3.4/5 rating (5 votes)

Punjabi Chicken Wings

Indian wings in a thick sticky masala

  • Heat Hot
  • Serves 4
  • Prep 10 mins
  • Cook 40 mins
Punjabi Chicken Wings

Chicken wings with a spicy curry sauce that's reduced until it's sticky, spicy and finger lickin' good!

Hari says

I am a chicken wing fantastic and yes I love buffalo wings, I love crispy wings, I love BBQ wings but when I decided to combine a hot spicy Punjabi style masala with wings I created a new, very delicious favourite. 

My mum wouldn't usually make wings like this, she would either dry fry them or have the skin removed in case the final dish was a little too oily. That said when the oil is released from the wings (and you will see when this happens) you can then stir fry the wings almost like a bhuna so they roast in the oil and spices leaving a sticky, spicy, curried finish that is astounding! 

I can't wait to hear what you think of this one!!

  • Ingredients
  • Method
  • 1kg Chicken wings
  • 1 tbsp rapeseed oil
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp cumin seeds
  • 3 cloves garlic, sliced
  • 7cm piece ginger, julienne
  • 2 green chillies, sliced
  • 1 onion, minced
  • 1-2 tsp chilli powder (depending on how spicy you like it)
  • ½ tsp turmeric
  • 1 tsp fenugreek
  • 2 tsp chaat masala (if you have it)
  • 1 lemon
  • Handful of fresh coriander, chopped
  • 1 red onion, sliced

Method

  1. Cut wings into drumettes and winglets, removing the tips.
  2. Heat 1 tbsp oil in a wide non stick pan.
  3. Place wings in the pan and sprinkle with salt and pepper
  4. Once the chicken pieces lift, (after about 3-4 mins) turn them over cook for a further 4 minutes.
  5. Scoop the wings to one side of the pan and tilt it slightly so the oil moves forward (or you can remove the wings).
  6. Add the cumin seeds to the side with oil and toast for a few seconds. Add the sliced garlic and saute for a minute.
  7. Add the onion and stir through the wings (add the wings back to the pan if you have removed them).
  8. Add the ginger juliennes and chopped chillies.
  9. Sprinkle in the chilli powder, ½ tsp turmeric and 1 tsp of fenugreek. Stir through and reduce to a low heat and place the lid on the pan. Leave to cook for about 15 minutes.
  10. Stir and leave to cook again for a further 15 minutes.
  11. Once cooked through and the oil has separated increase the heat and stir-fry for a few minutes.
  12. Stir through the chaat masala and remove from the heat.
  13. Squeeze in the lemon and top with coriander and sliced onion to serve.

Nutritional information

Typical values* per Serving
Calories467
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 myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments

Comments (1)

  • Helen Bassett

    Helen Bassett

    29 January 2021 at 10:11 |
    Great reciped

    reply

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