs and fry them on the second side for another 5 minutes. 
  • Once the wings are cooked toss them with a cup of the curry sriracha BBQ sauce in a large mixing bowl. Add more or less as you desire.
  • Lay the cooked and sauced wings on the lightly greased sheetpan in a single layer.
    Place the wings into the preheated oven to keep warm while you air fry the rest of the chicken.
    Continue to air fry and sauce the wings until they are all cooked.
  • Any leftover sauce can be served on the side as a dipping sauce.
    Serve the curry sriracha wings with french fries, chips, steamed rice, or on their own with celery, carrot sticks and blue cheese dipping sauce.


Make Ahead and Storage Instructions:

  • The Quick Jamaican Jerk marinade can mixed 3 days ahead and stored in a sealed container in the fridge. 
  • You can store the marinated wings in the fridge for 24 hours.
  • After coating in the Jamaican Jerk marinade the wings may be frozen in a plastic bag for 3 months. Thaw under refrigeration prior to cooking.
  • The Curry Sriracha BBQ sauce can be made up to one week in advance. Refrigerate it in a sealed container. The sauce can also be frozen for 2 months. 

Traditional Frying Instructions:

  1. Heat peanut or vegetable oil to 350°F.
  2. Fry the wings 6 or 7 at a time for 9-12 minutes or until crispy.
  3. Drain slightly on a paper-towel lined plate before tossing as instructed above.

Baking Instructions:

  1. Preheat your oven to 400°F. Lightly grease a sheetpan with non-stick cooking spray. 
  2. Arrange the wings on the sheetpan in a single layer.
  3. Bake the wings on one side for 20 minutes.
  4. Flip the wings over and bake for an additional 20 minutes, or until crispy and cooked through.  
  5. Remove the wings from the oven and use a spatula to transfer them from the sheetpan to a bowl containing the Curry Sriracha sauce. 
  6. Toss the wings in the sauce to coat evenly and serve immediately. 

To Store ,or Freeze, and Reheat Leftovers:

  • To store the wings, transfer them to a food storage container, and keep them in the fridge for up to 3 days.
  • Reheat the refrigerated wings in a 250°F air fryer or 300°F oven for the best results. You can also, as a last resort, reheat them in the microwave until warmed through.
  • Freeze cooked and sauced chicken wings in a freezer storage bag and freeze them for 3 months.
  • Thaw the wings overnight in the refrigerator and reheat them in the air fryer, oven, or microwave until warmed through.


Calories: 428kcal | Carbohydrates: 25g | Protein: 29g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 106mg | Sodium: 1495mg | Potassium: 315mg | Fiber: 1g | Sugar: 20g | Vitamin A: 234IU | Vitamin C: 8mg | Calcium: 25mg | Iron: 2mg