Monica Bhide This year my book, Modern Spice, celebrates five years! In honor of the book, I will be posting a few recipes over the year. I think this became one of the most popular recipes in the book — chicken wings ala monica!
This photos here are courtesy Deeba Rajpal
INDIAN CHICKEN WINGS RECIPE
Here’s an American classic with a twist. These grilled wings provide all the flavor yet are healthier than their deep-fried cousins. I make these in bulk, as they freeze well. When you are ready, just throw them on the grill and get ready to party.
Serves 6 to 8
Prep/Cook time: about 25 minutes, plus 3 hours marination
Ingredients:
1 cup heavy cream
1 tablespoon store-bought ginger-garlic paste
½ teaspoon ground turmeric
½ teaspoon ground cumin
1 ½ teaspoon ground coriander
2 teaspoons red chile flakes
2 tablespoons fresh lemon juice
1 ½ teaspoons dried fenugreek leaves, crushed
1 teaspoon dried mango powder
2 tablespoons vegetable oil
1 ½ teaspoons table salt
¼ teaspoon freshly ground black pepper
2 ½ pounds chicken wings (about 20 wings), tips cut off
Nonstick cooking spray
Store-bought chaat masala for garnish
Directions:
1. In a large bowl, combine the cream, ginger-garlic paste, turmeric, cumin, coriander, chile flakes, lemon juice, fenugreek, mango powder, vegetable oil, salt, and pepper.
2. Add the chicken wings and toss to thoroughly coat them. Refrigerate, covered, for at least 3 hours.
3. Turn on the broiler to high. Line a baking sheet with foil and spray it lightly.
4. Place the wings on the baking sheet. Pour any remaining marinade on top of the wings.
5. Broil the wings about 4 inches from the heat until cooked through, about 12 minutes on each side or until they begin to brown well. Turn the wings once.
6. Serve sprinkled with chaat masala.
1. In a large bowl, combine the cream, ginger-garlic paste, turmeric, cumin, coriander, chile flakes, lemon juice, fenugreek, mango powder, vegetable oil, salt, and pepper.
2. Add the chicken wings and toss to thoroughly coat them. Refrigerate, covered, for at least 3 hours.
3. Turn on the broiler to high. Line a baking sheet with foil and spray it lightly.
4. Place the wings on the baking sheet. Pour any remaining marinade on top of the wings.
5. Broil the wings about 4 inches from the heat until cooked through, about 12 minutes on each side or until they begin to brown well. Turn the wings once.
6. Serve sprinkled with chaat masala.
At the library, I found your 2004 cookbook “The Everything Indian Cookbook”. Imagine my horror to find your spice mixes on pages 12 to 16 had been ripped out of the book! The librarian and I looked all thought the state of Connecticut library system for a second book and no one had it! We came to your website in hopes that you would have a category with the spice mixes. It would be absolutely delightful if you would make a Spice Mix category on this web site and put all of the mixtures from the cookbook and your basic Spice Pantry List in it as a start. I was so anxious to use your recipes and your Spice Pantry List and then so dejected when it was missing. Sincerely, Clare