I’ve only made wings three times in my entire life. Back in October I went to a tailgate and I was honestly just SO damn tired of taking my usual dishes like a bean dip or a pasta salad. I decided to venture out and try to make a batch of indian flavored wings. Everyone at the tailgate loved them, but I wasn’t really sold myself.

Last week however, I perfected the recipe! I was in the kitchen making a bunch of food to take for a weekend in the Poconos for a friends birthday and decided to try the wings one more time. I was literally making 4 different things at the same time and pretty much just threw a bunch of random ingredients into a blender and called it a day. The wings were marinated over night and we popped them in the oven the next day because the grill at our rental home was way too tiny. We ended up losing track of time (thanks to back to back games of flip cup) and by the time we remembered the wings were in the oven, they had been in there for THREE hours. This is proof that god works in mysterious ways because when I took the wings out for taste before serving them, the meat literally just fell of the bone. They might not have been the crispy crunch wings I am used to, BUT they were juicy and melt in your mouth and tasted like chicken curry.

As soon as I tasted them, I tried to remember all the ingredients I threw in the blender the day before and jotted them down really quick. Last night I re created them and they turned out PERFECT. My husband ate them with a side of ROTI lol. I like them with a side of ranch dressing and tons of lime squeezed on top.

These wings have definitely made it on to my rotation of weeknight meals.

Happy Eating!

 

You guys have no IDEA how much cilantro gets used on a daily basis in my home. This is always step 1:

These seasonings are two of my favorites. If you are vegetarian or do not eat seafood, please do NOT be scared. There is no fish or fish byproduct in these seasonings. However, they do tend to be on the salty side, so never add salt when using these boxed spices. Always taste for salt at the very end. You can find these in the spice aisle at your local Indian grocery store.

 

If only you could have been in the kitchen with me to smell this beautiful bright green sauce. 

AND there you have it. Messy as hell but SO worth it!

Print

Masala Wings

Prep

Cook

Total

Yield 12 Wings

Ingredients

1 1/2 lbs. chicken wings ( I used fresh, but you can use frozen too)

For the Marinade:

1 bunch cilantro, chopped ( last two inches of stems cut off)

1 small yellow or white onion, chopped

3 tbsp fresh garlic, minced

2 tbsp fresh ginger, minced

1/3 cup plain yogurt (whole milk, full fat)

1 tbsp Shan Lahori Fish Mix

2 tbsp Shan fish seasoning

1 tbsp cumin powder

1 tbsp oil

Instructions

  1. In a blender combine all of the ingredients for the marinade until smooth.
  2. Pour the marinade over washed & cleaned chicken wings and transfer to an oven safe baking dish.
  3. Bake the wings, covered, for 40 minutes at 350 degrees on the middle rack, stirring the wings once halfway through.
  4. Once the wings are done, remove the foil and broil for about 8 minutes to blacken them. 
  5. Serve hot and enjoy!

Tips:

-Garnish the wings with chopped cilantro and lime wedges. Serve with ranch, bleu cheese or greek yogurt!

-Marinate the wings the night before so you just have to pop them in the oven when you are ready!