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 of 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 infuse into the wings. Making these wings really couldn’t be much easier. You throw everything into the food processor, coat the chicken with the mixture, then later – fry it. And ta-f**king-da, you have fabulous chicken wings. They’re crispy 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 boondi 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 because I’m extremely 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

Course: Appetizers, SnacksCuisine: Punjabi FusionDifficulty: Easy


Prep time


Cooking time




Total time




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  • 2 lbs chicken drumettes

  • 5 tbsp ginger, minced

  • 10 cloves garlic

  • 2 Thai chili peppers

  • 3 tbsp cumin

  • 2 tbsp chili flakes

  • 1 tbsp coriander seeds

  • Salt, to taste

  • 2 Indian bay leaves

  • 2 tbsp garam masala

  • 2 tbsp vegetable oil

  • 1 bunch cilantro

  • Oil for frying

Equipment/Specialty Items


  • Marinade:
  • Trim and prep drumettes. Set aside in a large bowl.
  • In a food processor add ginger, garlic, and chili pepper. Pulse till coarsely blended.
  • Add in cumin, chili flakes, coriander seeds, salt, bay leaves, garam masala, and oil. Blend till smooth.
  • Add in cilantro. Blend till mixed completely.
  • Pour the marinade over the wings and evenly coat. Cover and refrigerate for at least 4 hours. Overnight is best.
  • Air Frying Option:
  • Set air fryer to 360o F.
  • Place the wings on the mesh rack, making sure to leave a bit of space between each. Place them into the air fryer and cook for 12 minutes.
  • Flip wings and cook for an additional 12 minutes
  • For crisper wings – flip again, skin side up and cook for an additional 2-5 minutes at 415o F.
  • Deep Frying Option:
  • Heat the oil to 350o 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.

Nutrition Facts

  • Calories: 250kcal
  • Carbohydrates: 9.5g
  • Protein: 14.5g
  • Fat: 17.3g
  • Saturated Fat: 4g
  • Polyunsaturated Fat: 0g
  • Monounsaturated Fat: 0g
  • Trans Fat: 0g
  • Cholesterol: 40mg
  • Sodium: 248mg
  • Potassium: 300mg
  • Fiber: 1.6g
  • Sugar: 0.6g
  • Calcium: 70mg
  • Iron: 5mg

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