Indian Chicken Wings
The following recipe is from the June 10 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
Chicken wings are at the top of my guilty pleasure list foods list. I love them, but I don't eat them very frequently for a few reasons. While I am not a stickler for healthy and nutritious foods by any means, my beloved Buffalo chicken wings are deep-fried, coated in a sauce made of a ton of butter and hot sauce, and served with a mayonnaisey, sour creamy blue cheese dressing. They aren't good for you by any stretch of the imagination, and, no, the carrot and celery sticks don't help. My other deterrent is the messiness factor: I can't eat them without getting wing sauce all over my face. Delicious? Yes. Attractive? Well, I don't really think so.
Monica Bhide classes up this bar staple with her recipe for Indian Chicken Wings from Modern Spice. She takes inexpensive, crowd-pleasing wings and keeps them spicy by marinating them with all manner of Indian flavors. They are broiled and finished with chaat masala, a mixture of dried mango powder, cumin, black salt, coriander, dried ginger, salt, black pepper, asafoetida, and capsicum. I'm not recommending eating these wings with a fork and knife, but they are definitely more elegant than Buffalo wings.
Indian Chicken Wings
About This Recipe
|Yield:||6 to 8|
- 1 cup heavy cream
- 1 tablespoon store-bought ginger-garlic paste
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1 1/2 teaspoon ground coriander
- 2 teaspoons red chile flakes
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons dried fenugreek leaves, crushed
- 1 teaspoon dried mango powder
- 2 tablespoons vegetable oil
- 1 1/2 teaspoons table salt
- 1/4 teaspoon freshly ground black pepper
- 2 1/2 pounds chicken wings (about 20 wings), tips cut off
- Nonstick cooking spray
- Store-bought chaat masala, for garnish
In a large bowl, combine the cream, ginger-garlic paste, turmeric, cumin, coriander, chile flakes, lemon juice, fenugreek, mango powder, vegetable oil, salt, and pepper.
Add the chicken wings and toss to thoroughly coat them. Refrigerate, covered, for at least 3 hours.
Turn the broiler to high. Line a baking sheet with foil and spray it lightly.
Place the wings on a baking sheet. Pour any remaining marinade on top of the wings.
Broil the wings about 4 inches from the heat until cooked through, about 12 minutes on each side or until they begin to brown well. Turn the wings once.
Serve sprinkled with chaat masala.