Smoky, spicy chicken wings marinated in a bold desi masala, baked until crisp, and finished with a buttery glaze.
Calories
410kcal
Protein
29g
Carbs
4g
Fat
30g
Wash the chicken wings thoroughly and pat them completely dry to help them bake up crisp.
Grind the ginger, garlic, and green chilies into a paste. Mix that paste with lemon juice, oil, red chili powder, Kashmiri chili powder, coriander powder, salt, black pepper, vinegar, crushed chili, tomato paste, and optional food color.
Coat the wings thoroughly in the marinade and refrigerate for at least 2 hours, or overnight for deeper flavor. Reserve 2 tablespoons of marinade for brushing.
Preheat the oven to 200 C fan. Arrange the wings on a wire rack over a tray and bake for 20 minutes.
Turn the wings over, brush with the reserved marinade, and bake for another 15-20 minutes until fully cooked and lightly crisp.
Melt the butter and brush it over the hot wings for shine and moisture.
Place a hot piece of charcoal in a small bowl inside the tray, drizzle it with a little oil, and cover for a few minutes to infuse a smoky flavor.
Serve the wings immediately with mint chutney or garlic sauce.
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