Masala Chicken Wings
Not going lie and say this upfront… I wanted to keep this recipe to myself. However, a few of my friends who I shared the recipe with said I had to post it because it was so good. With their advice, here I am sharing a recipe that is dear to my heart and hope you enjoy it just as much.
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IT’S GRILLING SEASON
A combination of spices and sauces brings these chicken wings to life. I am talking a lot of flavor in your mouth; a complete burst to be honest! Plus, the ingredients are most likely readily available in your kitchen already!
Go ahead and marinate some Masala Chicken Wings now!
Whether it is grilling season or not, I would make this a repeat recipe. It is not only quick to make but clean eating friendly for all of my keto, paleo, and allergen friendly followers out there.
Chicken
I have tried this recipe with chicken wings, chicken thighs, and chicken legs. All of which come out tasting great. Be sure to leave the skin on. Another pro tip is to make some slits in the chicken itself and then place the skin back over the chicken. When you cook with the chicken on, a nice crisp remains with the masala being able to cling on to the meat. Trust me-you will thank me later.
Try it with my Ranch Dressing Recipe or Cilantro Sauce Recipe
Vegetarian Option
Want to try to go vegetarian? Because I know someone will ask… Then give it a try with extra firm tofu or paneer! The flavors are truly amazing and you will love it time and time again.
Step-by-Step Instructions
Masala Chicken Wings Recipe
A combination of spices and sauces that are mixed with chicken wings and grilled/baked to perfection!
- 15 chicken winglets or 6 drumsticks (skin-on)
- 1/4 cup buffalo or hot sauce
- 1/4 tsp dried thyme
- 1 tbsp fresh grated ginger (more or less)
- 1 tsp fresh grated garlic (more or less)
- 2 tbsp oil
- 1/8 tsp turmeric
- 1 tbsp coriander powder
- red chili powder
- black pepper
- salt
- lemon slices
- finely chopped cilantro for garnishing
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Mix the hot sauce, oil, thyme, turmeric, ginger, garlic, red chili powder, black pepper, and salt together.
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Combine the marinade mixture with the chicken and let it marinate for 30 minutes-24 hours.
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If using chicken legs, then lift the skin and cut some slits using a knife into the chicken and then place the skin back over the slits. (video available on my Instagram Highlights)
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Let the chicken sit at room temperature for about 15 minutes before beginning to cook.
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Grill on indirect heat until the internal temperature reaches 165 degrees.
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Bake uncovered at 425 degrees until the internal temperature reaches 165 degrees (chicken wings for 30 minutes and chicken legs for about 1 hour)
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Alternatively you can also air fry or convection oven the chicken.
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Top with chopped cilantro and a squeeze of fresh lemon juice.
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Dip in my ranch dressing or cilantro sauce recipe and ENJOY HOT!
THE Best Ranch Dipping Sauce
Cilantro Dipping Sauce
