Jeera Chicken Wings | Hari Ghotra
3.8/5 rating (26 votes)

Jeera Chicken Wings

Cumin Encrusted Wings

  • Heat Medium
  • Serves 4
  • Prep10 mins
  • Cook40 mins
Jeera Chicken Wings

Chicken wings with a cumin seed crust injected with chilli and a citrus zing

Hari says

Usually chicken skin is a bit of a no, no with indian cooking but I do like a crispy chicken wing so for these I tend to leave the skin on. When cooking wings in this way make sure you do it gently, this will ensure that all the fat is rendered out. The fat then needs to be poured away to get them really nice and crisp.

Cumin is the most frequently used spice in Indian cuisine and when used whole it gives a musky aromatic that has a nutty texture. I think this dish makes a tasty little starter or a lovely bit of finger food to share with your pals.


  • Ingredients
  • Method
  • 600g chicken wings,
  • 3 tbsp oil
  • 3 tbsp cumin seeds
  • 2 tsp garlic, crushed
  • 2 tsp ginger, grated
  • 1 tsp salt,
  • 1 green chilli, finely sliced,
  • 1 tsp coriander seeds, crushed
  • 1 tsp chilli powder
  • juice from 1 lemon
  • handful of fresh coriander, chopped


  1. Heat oil in a large non stick pan and add cumin seeds.
  2. Once aromatic reduce the heat.
  3. Add the ginger and garlic then fry until golden brown.
  4. Add the salt, green chilli and after a minute add the washed dried wings and stir fry for a couple of minutes.
  5. Once the chicken is coated with the spices then cover the pan and leave to steam for 30 minutes.
  6. Pour away the excess oil from the pan, and add the chilli powder and stir fry the cooked chicken to crisp up for a further few minutes.
  7. Garnish with fresh coriander, squeeze of lemon and serve.

Nutritional information

Typical values* per Serving
Fat (g)37
of which saturates (g)8
Carbohydrates (g)9
of which sugars (g)1
Fibre (g)1
Protein (g)29
Salt (mg)708
*Based upon calculated values, supplied by The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Hari Ghotra