Indian Chicken Wings with Garam Masala
Wings marinated overnight in a blended cilantro, ginger and garam masala yogurt, then wiped dry and roasted hard at 425F so the skin crisps instead of steaming. A second hit of garam masala and lemon goes on straight out of the oven.
Ingredients
Wings and the Blended Marinade
- 3 pounds chicken wings split at the joint, tips removed and saved for stock
- 1 1/2 cups whole milk Greek yogurt
- 1/2 cup fresh lemon juice
- 1 large bunch cilantro roughly chopped with the stems, about 1 cup
- 1/4 cup olive oil
- 1/2 medium yellow onion roughly chopped
- 1 large jalapeno roughly chopped, seeded for a milder result
- 4 cloves garlic peeled
- 2 tablespoons finely grated fresh ginger about a 2-inch piece
- 2 tablespoons garam masala
- 2 teaspoons kosher salt Diamond Crystal; use half if using table salt
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
For Roasting and Finishing
- 1 tablespoon vegetable oil for the sheet pans
- 1 1/2 teaspoons kosher salt divided, 1 tsp on the pans and 1/2 tsp in the finishing toss
- 3/4 teaspoon freshly ground black pepper divided
- 1/2 cup cilantro roughly chopped
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon garam masala for finishing, not the marinade
Instructions
Blend the Marinade
- Combine the yogurt, lemon juice, cilantro bunch, olive oil, onion, jalapeno, garlic, ginger, garam masala, the 2 teaspoons of salt, curry powder and cumin in a blender. Run it until the mixture is smooth and uniformly green, about 1 minute.
- Put the split wings in a large zip top bag or a lidded container, pour the marinade over them and work it around until every piece is coated. Refrigerate at least 8 hours and up to 24.
Wipe Down and Roast
- Heat the oven to 425 degrees F and brush two rimmed baking sheets with the vegetable oil.
- Lift each wing out of the marinade, let the excess fall back into the bag, and wipe the surface clean and dry with paper towels. Do not rinse them under running water, which sprays raw poultry juices around the sink. Throw the used marinade away.
- Arrange the wings in a single layer across the two sheets with a finger's width between them, then season with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Roast 35 to 45 minutes, rotating the pans top to bottom halfway through, until deep golden and 175F to 185F in the thickest part of a drumette. If they are up to temperature but pale, give them 2 minutes under a low broiler and watch them.
Toss and Serve
- Tip the hot wings into a large bowl with the chopped cilantro, lemon juice, extra virgin olive oil, the finishing garam masala, the remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.
- Toss until everything is coated and take them straight to the table. They are at their best within about ten minutes of leaving the oven.
Notes
Do not rinse the wings under running water. Wiping the marinade off with paper towels does the same job without spraying raw poultry juices around the sink, and it leaves the skin drier.
Doneness is 175F to 185F in the thickest part of the drumette, not 165F. Below about 175F the connective tissue has not softened and the wing is chewy.
Two sheet pans, not one. Crowded wings steam each other and come out pale.
Make-ahead: marinate 8 to 24 hours. The coated raw wings also freeze for 3 months; thaw overnight and carry on from the wiping step.
Storage: 3 days refrigerated. Reheat on a rack at 400F for 8 to 10 minutes, or in an air fryer at 375F for 5. Never the microwave. Add the finishing toss after reheating, not before.
Air fryer: 380F for 20 to 24 minutes, shaking twice, in batches so nothing overlaps.
Nutrition values are an estimate.
Nutrition
Serving: 1serving | Calories: 472kcal | Carbohydrates: 5g | Protein: 38g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Cholesterol: 145mg | Sodium: 690mg | Potassium: 345mg | Fiber: 1g | Sugar: 2g | Vitamin A: 230IU | Vitamin C: 7mg | Calcium: 75mg | Iron: 2mg