Recipe courtesy of Geoffrey Zakarian
Spicy Garam Masala Chicken Wings
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- Level: Easy
- Total: 9 hr (includes marinating time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 920
- Total Fat
- 72 g
- Saturated Fat
- 29 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 61 g
- Cholesterol
- 439 mg
- Sodium
- 954 mg
Wings are the perfect vehicle for flavor, and their versatility is beyond compare. They can handle any taste you want, but for my hot wings, I was inspired by garam masala, a spice blend widely used in India. This blend is typically made from whole spices such as cinnamon, mace, peppercorns, coriander seeds, cumin seeds and cardamom pods, which are toasted in a pan to release their aromatic flavors, then ground to a powder. The name for this blend translates to “warming spices,” as it is meant to warm the body. This spice needs balance, so I chose to add some brightness with the use of lemon zest. These wings will warm you up from the inside out!
- Level: Easy
- Total: 9 hr (includes marinating time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 920
- Total Fat
- 72 g
- Saturated Fat
- 29 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 61 g
- Cholesterol
- 439 mg
- Sodium
- 954 mg
Ingredients
Wings:
Butter Sauce:
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Directions
- For the wings: Fit a sheet pan with a wire rack and set aside.
- Marinate the wings: In a small bowl, combine the lemon zest, garam masala, salt, granulated garlic, cayenne and cumin. Put the wings into a large bowl, sprinkle with the spice mixture and toss to coat well. Spread the wings in a single layer on the rack. Put the wings uncovered in the refrigerator overnight.
- Bake the wings: Preheat the oven to 400 degrees F. Drizzle the oil over the wings, then toss to coat. Arrange in a single layer, skin-side up, on the rack. Bake for 35 minutes.
- For the butter sauce: While the wings are cooking, melt the butter in a small saucepan over medium heat. Add the ginger and minced garlic and cook, stirring, until fragrant, about 2 minutes. Stir in the chili paste, garam masala and honey and season with salt. Transfer the sauce to a large bowl.
- Add the cooked wings to the sauce and toss to coat well. Return the coated wings to the rack in the sheet pan and spread in a single layer. Cook until nicely browned and a little crispy, an additional 5 to 8 minutes. Transfer to a platter and top with the chopped cilantro. Serve.
