Description
Marinate chicken wings ahead of time in a simple homemade masala paste for an explosion of spicy Indian flavors. Serve with lemon wedges and steamed basmati rice.
Ingredients
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- ½ teaspoon ground cardamom
- ½ teaspoon hot chile powder
- ½ teaspoon ground black pepper
- ¼ teaspoon ground cloves
- 1 tablespoon vegetable oil
- 1 tablespoon water
- 1 teaspoon salt, or more as needed
- 5 large chicken wings, cut in 2, tips discarded
Instructions
- Combine coriander
- cumin
- cardamom
- chile powder
- pepper
- and cloves in a dry pan over low heat. Stir until fragrant. Remove from heat
- add oil and water
- and stir until combined. Set spice paste aside.
- Rub salt over wings in a shallow dish
- then rub spice paste all over. Cover and refrigerate
- 4 hours to overnight.
- Preheat an outdoor grill for high heat and lightly oil the grate. Add wings and cook
- turning halfway
- until well browned
- 15 to 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 4 hrs 25 mins
Servings: 10