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.