Indian Chicken Wings 6.000
Apr 22, 2009

Here's an American classic with a twist. These grilled or broiled wings provide all the flavor of, yet are more healthful than, their deep-fried cousins. I make these in bulk, as they freeze well. When you are ready, just throw them on the grill and get ready to party.

Chat masala is a Northern Indian spice blend used as a final flavoring for snack foods and salads. It is available at Indian markets; look for MDH and Shan brands.

Make Ahead: The wings need to be marinated for 3 to 4 hours. They can be frozen (uncooked but marinated) for up to 1 month.

Servings: 6 - 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 teaspoons ground coriander
  • 2 teaspoons crushed red pepper flakes
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons dried fenugreek leaves, crushed
  • 1 teaspoon dried mango (amchur) powder
  • 2 tablespoons vegetable oil
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 1/2 to 3 pounds (about 20 pieces) chicken wings and/or drumettes, 1/2 inch of each wingtip removed
  • Store-bought chat masala, for garnish (see headnote)


Combine the cream, ginger-garlic paste, turmeric, cumin, coriander, crushed red pepper flakes, lemon juice, fenugreek, mango powder, oil, salt and pepper in a large resealable plastic food storage bag. The mixture will be thick.

Add the chicken wings and seal the bag, pressing as much air out of it as possible. Massage to coat evenly. Refrigerate for 3 to 4 hours.

When ready to cook, position the top oven rack 4 inches from the broiler element; preheat the broiler. Line a large rimmed baking sheet with aluminum foil.

Arrange the wings on the baking sheet; pour the marinade evenly on top of them. Broil for about 12 minutes until browned on top, then use tongs to turn the wings over and broil for 12 minutes, until browned on the second side. The chicken should be cooked through.

Serve sprinkled with chat masala.

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Recipe Source

Adapted from "Modern Spice," by Monica Bhide (Simon and Schuster, 2009).

Tested by Bonnie S. Benwick.

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