Curry Stew Chicken Wings

These Curry Stew Chicken Wings bring together two of Trinidad and Tobago’s best savor techniques: curry seasoning and that iconic caramelized stew base.

You get juicy, fall-apart chicken coated in a rich, golden sauce with all the bold heat, spice, and island savor we crave. Whether you’re a seasoned Trini cook or just learning how to make curry stew the right way, this dish brings the real transaction.

If you’re looking for how to make Trinidad curry stew chicken or want a flavorful wing dish with an island twist, this one’s for you. It’s hands-down my favorite way to enjoy wings—sorry Buffalo.

Ingredient Guide

- Chicken Wings: Cut into drumettes and flats for even preparation; discard or reserve tips for stock. - Curry Powder: Use a Trinidad-style curry blend for authentic savor; this is the “curry” part of curry stew.

- Tomato : Adds sweetness and body to balance the spice. - Onion Provides a classic flavor base and aroma.

- Ginger: Brings bright, spicy undertones to balance the deep stew flavors. - Caribbean Green Seasoning: Packs herbaceous punch; homemade or bottled works great.

- Salt & Black Pepper: Essential seasonings; adjust salt to taste at the end. - Tomato Ketchup: Adds color and mild sweetness; traditional in many Caribbean stews. - Scotch Bonnet Pepper: For bold heat; use whole, chopped, or omit based on preference.

- Grapeseed Oil: Chosen for high smoke point, but any neutral oil works. - Golden Brown Sugar: Caramelizes to create the stew base; watch carefully to avoid bitterness.

- Scallions: Fresh finishing touch; use white and green parts. - Celery Leaves: Offers clean, herbaceous finish; sub with parsley if needed.

- Water: Forms the gravy and carries the curry and stew flavors throughout.

Shopping Made Easy

- Look for fresh chicken wings and trim to your liking—discard tips or freeze for broth. - Caribbean curry powder can be found in West Indian marketplaces or international aisles.

- Use grapeseed, canola, or sunflower oil to handle the high heat of the stew step. - Golden brown sugar helps develop color and taste without burning too fast.

- Scotch bonnets can be replaced with your favorite hot pepper or left out for a milder dish.

Cooking Notes from the Kitchen

- Always watch your sugar during the caramelizing step—it should turn amber, not black.

- Marinate the wings for at least 2 hours for deeper savor, but you can cook immediately if needed. - The chicken will release juices—reduce fully before adding water to intensify savor. - If your pot dries too quickly or wings are large, use extra water to finish cooking without burning.

- This dish thickens as it cools, so judge the gravy thickness accordingly. What’s the difference between curry stew and stew chicken? Curry stew is seasoned with curry powder before the stewing (caramelized sugar) step.

Stew chicken skips the curry. Can I use other cuts of chicken?

Yes, bone-in thighs or drumsticks work well. Adjust cook time based on size.

Adjust or omit based on your spice tolerance. How do I avoid bitter stew? Watch the sugar carefully.

Only add chicken once it turns amber—not black. Want to save this recipe?

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Curry Stew Chicken Wings

- 3 pounds chicken wings trimmed, cut into flats and drumettes

- 2 tablespoons curry powder - 1 tablespoon ginger grated - 2 tablespoons Caribbean Green Seasoning

- 3/4 teaspoon salt adjust to taste - 1/2 teaspoon black pepper

- 1 teaspoon tomato ketchup - 1 Scotch Bonnet pepper optional, seeds removed for less heat

- 1 1/2 tablespoons grapeseed oil or any neutral oil - 1 1/2 tablespoons golden brown sugar

- 1 tablespoon celery leaves chopped - In a large bowl, season chicken wings with curry powder, tomato, onion, ginger, green seasoning, salt, pepper, ketchup, and scotch bonnet. Marinate for 2 hours or more in the fridge.

- In a heavy pot over medium-high heat, add oil and brown sugar. Let sugar melt, froth, and turn amber. - Carefully add seasoned wings to pot.

Stir well to coat with caramel. - Lower heat to medium-low. Cover and cook for 5–7 minutes.

- Remove lid, raise heat, and cook until all natural liquid evaporates and oil is visible. - Place the lid back on slightly ajar and let it cook on a roiling boil for another 10 minutes. - Reduce to rolling simmer, cover slightly, and cook 20 minutes.

Add more water if needed. Simmer uncovered 4 minutes more to thicken gravy if desired. - Finish with chopped scallions and celery leaves.