Punjabi Masala Chicken Wings

Chicken wings? Yes please! Punjabi Masala Chicken Wings? Oh hell yea!

Who doesn’t love the goodness that is chicken wings? Saucy, grilled, fried, or baked. They’re just effin great. They bring out my inner Seuss-iness. I would eat them on a train, in a plane, with John McClane. If you don’t know who John McClane is, well that just proves I’m old and you haven’t watched enough movies. What I love about these Punjabi masala chicken wings is that you get all the yummy Indian flavors packed into one amazing fried chicken wing at a time.

You have all of the amazing flavors of ginger, cilantro, garam masala, garlic and more. And marinating the chicken for several hours allows those flavors to really fuse into the drumettes. Making these wings really couldn’t be much easier. You throw everything into the food processor, coat the chicken with it, then later fry it. Then ta-f**king-da, you have fabulous chicken wings. They’re crispy, crunchy, and perfect to eat as is, with a few sides, or just as an appetizer. I try and keep a bit of the marinade aside and cook with up with a bit of oil to serve along side the wings, but you could serve them with your favorite condiment or raita. Except booni raita. That would be strange. And you don’t want to be strange…right? Peer pressure is real on this site.

You can coat these with a bit of cornstarch if you’d like a crust on them. For me, I prefer the skin to be really crispy so I skip the cornstarch and fry for an extra minute. I’m anti chicken fat. It’s my cross to bear. So the next time you’re in the mood for fried chicken or need something to spice up your party, give these suckers a try. Or maybe pair them up with the Crispy Lemongrass Chicken Wings.

Love fried food as much as I do? Try these:

Punjabi Masala Chicken Wings

0 from 0 votes

Course: Appetizers, SnacksCuisine: Punjabi FusionDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Refrigerate

4

hours

Total time

4

hours 

45

minutes

Ingredients

• 2 lbs 2 chicken drumettes

• 5 tbsp 5 ginger, minced

• 10 10 cloves garlic

• 2 2 Thai chili peppers

• 3 tbsp 3 cumin

• 2 tbsp 2 chili flakes

• 1 tbsp 1 coriander seeds

• Salt, to taste

• 2 2 Indian bay leaves

• 2 tbsp 2 garam masala

• 2 tbsp 2 vegetable oil

• 1 1 bunch cilantro

• Oil for frying

Equipment/Specialty Items

• Cumin SeedsCumin Seeds
• Coriander SeedsCoriander Seeds
• Indian Bay LeafIndian Bay Leaf

Directions

• Marinade:
• Trim and prep drumettes. Set aside in a large bowl.
• In a food processor add ginger, garlic, and chili pepper. Pulse till you roughly blended.
• Add in cumin, chili flakes, coriander seeds, salt, bay leaves, garam masala, and oil. Blend till smooth.
• Add in cilantro. Blend till chopped and well mixed.
• Pour the blended items over the wings and mix well. Cover and refrigerate for at least 4 hours. Overnight is best.
• Frying:
• Heat the oil to 350^o F
• Place wings 3-5 at a time into the hot oil and cook for 8 to 10 minutes, turning occasionally, until cooked through and golden brown.
• Remove from oil and place on paper towels to drain excess oil from wings.
• Serve:
• Place in a platter and serve with your favorite dipping sauce.

Did you make this recipe?

Tag @mistressghee on Instagram and hashtag it #lovemygheespot

Like this recipe?

Follow us @mistressghee on Pinterest

Did you make this recipe?

Follow us on Facebook