* Chicken wings are one of the juiciest parts of the chicken. It is considered white meat, i.e., it is a source of high-quality protein with low fat content.

* Curry is a condiment originating in India, made from a variety of spices, which is said to have great health benefits due to its richness in phytochemical compounds.


* Don't forget to accompany the wings with a tasty salad for a balanced meal.

INGREDIENTS (per person)

For marinating:

Mix together 1 tsp curry powder, 1 tsp paprika, ½ clove of finely chopped garlic, the juice of ½ lemon and 1 tsp virgin olive oil.

If you find the curry sauce too spicy, you can make this recipe with other milder marinades using soy sauce, mustard sauce, etc.


1. The first step is to dress the wings. Put the curry in a bowl and mix it well with the wings. They must be well coated, so ... don't hesitate to put your hands in! 

As they are better if you leave them to rest for a while, put them in the fridge and wait half an hour or even overnight.

2. The next step is to cook the wings. You can fry them in a pan with plenty of oil and when they are golden brown, remove them from the heat and place them on absorbent paper to remove excess oil.

 If you prefer lighter wings, use the air fryer:

- Place the wings in the pan so that they are as spread out as possible and put them in the preheated air fryer.

- Set the temperature to 180º for 15 minutes and then turn it up to 200º and wait another 10 minutes (or until you see that they are toasted). It is important to open the fryer every 5 minutes and move the pan so that the wings brown evenly. If they are too dry, you can brush them with some of the leftover curry sauce.