These aren’t your run-of-the-mill wings. Indian spiced chicken wings are a tantalizing twist on a classic. A cross between regular chicken wings and the classic Indian tandoori chicken wings, these Indian-style chicken wings are a show-stopper.
We’re talking marinated magic with lemon zing, tenderizing yogurt creaminess, and a spicy twist of Indian masalas with a dash of jalapeño heat.
After a luxurious overnight marinade that turns them into flavor bombs, these wings hit the oven and come out golden, crispy, and aromatic.
Whether it’s game day or a craving that won’t quit, get ready to devour, savor, and crave for days. Get messy, get saucy, get these wings!
Whipping up the magic: Crafting Indian spiced chicken wings
Generously coat the chicken wings in a symphony of spices. Let them marinate overnight, absorbing all the flavors. The yogurt in the marinade will make those chicken wings extra tender and juicy.
All this work culminates in the final step of baking the wings. Let them sizzle away in the oven while you enjoy game night company. The end result? Hot, golden-brown wings with an explosion of flavor in every bite.
Slather these wings in the finishing sauce, toss, and serve them hot. Simple!
Indian Spiced Chicken Wings
Equipment
- Blender
- Oven
- Large Bowl
Ingredients
For Marinade
- 3 pounds chicken wings split at the joint, tips removed
- 1 1/2 cup Greek yogurt
- 1/2 cup lemon juice
- 1/4 cup olive oil
- 1 cup cilantro roughly chopped, including stems
- 1/2 nos. yellow onions (roughly chopped)
- 1 nos. jalapeno (roughly chopped)
- 4 nos. garlic cloves
- 2- inch fresh ginger roughly chopped
- 2 tbsp garam masala
- 2 tsp kosher salt
- 1 tsp curry powder
- 1 tsp ground cumin
- freshly ground black pepper to season
To Finish
- 3 tbsp butter
- Sriracha hot sauce a large dash
- 3/4 tsp grated fresh ginger
- 1/2 tsp curry powder
- 1/2 tsp kosher salt
- freshly ground black pepper to season
Instructions
- Combine all marinade ingredients except chicken wings in a blender and puree.
- Place chicken in a plastic bag with the marinade and refrigerate for at least 8 hours, preferably overnight.
- Preheat the oven to 425 degrees F.
- Pour chicken wings into a colander and rinse off the marinade.
- Pat them dry with paper towels and split them between two oiled-rimmed baking sheets.
- Sprinkle the chicken with salt and pepper and toss to combine.
- Bake until browned and crisp (rotating pans halfway through), 35-45 minutes, depending on the size of the wings.
- If you find that the wings are cooked through but not browned to your liking, place them under a low broiler for a minute or two.
- Combine the finishing ingredients in a large bowl.
- Add the cooked chicken wings and toss to combine.
Notes
- Want your wings even crispier? After baking, give them a flash in the broiler for that perfect golden crunch.
- Dial up the Indian flair by adding a dash of tandoori masala to the marinade for irresistible tandoori wings. You can cook it on an outdoor grill with a charcoal fire for a hint of rustic authenticity.
- Try air fryer chicken wings for a speedy, golden-brown, slightly charred finish with all the flavors intact. Simply air fry the above Indian chicken wings instead of baking them
- Don’t toss that leftover marinade! Simmer it up with minced garlic for a tasty sauce to drizzle over your cooked wings.
- For a milder heat level, swap in mild red chili powder like the Kashmiri red chili powder if you’re looking for the flavor kick minus the fiery heat.
- Serve these alongside cooling yogurt-based dips and crisp veggies or a spiced onion salad.