Easy baked chicken wings with flavorful spices served with a healthy cumin tomato raita!
Chicken wings without all the hassle of deep frying. Marinade wings in a very flavorful ginger-garlic-lemon-spice paste for several hours.
To make the wings—
—coarsely grind garlic, ginger and jalapeno pepper together without any water into a coarse paste (doesn’t have to be smooth) and stir with all other ingredients until mixed very well
—toss chicken around until evenly coated. Cover bowl and let marinade in refrigerator. Longer the better! Marinade today to bake tomorrow. If you are in a rush, then I would suggest about 2-3 hours at room temperature.
—place wings on a wire rack (placed over a baking sheet) and bake for 45 minutes at 400 degrees.
The wire rack helps in draining off the excess fat and cook more evenly. They are great served with the raita / plain / good old ranch dressing.
The cumin tomato raita is a healthier option when compared to the traditional dips. Cook cumin seeds and tomatoes, until all moisture from the tomato evaporates. Cool and grind with remaining ingredients. Raita can be made up to a day ahead and stored in the refrigerator.
Love Indian style chicken? Check out
Baked Ginger-Garlic Chicken Wings with Cumin-Tomato Raita
Baked ginger-garlic chicken wings
3 pounds chicken wings, about 16, pat dry
8 garlic cloves, peeled
1-inch piece ginger, peeled and sliced (if the ginger is a fat knob then use 1/2-inch)
1 large jalapeno pepper, sliced
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 teaspoons salt
2 teaspoons sugar
2 teaspoons cornstarch
2 teaspoons coriander powder
1 teaspoon turmeric powder
1 teaspoon cayenne pepper powder
1 tablespoon vegetable oil
1/2 teaspoon cumin seeds
3 medium roma tomatoes, chopped
1 cup plain yogurt
1 teaspoon salt
1/4 teaspoon garam masala powder
1/8 teaspoon cayenne pepper powder
To make baked ginger-garlic chicken wings,
Coarsely grind garlic, ginger and jalapeno pepper in a mini food processor, until coarsely crushed (do not add any water). Stir ground mixture along with all other ingredients (except chicken wings) in a large bowl. Toss chicken and stir until well mixed. Cover bowl and let marinade in refrigerator for several hours to overnight.
Preheat oven to 400 degrees f. Line a baking sheet with a wire rack.
Place chicken wings in a single layer on the prepared wire rack and bake for 45 minutes, until golden brown.
Let wings rest for 5 minutes before serving.
To make cumin-tomato raita,
Heat vegetable oil in a small non-stick skillet. Add cumin seeds when the oil gets moderately hot. Add tomatoes as soon as the cumin splutters and cook in low-medium heat until most of the moisture evaporates from the tomatoes. Take pan off heat and cool completely.
Grind cooked tomatoes along with remaining ingredients in a mini food processor or a small blender until smooth.
Store raita in a covered container in the refrigerator.
Makes 16 wings