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So how many of you are having a Superbowl Party? Tired of the unhealthy fried Buffalo Wings? Looking to make something familiar but with an Indian kick? Try this delicious Oven Baked Masala Chicken Wings recipe and you’re sure to be the winner, no matter who wins the game!
Prep Time: 15 minutes
Marination Time: At least 30 minutes to 1 hour
Baking Time: 1 hour
Ingredients:
Chicken Wings and Drummets – 2 1/4 lb (1 Kg)
Salt – 1/2 tsp
Black Pepper – 1/2 tsp
Garam Masala – 3/4 tsp
Oil – 1 Tbsp
All-Purposer Flour (Maida) – 1/4 cup
Spray Cooking Oil
For the Sauce:
Oil – 1 Tbsp
Fennel Seeds – 1/4 tsp, powdered
Ginger – 1 Tbsp, minced
Garlic – 1 Tbsp (approx 5 large cloves), minced
Green Chilies – to taste, minced
Tamarind Paste – 1/4 cup (less if using dark concentrated tamarind) or to taste
Water – 1 cup
Salt – to taste (use sparingly as sauce will reduce in volume)
Red Chili Powder – to taste
Kashmiri Mirch (or Paprika) – 1 tsp
Garam Masala – 1 tsp
Jaggery – 1 Tbsp (substitute sugar or brown sugar)
For the Dipping Sauce: (amounts can vary depending on how much sauce you need)
Sour Cream – smoothened
Salt – to taste
Cilantro – finely chopped
Mint Leaves – finely chopped
Mix all ingredients together.
Method:
1. Wash and pat dry Chicken Wings and Drummets with a paper towel.
2. Add Salt, Black Pepper and Garam Masala to the wings/drummets and coat well. Using a ziploc bag works well or you can use a mixing bowl and use your hands.
3. Drizzle 1 Tbsp Oil over the wings and mix well.
4. Cover and refrigerate the wings for at least 30 minutes to 1 hour.
5. Preheat oven to 400F/205C
6. Sprinkle All-Purpose Flour over the wings and toss to coat well.
7. Line a baking sheet with parchment paper or foil and place the wings in a single layer on the baking sheet. If using foil, lightly coat it with oil.
8. Spray wings lightly with Spray Cooking Oil. Bake the wings for 30 minutes, flip them to the other side, and bake for another 30 minutes. Depending on the size of the wings, baking time may vary.
9. While the wings are baking, prepare the sauce.
10. Heat 1 Tbsp Oil in a saucepan.
11. Add powdered Fennel Seeds, Ginger, Garlic and Green Chilies. Cook on low heat for 30 seconds.
12. Add Tamarind Paste and cook on medium heat until it comes to a boil.
14. Add Water, cover and cook until it comes to a boil.
15. Add Salt, Red Chili Powder, Kashmiri Mirch (or Paprika) and Garam Masala. Mix well and cook on medium until sauce is reduced to 1/2 the quantity.
16. Add Jaggery and allow it to melt.
17. Remove wings from the oven to a large mixing bowl.
18. Pour sauce over the wings and toss to coat evenly.
19. Serve immediately with dipping sauce.
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Orkut
February 3rd, 2012 at 4:04 pm
Looks Yummi…..Can’t wait to try
[Reply]
February 3rd, 2012 at 5:32 pm
Awesome! Any vegetarian substitutes for chicken?
[Reply]
Abarna Reply:
February 28th, 2012 at 4:07 am
I too want to know whether gobi (cauli flower) can be substituted for chicken?
[Reply]
hetal Reply:
March 1st, 2012 at 3:54 pm
Hi Abarna,
We have not tried it, but cauliflower sounds like a great idea.
[Reply]
February 3rd, 2012 at 6:40 pm
have seen hetals top somewhere in the mall..don remember where.. NY&Co,express or ann taylor ??
[Reply]
Anonymous Reply:
February 6th, 2012 at 9:44 pm
I guess the top is from NY&Co because I also have the exact same.
[Reply]
February 3rd, 2012 at 8:42 pm
Where is the Jaggery mentioned in ingredients and how much and instructions ?
[Reply]
William Harding Reply:
February 3rd, 2012 at 8:44 pm
sorry missed at bottom of ingredients … appologies
[Reply]
February 4th, 2012 at 12:59 am
I guess her top is from Macy’s International concepts
.
Wow!.. the wings looks yummmmm yummy
[Reply]
February 4th, 2012 at 1:03 am
hi hetal and anuja .. i m vegeterian and had never purchased chicken from any store but my family members eat chicken and i loved this recipe cz its baked so can u give me any suggestions on buying those chicken wings???
[Reply]
February 4th, 2012 at 1:41 am
Tell us the truth. Who is better cook? Hetal or Anuja??
[Reply]
seena Reply:
February 4th, 2012 at 5:12 am
seems like its Anuja…i can bet
[Reply]
J Reply:
February 4th, 2012 at 4:14 pm
They both are equally the best indian cooks I know. So please don’t try to make someone look better than the other one because they both are really good.
[Reply]
R Reply:
February 5th, 2012 at 8:35 pm
I think they both are!
[Reply]
February 4th, 2012 at 12:03 pm
hi A&H,can u show us an eggless chocolate chip muffin recipe that can be made with ingredients that r easily found in the kitchen?…am eagerly looking forward to
[Reply]
February 4th, 2012 at 10:03 pm
Can you bake the wings?
[Reply]
hetal Reply:
February 13th, 2012 at 6:55 pm
Hi Nita,
They are “Baked” Masala Wings
.
[Reply]
February 5th, 2012 at 12:01 pm
Great work again.
I would like to ask for your feelings on the topic of taste.
I bought some garam masala in malaysia. I can’t bear it and I don’t know what the problem is. I can’t find a substitute commercial product. Even an eighth of a teaspoon in a dish that mentions 1 to 1/1/2 teaspoons is over-whelming to my taste sensibility. I can smell the aroma at twenty meters outside while cooking with it. What do you think the issue is with it. The closest masala I use to this would be the Chinese mixed spice known as 5 Spice which I like.
I enjoy the flavour of anise, I can take a little cardamon and everything else commonly used in indian masalas I really enjoy.
[Reply]
Kristin Reply:
February 9th, 2012 at 7:36 pm
Hi Peter, Since Hetel and Anuja haven’t responded yet I hope you don’t mind my taking a crack at this though I’m not Indian. Garam Masala recipes differ widely so unless the ingredients are listed on the label you would have little way of knowing exactly what was in there. If you do have an ingredient list, compare it with various recipes on the web and see if you can isolate the spice you find objectionable. And experiment with making it yourself. It is very satisfying. There are a dizzying number of different blends and amounts on the web to experiment with. I haven’t checked yet but I wouldn’t be surprised if SMTC has posted one.
[Reply]
hetal Reply:
February 13th, 2012 at 7:04 pm
Thanks Kristin!
[Reply]
Anonymous Reply:
April 11th, 2013 at 6:21 am
Hey what u meAn by notaste
hetal Reply:
February 13th, 2012 at 7:03 pm
Hi Peter,
Kristin is absolutely right. There are so many different blends of garam masala out there. You have to isolate the spice that doesn’t suit your taste. We do have a recipe for homemade garam masala you can use once you determine that.
http://showmethecurry.com/odds-ends/basic-garam-masala.html
[Reply]
February 5th, 2012 at 9:59 pm
Hi Hetal and Anuja can you please post recipes for most commonly used items like tomato ketchup and tomato sauce.
If these are home made then there is nothing more healthier than any recipe. Hope to see those soon. Thank you in advance.
[Reply]
February 6th, 2012 at 11:25 am
Hi!
Lovely recipe. Can’t wait to try.
At what temp are we supposed to bake?
Thanks!
P.s. I love what Hetal is wearing. Looks like Anuja has got some cold. Wishing you both well.
[Reply]
hetal Reply:
February 13th, 2012 at 7:10 pm
Thanks Lata!
Bake at 400F/205C
[Reply]
February 9th, 2012 at 2:39 am
Hi Anuja & Hetal,
Pls tell me the brand and name (what is it exactly called) of green long spatula (spoon) which u r using in the oven baked wings.i find it very very useful for mixer use.since quite long I looking for the same but unsuccessful .pls also tell me from where u bought.i live in Canada.
Pls reply.
Parul
[Reply]
hetal Reply:
February 13th, 2012 at 7:58 pm
Hi Parul,
The spatula is called “Chefn Switchit Silicone Spatula – Dual – Spoon – Green”. You can find it online.
[Reply]
Parul Reply:
February 14th, 2012 at 5:16 am
Hi Hetal,
Pls tell me the exact online address on which I can find this.hearty thanks for ur detailed reply.regards
Parul
[Reply]
hetal Reply:
February 24th, 2012 at 6:52 pm
Hi Parul,
I just searched online and here is one place I found: http://www.sears.com/chefn-switchit-silicone-spatula-dual-spoon/p-SPM5233650801
February 14th, 2012 at 3:43 am
Hi Anuja and Hetal,
Thanks for the chicken wing recipe. Although I am vegetarian, my friends are not, so this will be a great alternative to the standard “buffalo wings”.
[Reply]
February 14th, 2012 at 8:05 pm
hii hetal
i wanted to know if i can freeze the seasoned chicken wings and use it later??will it be ok?? as i want to make half the quantity of the recipe???
[Reply]
hetal Reply:
February 24th, 2012 at 6:56 pm
Hi Sam,
Yes, you should be able to freeze the marinated wings. Just defrost them when you need them and pat them down with a paper towel to remove excess moisture before tossing them in flour.
[Reply]
Vasantha Reply:
March 25th, 2013 at 7:33 am
Or you can just put them in the sun to marinade for 3 plus day, and then taste the tasty treat!
[Reply]
February 21st, 2012 at 2:35 pm
Hi Anuja and Hetal,
This question has nothing to do with the recipe, but I am curious. Can you freeze curry leaves? Sorry for the out of place question, but I have tried drying them and they don’t have much flavor. I thought perhaps freezing might be different.
[Reply]
hetal Reply:
February 24th, 2012 at 7:50 pm
Hi Judy,
Since we both have plants, we have never tried freezing them…sorry could not answer your question.
[Reply]
Karthiga Reply:
April 25th, 2012 at 10:47 pm
Hi Judy ,
Yes i do freeze the curry leaves , while cooking just take them out & use it..
[Reply]
March 2nd, 2012 at 5:50 pm
Hi,
Looks great! Is it possible to either do the sauce or the wings in advance or it wouldnt taste as good. Or can they be reheated? Since I find it difficult to make them just in time when guests are about to arrive ESP coz one is prepping other stuff. Also don’t want to continue making them once the guests arrive.
[Reply]
March 4th, 2012 at 1:36 am
Hello Anuja and Hetal,
I tried this recipe and it turned out Awesome!!! Thanks a lot!
I just did a slight change to the dip. Since I did not have sour cream, I used hung yogurt and mixed it with a little light cream cheese and mint and coriander leaves and a little salt.
Thanks a lot again for this awesome recipe.
Shilpi
[Reply]
March 21st, 2012 at 5:23 pm
Can i use honey or sugar in place of Jaggery?
[Reply]
April 7th, 2012 at 1:46 am
loved it
[Reply]
April 7th, 2012 at 1:59 am
for eg if v cook this wings 3hrs before serving . does they turn out soggy bcz of the sauce at the time of reheating .
[Reply]
April 7th, 2012 at 10:37 pm
hi lady’s, baked the wings today,OMG, so good. ( i was to lazy so didn’t crushed the fennel ans i used powderd ginger,it was still great) thanks lady’s
[Reply]
April 17th, 2012 at 2:51 pm
Where do you get your spices & herbs??
You emailed me a while back and you said you’re in Texas.
I’m in Oklahoma,I only get $100 per month in food stamps so I never have shopped at ‘specialty’ shops.
I’m really trying to learn about spices & herbs.
Can you make a video explaining how to use these spices.?, Like what spices are good for different dishes…?
You use so many spices that I’ve never used…
Randy.
P.S. I LOVE YOUR SHOW!!!!!! Been watching it for years!!!
[Reply]
hetal Reply:
April 18th, 2012 at 9:56 pm
Hi Randy,
We usually get our spices from our local Indian grocery store. We’re sure you have some in Oklahoma as well. The benefit of buying from an Indian grocery store is that the spices are usually a lot cheaper than specialty stores.
[Reply]
April 18th, 2012 at 1:55 am
Hi,
I tried this recipe and it was simply awesome ! The ‘ baked ‘ word is what caught my attention. Cant wait to do it again for my son’s birthday party ! Thanks.
[Reply]
June 21st, 2012 at 1:18 am
Thanks for d recipe Hetal n Anuja. I tried it today for d first time. Vame out
[Reply]
June 21st, 2012 at 2:27 am
Hi Hetal n Anuja. Tried d recipe for d first time today. Came out pretty good. But my husband dint quite like d tamarindy taste. He likes hot food. Can u show some hot spicy sauce instead ? I loved d concept of baked wings ! Wud love it if u can give a recipe that is hot n Indian. Thanks
u guys rock
[Reply]
July 4th, 2012 at 1:03 am
Can you post how to make paneer tikka masala gravy and chicken manchurian?
[Reply]
October 18th, 2012 at 5:35 pm
how do i make the tamarind paste? I bought tamarind from the indian grocery store and it is a hard square product. Do I boil it in water?
[Reply]
hetal Reply:
October 29th, 2012 at 3:51 pm
Hi Sharon,
Here is our Tip Tuesday video on Tamarind: http://showmethecurry.com/tips/tip-tamarind-paste-pulp.html
[Reply]
October 27th, 2012 at 6:00 am
Time to make a show me the curry app
[Reply]
October 27th, 2012 at 6:04 am
Can we use it for BBQ?
[Reply]
hetal Reply:
October 29th, 2012 at 2:33 pm
Hi Sunaina,
Yes, you can place the wings on a bbq but as they are small in size, you may have to use something to prevent them from falling through the grate.
[Reply]
November 6th, 2012 at 11:59 pm
Hi your baked masala wings are awesome, my 10year old grand daughter enjoys making all your recipes with me.
[Reply]
hetal Reply:
November 8th, 2012 at 12:23 am
Hi Gudis,
Thanks so much for the feedback! So happy to hear that you’re involving your daughter in the cooking process.
[Reply]
November 18th, 2012 at 1:59 pm
Friends brought over the apps for our Indian theme dinner. The chicken wings were amazing and I am told amazingly easy to prepare.
[Reply]
February 10th, 2013 at 1:26 am
Awesome recipe ladies. Look it to a dinner as an appetizer and everyone stood looking at the last wing trying to be polite. Too funny. My daughter even said it was a winner with just the dry spices
[Reply]
hetal Reply:
February 15th, 2013 at 5:49 pm
Thanks for the feedback Dennis! Glad everyone enjoyed the wings!
[Reply]
February 10th, 2013 at 8:07 pm
Hi ladies,
I just baked these and they were delicious !!! The only thing is the crust on top of my wings was rather hard ! I mean it was crispy but really hard in places..I used durum whole wheat flour instead of all-purpose flour (maida)..so could that have caused it? I would love to make these for a party but I just need to figure out why the crust was hard before I do so I can avoid what I did..Please let me know!
)
[Reply]
hetal Reply:
February 15th, 2013 at 5:48 pm
Hi Afrina,
We did not have that problem so it could be the whole wheat flour. The texture of all purpose flour is very light.
[Reply]
March 13th, 2013 at 10:08 pm
I think you missed my ques
Hence, repeating it.
Hi,
Looks great! Is it possible to either do the sauce or the wings in advance or it wouldnt taste as good. Or can they be reheated? Since I find it difficult to make them just in time when guests are about to arrive ESP coz one is prepping other stuff. Also don’t want to continue making them once the guests arrive.
[Reply]
hetal Reply:
March 18th, 2013 at 8:53 pm
Hi Anuradha,
Sorry about the late response…
You can definitely make the sauce ahead of time. You will have to warm it up and possibly thin it down a bit before mixing in the wings. Freshly made wings would have the best texture but you can premake the whole thing a few hours ahead of time. Wrap them in foil and reheat them in the oven. Again, just want to emphasize that the texture of the chicken will be best if you bake it and serve immediately.
[Reply]
March 14th, 2013 at 8:30 pm
Hi Anuja and Hetal,
First of all I want to thank both of you for creating such a wonderful website. I love to cook but could not just look at recipes and cook, I need to see how it is made first so I can understand the procedure. I got married 2 months ago and did not know how to cook a single dish, but thanks to your website I feel like a pro only when my dishes turn out right.
But nevertheless, I wanted to ask you guys a quick question. I understand you both live in Dallas, Texas. If you don’t mind answering where do guys get your meat from. Me and my husband are new in this city and we dont not know anything around there. I would truly appreciate your help. Thanks again for this wonderful website!
[Reply]
March 14th, 2013 at 8:35 pm
Hi Anuja and Hetal,
First of all I want to thank both of you for creating such a wonderful website. I love to cook but could not just look at recipes and cook, I need to see how it is made first so I can understand the procedure. I got married 2 months ago and did not know how to cook anything except rotis, but thanks to your website I feel like a pro only when my dishes turn out right.
Nevertheless, I wanted to ask you guys a quick question. I understand you both live in Dallas, Texas. If you don’t mind answering where do guys get your meat from? Me and my husband are new in this city and we don’t not know anything around there. I would truly appreciate your help. Thanks again!
[Reply]
hetal Reply:
March 18th, 2013 at 6:12 pm
Hi,
We buy meat from different places. Sometimes Sprouts, sometimes Costco. Al Markaz also sells good quality meat. I’m not sure about the Irving area.
[Reply]
March 14th, 2013 at 8:37 pm
I forgot to mention we live in Irving. Any help would greatly be appreciated. Thanks!
[Reply]