Marinate chicken wings ahead of time in a simple homemade masala paste for an explosion of spicy Indian flavors. Serve with lemon wedges and steamed basmati rice.



Original recipe yields 10 servings
The ingredient list now reflects the servings specified


  • Combine coriander, cumin, cardamom, chile powder, pepper, and cloves in a dry pan over low heat. Stir until fragrant. Remove from heat, add oil and water, and stir until combined. Set spice paste aside.

  • Rub salt over wings in a shallow dish, then rub spice paste all over. Cover and refrigerate, 4 hours to overnight.

  • Preheat an outdoor grill for high heat and lightly oil the grate. Add wings and cook, turning halfway, until well browned, 15 to 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Cook's Note:

You can also cook these in an oiled grill pan.

Nutrition Facts

77 calories; 5.6 g total fat; 18 mg cholesterol; 251 mg sodium. 0.7 g carbohydrates; 5.8 g protein; Full Nutrition

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I made these for a group "Indian themed" carry-in and they were a HIT! I followed the recipe just as it is but was only able to marinate them for 2 hours due to time constaints. I cooked them on a my GMG pellet smoker at 375 and then put them in my crockpot for transportation and keeping hot. I will definitely be making these again! First time I have ever experimented with Indian spices and cooking. What an eye opener for me. Loved Them! Read More
Rating: 5 stars
Amazing flavor on these wings! I purchased “party wings” for this recipe, just like what you get at BW3. They were awesome. Next time I’ll add some cayenne pepper though as they weren’t very spicy Read More
Rating: 5 stars
A nice change of pace from the usual chicken wings! I love Indian flavors and this is the perfect mashup. These have some heat so if you're sensitive to spicy foods cut back on the chile. I served mine sprinkled with cilantro and with a homemade mango chutney yogurt dipping sauce. I marinated mine for about 24 hrs then grilled them on medium-low. They would have burned on high heat. Read More