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Chennai Chicken Wings

Rated as 4.91 out of 5 Stars

"A football snack from the land of cricket, these gluten-free spicy wings are inspired by one of my favorite Indian restaurants. As usual, feel free to alter the spice amounts as you see fit, but as I said in the video, do not skip the rice vinegar sauce."
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45 m servings 190
Original recipe yields 10 servings (4 pounds of wings)


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  1. Preheat the oven to 450 degrees F (230 degrees C).
  2. Combine cornstarch and rice flour in a bowl. Add cayenne pepper, paprika, cumin, garam masala, turmeric, black pepper, and salt. Whisk the spicy chicken coating until nicely blended. Set aside.
  3. Pour rice vinegar into another bowl. Add red onion and sliced ginger. Toss in chives, sambal, and red pepper flakes. Stir the vinegar sauce until well combined.
  4. Add wings to the spice coating in batches. Flip bowl repeatedly to toss the wings until thoroughly coated. Transfer wings onto nonstick baking sheets. Drizzle vegetable oil on top.
  5. Bake in the center of the preheated oven for 15 minutes.
  6. Meanwhile, mix grated ginger and 2 tablespoons oil together. Turn wings over and brush the ginger oil on top.
  7. Continue baking until dry and browned, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  8. Flip wings over into the oils and let rest for 3 to 4 minutes. Scrape a fork over the wings to test for crunchiness.
  9. To enjoy the wings 'wet,' place a portion of the wings into a bowl and spoon in some of the vinegar sauce. Toss until coated. For 'dry'-style, plate the dry wings and simply dip into the sauce.


  • Chef's Notes:
  • Feel free to use a regular baking sheet that's well greased or lined with foil or a silicone baking mat.
  • Garam masala is not hard to find, but here's a homemade version you can whip up.

Nutrition Facts

Per Serving: 190 calories; 12.7 6.3 12.9 38 819 Full nutrition

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Read all reviews 9
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had a little trouble with wings sticking to the pan, but very tasty and will do again


Followed this to a T! The wings disappeared quickly at my potluck. They might not have needed all that much rice flour and cornstarch though. Next time I might increase the masala and cumin and ...

I will make it again!

These turned out great! This is the second time making them. If you like Indian food you’ll love these. It’s hard to stop eating them. Dip these wings in the sauce. I made this with one exceptio...

'Drizzle vegetable oil on top'.....I used Olive Oil, and then I thought 'what other meats can I use this on other than chicken ?'..... so I googled 'Chennai'...... Chef John.... nice try - you d...

Probably the best wings I've made. This is a great recipe with the right amount of crunch and spice. Not your standard sweet sticky wings, these are positively addictive. Don't miss out on the s...

no, I don't make any changes, simply do the things as mentioned above and I find it so perfect to test

I've made this recipe a few times now. It's delicious! I always serve the wings with a side of raita. The coolness of the yogurt dish perfectly compliments the spiciness of the wings.