These Indian masala chicken wings with hot sauce are easy to marinate with simple everyday spices. They can be prepped in under 10 minutes and either oven-baked, air-fried, or grilled. Trust me when I say, they are finger-licking good!
TRUTH- I wanted to keep this Indian chicken wings recipe to myself. However, a few of my friends who tasted them said I had to share them here. With their advice, here I am sharing my Indian-inspired Masala Chicken Wing recipe. Pair it with Buttermilk Ranch Dressing, Family Favorite Potato Egg Salad, or Indian fried rice.
Garlic and Ginger- I highly recommend using fresh garlic and ginger for optimal flavor
Please see the recipe card below for a detailed list of ingredients.
Combine the chicken wings with hot sauce, garlic, ginger, oil, salt, turmeric powder, coriander powder, red chili powder, thyme, and black pepper.
Marinate the chicken for about 30 minutes or longer.
If cooking in an oven, then spread the chicken out on a crisper pan and bake. Flip the chicken halfway through cooking and then cook it until the internal temperature reaches 165 degrees.
Enjoy these wings hot with a squeeze of fresh lemon juice and fresh chopped cilantro as a garnishment. Take it a step further and dunk them in either homemade buttermilk ranch or a jalapeno cilantro sauce.
- Vegetarian - Try this recipe with paneer or cauliflower
- Lemon- Feel free to use lime wedges
- Air Fry-spray oil over the chicken wings and air fry them at 400 degrees until the internal temperature reaches 165 degrees
- Bake- uncovered at 400-425 degrees until internal temperature reaches 165 degrees
- Grill- until internal temperature reaches 165 degrees
- Use this Indian chicken wing masala recipe to marinate chicken legs or chicken thighs for a complete meal.
- Spray high-heat cooking oil on the wings before and during the cooking process to prevent drying.
- Grilled wings have a delicious char flavor, but you can grill indoors on a cast iron grill to get a similar taste.
I like to use a spicy variation such as Nando's xx spicy, Frank's Buffalo Sauce, or a variation of Wing Sauces.
Yes! I recommend spraying them with avocado oil a few times during the cooking process.
I don't recommend it. The natural flavors from ginger, garlic, and coriander powder go a long way.
Masala Chicken Wings
- Large Bowl
- Microplane or Grater
- Crisper Tray (if baking)
- Grill (if grilling)
- oven mit
- 15 chicken winglets or 6 drumsticks (skin-on)
- ¼ cup buffalo or hot sauce
- ¼ teaspoon dried thyme
- 1 tablespoon fresh grated ginger (more or less)
- 1 teaspoon fresh grated garlic (more or less)
- 2 tablespoon oil
- ⅛ teaspoon turmeric
- 1 tablespoon coriander powder
- red chili powder
- black pepper
- lemon slices
- finely chopped cilantro for garnishing
- Mix the hot sauce, oil, thyme, turmeric, ginger, garlic, red chili powder, black pepper, and salt together.
- Combine the marinade mixture with the chicken and let it marinate for at least 30 minutes.
- Let the chicken sit at room temperature for about 15 minutes before beginning to cook.
COOKING INSTRUCTIONS (pick 1)
- Grill on indirect heat until the internal temperature reaches 165 degrees.
- Bake uncovered at 400-425 degrees until the internal temperature reaches 165 degrees.
- Air Fry at 400 degrees until cooked thru.
- Top with chopped cilantro and a squeeze of fresh lemon juice.
- Dip in my ranch dressing or cilantro sauce recipe and ENJOY HOT!
- Store the marinated chicken wings in a ziplock bag for up to a few days.
- The marinated chicken wings that have not been cooked yet can be frozen for up to 3 months.
- Once the chicken wings are cooked, they can be stored in the fridge for up to 3 days and warmed in the air fryer for crispy and juicy chicken wings
- Cook chicken until it reaches at least 165 degrees
- It is best not to wash the chicken before cooking per CDC guidelines.
- Wash hands with antibacterial soap after touching raw meats
- Do not use the same utensils on cooked food, that previously touched raw meat