Baked chicken wings are a delectable and healthier alternative to their fried counterparts. These wings are seasoned with a flavorful blend of spices, herbs, or marinades, then oven-baked to achieve a crispy and golden exterior while maintaining a juicy and tender interior. This cooking method reduces the amount of oil used, making it a popular choice for those seeking a lighter option without compromising on taste.
One of the key advantages of baked chicken wings lies in their versatility. Whether tossed in classic buffalo sauce for a spicy kick, coated in honey garlic glaze for a sweet and savory blend, or seasoned with exotic spices for an international twist, these wings serve as a delightful canvas for an array of flavors.
Serve these Indian-style baked masala wings as a tantalizing appetizer or pair them with your favorite side dishes for a full meal. The combination of aromatic spices and the convenience of baking makes this dish a flavorful addition to any culinary collection.
How to make Baked chicken wings :
Start by marinating the chicken and set it in the fridge for some time, allowing the chicken to absorb the flavors. Now, sprinkle or coat the wings with the all-purpose flour and place each wing in an oven-safe dish, ensuring not to crowd the dish. Spray some oil if desired, and place it in the preheated oven to bake until they turn nice and golden, achieving a crispy texture. Coat the wings in the desired sauce, and they are ready to be served.
Serving suggestion for Baked chicken wings :
Serve the delicious chicken wings with your favorite dipping sauce and enjoy!
These flavorful chicken wings with a tangy and spicy sauce are perfect as an appetizer or a party snack.
Baked Chicken Wings
Equipment
- 1 oven To bake the wings
Ingredients
Ingredients for Chicken Marinade:
- 2 lbs chicken wings and drumettes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon kitchen king masala or garam masala
- 1/4 teaspoon turmeric powder
- 1 tablespoon oil
For Coating:
- 1/4 cup All-Purpose Flour Maida
For Sauce:
- 4 tablespoons tomato ketchup
- 2 tablespoons Sriracha sauce
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon oyster sauce
- 1 teaspoon corn starch or arrowroot starch
- 1/4 cup water
- 1 green onion finely chopped
- 1 tablespoon minced garlic
- 1 teaspoon oil
Instructions
Marinating and Coating:
- In a bowl, combine salt, black pepper powder, kitchen king masala or garam masala, turmeric powder, and oil to make the marinade.
- Add the chicken wings and drumettes to the marinade and mix well to coat them. Let them marinate for at least 30 minutes or longer if possible.
- Preheat your oven to 400°F (200°C).
- Lightly coat the marinated chicken pieces with all-purpose flour (maida). This will help create a crispy coating when baking.
Baking the Chicken:
- Place the coated chicken wings on a baking sheet lined with parchment paper or aluminum foil. Make sure they are not too crowded, allowing them to cook evenly.
- Bake the chicken in the preheated oven for about 55-60 minutes or until they are golden brown and crispy. You can flip them halfway through cooking for even browning.
Preparing the Sauce:
- While the chicken is baking, prepare the sauce. In a bowl, mix tomato ketchup, Sriracha sauce, soy sauce, Worcestershire sauce, and oyster sauce.
- In a separate small bowl, dissolve the corn starch or arrowroot starch in 1/4 cup of water to create a slurry.
- Final Steps:
- In a pan, heat a teaspoon of oil over medium heat. Add minced garlic and sauté for a minute until fragrant.
- Add the prepared sauce mixture to the pan and bring it to a simmer.
- Gradually pour in the corn starch slurry while stirring continuously. This will thicken the sauce.
- Once the sauce has thickened to your desired consistency, add finely chopped green onions and give it a final stir.
Coating the Chicken with Sauce:
- Once the chicken wings are baked and crispy, remove them from the oven.
- Place the baked chicken wings in a large mixing bowl.
- Pour the prepared sauce over the wings and toss them gently to coat them evenly with the sauce.
Serving :
- Transfer the saucy chicken wings to a serving platter.
- Garnish with additional chopped green onions if desired.
