Geri's Honey Curry Chicken Wings

Sticky, glossy, golden-brown chicken wings coated in a four-ingredient glaze that walks the line between sweet, tangy, and warm-spiced. This is the kind of recipe that has been making the rounds at neighborhood potlucks since the 1970s, and the reason it endures is simple: the glaze.

Butter, honey, and mustard give the standard sweet-savory backbone. Curry powder pushes it somewhere more interesting. As the wings bake, the glaze reduces, the butter foams off, and what’s left is a deep, lacquered coating with subtle warmth from the curry.

Basting every 15 minutes is the whole game. That’s what builds the lacquer effect, layer by layer. Set a timer; skip a basting and you’ll see the difference in how thin and pale the finish ends up.

Use a yellow mustard, not Dijon, for the most classic flavor. Dijon adds a horseradish-y sharpness that fights the curry.

Line the pan with foil. The honey-butter mixture turns to caramel in the oven and will weld itself to bare metal.

Kitchen Tips

• Separate flats from drumettes before baking for more even cooking and easier eating.
• Pat wings dry first. Moisture in the pan steams them instead of letting the glaze stick.
• Madras curry powder gives more depth than supermarket-blend curry. Worth seeking out.
• Finish under the broiler for 2 minutes if you want extra char on top, watching carefully so the honey doesn’t burn.

Variations

• Swap honey for maple syrup for a more autumnal flavor.
• Add a tablespoon of Sriracha or chili-garlic sauce for honey-curry heat.
• Try the same glaze on bone-in chicken thighs for a meatier main course.