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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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For the Sauce:
For the Ginger Oil:

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C).

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  • 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.

  • 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.

  • 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.

  • Bake in the center of the preheated oven for 15 minutes.

  • Meanwhile, mix grated ginger and 2 tablespoons oil together. Turn wings over and brush the ginger oil on top.

  • 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).

  • Flip wings over into the oils and let rest for 3 to 4 minutes. Scrape a fork over the wings to test for crunchiness.

  • 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.

Tips

Garam masala is not hard to find, but here's a homemade version you can whip up.

Nutrition Facts

190.3 calories; 12.9 g protein; 6.3 g carbohydrates; 38.1 mg cholesterol; 818.6 mg sodium. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/08/2018
had a little trouble with wings sticking to the pan but very tasty and will do again Read More
(2)

Most helpful critical review

Rating: 1 stars
04/24/2019
yes Read More
14 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
08/08/2018
had a little trouble with wings sticking to the pan but very tasty and will do again Read More
(2)
Rating: 5 stars
08/08/2018
had a little trouble with wings sticking to the pan but very tasty and will do again Read More
(2)
Rating: 5 stars
07/14/2018
delicious Read More
(1)
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Rating: 5 stars
05/16/2018
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 pretty much everything but the paprika to make it taste more curry-like since that's my preference. Read More
(1)
Rating: 4 stars
11/02/2018
no I don't make any changes simply do the things as mentioned above and I find it so perfect to test Read More
Rating: 5 stars
01/06/2019
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 sauce. It's simple to die for. Read More
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Rating: 1 stars
04/24/2019
yes Read More
Rating: 5 stars
10/21/2018
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. Read More
Rating: 5 stars
01/28/2019
'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 did not copy this from someone else...... this is your own creation..... and we love it! I could not find another recipe with the name 'Chennai' - although I found a city in India with the same name.... but no more. Our only change.... the first time was - 'when you don't have rice flour use second best..... semolina! - they both contribute to a crispy finish and I have used both flours - leaning toward rice flour as the best but semolina not far behind. Well done sir - our first batch was to tone down the cayenne..... you 'know' why but a great recipe. Thanks You Read More
Rating: 5 stars
02/03/2019
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 exception. I used 2 tsp. instead of 4tsp. of cayenne pepper. Read More