These are the crispy Indian Chicken Wings you’ve been waiting for that are baked not fried. They are still crispy on the outside and so ‘fall-off-the-bone’ tender inside. If you’re not left with a bare bone after eating, you’re going about it all wrong. Imagine a cross between tandoori chicken and chicken tikka masala with a nice spicy bite. Now, these are made without red food coloring because you do not need it if you have the right spice, which would be Indian kashmiri, a red, spicy Indian chili powder. It’s this special spice that gives them their warm red look. As we all know, ‘the big game’ is fast approaching. For my British friends, this is the American football version of the FA Cup, the ‘bowl that is super’ (the proper name is copyrighted). I would say the most popular foods served at a viewing party or tailgating party are any quick appetizers, chips, dips and what else? You got it… wings!
Raita for cooling spice
Raitas come in many variations. They are yogurt-based sauces with mild spices and flavors added such as cucumber and mint. They are for cooling the palate and are the perfect ‘dip’ for these bad boys.
Yogurt for tenderizing meat
Ever wonder why Indian cuisines uses yogurt for marinating? It slowly tenderizes the meat.
Indian food marinating
When preparing any Indian meat dish, it is common to marinate the meat twice. The first marinate is aromatics and the second marinade is create the color and extra flavor.
Chicken wing sections
A whole wing consists of the wingette, drumette and tip. When you buy wings they can come in the whole form, or the drumette and wingette may be separate. You can also just buy all wingettes. Ultimately, the choice is up to you which you like. I like a combination of both. You can see this in the picture above. This recipe yields 20. Serving suggestions Perfect as an appetizer, or a main meal with Indian Spiced Peas or Naan Bread or Gluten Free Naan Bread
