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Curry, parmesan and a rice-vinegar infused splash of teriyaki sauce make Kizzy T’s wings impossible to resist. (Photo credit: Doug Young)

Kizzy Tavern in East Hampton (Kizzy T’s for short) didn’t set out to be known as a sports bar, per se. But with pool and foosball tables, a ring toss and large flat-screen TVs, the game mind-set quickly became a vibe. Offering a late-night menu of smash burgers, creative pub fare and ice-cold Miller High Life, the Japanese-influenced spot fit in fast as an ideal neighborhood spot to watch ‘the game’ since its opening this past fall.

Pre-poaching the chicken is one of the keys to chef Gil Chico’s crispy, umami-packed wings. (Photo credit: Doug Young)

“Once we opened, we got a lot of requests from guests wanting to watch football,” says Kizzy T’s general manager Robert Deery, “so we pivoted a bit and put some TVs in. We try to give the people what they want.”

What the people seem to want is Kizzy T’s wings. Not your typical sports bar wings slathered in Buffalo sauce with blue cheese, but a deliciously crispy, curry-parmesan version.

“Everyone around here does hot wings,” says executive chef and consultant Gilberto Chico of the popular menu item. “We wanted to set ourselves apart using a familiar spice in an unfamiliar way.”

Chef Gilberto Chico of Kizzy T’s in East Hampton. (Photo courtesy of Kizzy T’s)

Chico’s recipe (he’s also an in-demand personal chef and consultant — check out his website, hits all the right marks with the crowd-pleasing finger food. Tender, perfectly cooked on the inside (thanks to his trick of poaching the wings in chicken stock and butter) with a mild heat from the curry and a tangy-nutty finish, thanks to the parmesan and teriyaki sauce.

An air-fryer version can be helpful if you want to cut some time off the preparation and help with clean-up. Just toss the wings in the curry seasoning, preheat your air fryer to 400°F (200°C), and place the chicken wings in the basket in a single layer, ensuring they are not overcrowded. Cook for 20 minutes, flipping halfway through, until they are crispy and ready for a dusting of parmesan. Finish with store-bought teriyaki sauce and keep the fans watching the game at home happy. “Heat the teriyaki in a small sauce pot over medium heat and add a splash of rice wine vinegar, honey, a pinch of curry, and cornstarch slurry to make it dense,” suggests Chico.

For a little extra crunch, flavor and visual appeal, try plating with cold carrots, bias-cut scallions and a dipping bowl of spicy mayo for the win,

Kizzy T’s chicken wings

Prep Time 10 minutes
Cook Time 30 minutes
Serves 6 servings


For poaching:

  • 24 chicken wings
  • 4 cups chicken stock
  • 1/2 cup unsalted butter
  • salt and pepper to taste

For the curry seasoning:

  • 2 tbsp Madras curry powder
  • 1 tsp sugar
  • 1 tsp salt
  • 1/2 tsp black pepper

For frying:

  • 1/2 gallon frying oil, such as canola or peanut

For tossing:

  • 1/2 cup freshly grated Parmesan cheese
  • teriyaki sauce


  • In a large pot, combine the chicken stock and butter. Bring to a simmer over medium heat.
  • Add the chicken wings to the simmering stock and butter mixture. Poach the wings for about 15 minutes, or until they are fully cooked and tender. Remove the wings from the poaching liquid and let them drain on a paper towel-lined plate.
  • In a bowl, combine the Madras curry powder, sugar, salt and black pepper to create the curry seasoning mix.
  • Heat a deep fryer or a large pot with oil to 375°F (190°C).
  • Carefully deep fry the poached chicken wings in batches for about 3-4 minutes per batch, or until they are golden brown and crispy. Remove them and let them drain on paper towels.
  • While the wings are still hot, toss them in the curry seasoning mix until they are well coated.
  • Sprinkle freshly grated Parmesan cheese over the curry-coated wings while they are still hot so it sticks and drizzle with some teriyaki sauce. Serve immediately.