These Indian masala chicken wings with hot sauce are easy to marinate with simple everyday spices. They can be prepped in under 10 minutes and either oven-baked, air-fried, or grilled. Trust me when I say, they are finger-licking good!
TRUTH - I wanted to keep this Indian chicken wings recipe to myself. However, a few of my friends who tasted them said I had to share them here. With their advice, here I am sharing my Indian-inspired Masala Chicken Wing recipe. Pair it with Buttermilk Ranch Dressing , Family Favorite Potato Egg Salad , or Indian fried rice .
- Ingredients
- Instructions
- Substitutions
- Cooking Variations
- Expert Tips
- Recipe FAQ
- 📖 Recipe
- 💬 Community
Ingredients
Garlic and Ginger- I highly recommend using fresh garlic and ginger for optimal flavor
Please see the recipe card below for a detailed list of ingredients.
Instructions
Combine the chicken wings with hot sauce, garlic, ginger, oil, salt, turmeric powder, coriander powder, red chili powder, thyme, and black pepper.
Marinate the chicken for about 30 minutes or longer.
If cooking in an oven, then spread the chicken out on a crisper pan and bake. Flip the chicken halfway through cooking and then cook it until the internal temperature reaches 165 degrees.
Enjoy these wings hot with a squeeze of fresh lemon juice and fresh chopped cilantro as a garnishment. Take it a step further and dunk them in either homemade buttermilk ranch or a jalapeno cilantro sauce .
Substitutions
- Vegetarian - Try this recipe with paneer or cauliflower
- Lemon - Feel free to use lime wedges
Cooking Variations
- Air Fry -spray oil over the chicken wings and air fry them at 400 degrees until the internal temperature reaches 165 degrees
- Bake - uncovered at 400-425 degrees until internal temperature reaches 165 degrees
- Grill - until internal temperature reaches 165 degrees
Expert Tips
- Use this Indian chicken wing masala recipe to marinate chicken legs or chicken thighs for a complete meal.
- Spray high-heat cooking oil on the wings before and during the cooking process to prevent drying.
- Grilled wings have a delicious char flavor, but you can grill indoors on a cast iron grill to get a similar taste.
I like to use a spicy variation such as Nando’s xx spicy, Frank’s Buffalo Sauce, or a variation of Wing Sauces.
Yes! I recommend spraying them with avocado oil a few times during the cooking process.
I don’t recommend it. The natural flavors from ginger, garlic, and coriander powder go a long way.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & consider leaving a comment as well. I would greatly appreciate it!
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📖 Recipe
Masala Chicken Wings
Equipment
- ▢ Large Bowl
- ▢ Microplane or Grater
- ▢ Gloves
- ▢ Crisper Tray (if baking)
- ▢ Grill (if grilling)
- ▢ Tongs
- ▢ oven mit
Ingredients1x2x3x
- ▢ 15 chicken winglets or 6 drumsticks (skin-on)
- ▢ ¼ cup buffalo or hot sauce
- ▢ ¼ teaspoon dried thyme
- ▢ 1 tablespoon fresh grated ginger (more or less)
- ▢ 1 teaspoon fresh grated garlic (more or less)
- ▢ 2 tablespoon oil
- ▢ ⅛ teaspoon turmeric
- ▢ 1 tablespoon coriander powder
- ▢ red chili powder
- ▢ black pepper
- ▢ salt
- ▢ lemon slices
- ▢ finely chopped cilantro for garnishing
Instructions
- Mix the hot sauce, oil, thyme, turmeric, ginger, garlic, red chili powder, black pepper, and salt together.
- Combine the marinade mixture with the chicken and let it marinate for at least 30 minutes.
- Let the chicken sit at room temperature for about 15 minutes before beginning to cook.
COOKING INSTRUCTIONS (pick 1)
- Grill on indirect heat until the internal temperature reaches 165 degrees.
- Bake uncovered at 400-425 degrees until the internal temperature reaches 165 degrees.
- Air Fry at 400 degrees until cooked thru.
SERVE
- Top with chopped cilantro and a squeeze of fresh lemon juice.
- Dip in my ranch dressing or cilantro sauce recipe and ENJOY HOT!
Notes
Store the marinated chicken wings in a ziplock bag for up to a few days.
The marinated chicken wings that have not been cooked yet can be frozen for up to 3 months.
Once the chicken wings are cooked, they can be stored in the fridge for up to 3 days and warmed in the air fryer for crispy and juicy chicken wings
Cook chicken until it reaches at least 165 degrees
It is best not to wash the chicken before cooking per CDC guidelines.
Wash hands with antibacterial soap after touching raw meats
Do not use the same utensils on cooked food, that previously touched raw meat
Nutrition
Masala Chicken Wings
Equipment
- Large Bowl
- Microplane or Grater
- Gloves
- Crisper Tray (if baking)
- Grill (if grilling)
- Tongs
- oven mit
Ingredients
- 15 chicken winglets or 6 drumsticks (skin-on)
- ¼ cup buffalo or hot sauce
- ¼ teaspoon dried thyme
- 1 tablespoon fresh grated ginger (more or less)
- 1 teaspoon fresh grated garlic (more or less)
- 2 tablespoon oil
- ⅛ teaspoon turmeric
- 1 tablespoon coriander powder
- red chili powder
- black pepper
- salt
- lemon slices
- finely chopped cilantro for garnishing
Instructions
- Mix the hot sauce, oil, thyme, turmeric, ginger, garlic, red chili powder, black pepper, and salt together.
- Combine the marinade mixture with the chicken and let it marinate for at least 30 minutes.
- Let the chicken sit at room temperature for about 15 minutes before beginning to cook.
COOKING INSTRUCTIONS (pick 1)
- Grill on indirect heat until the internal temperature reaches 165 degrees.
- Bake uncovered at 400-425 degrees until the internal temperature reaches 165 degrees.
- Air Fry at 400 degrees until cooked thru.
SERVE
- Top with chopped cilantro and a squeeze of fresh lemon juice.
- Dip in my ranch dressing or cilantro sauce recipe and ENJOY HOT!
Notes
Store the marinated chicken wings in a ziplock bag for up to a few days.
The marinated chicken wings that have not been cooked yet can be frozen for up to 3 months.
Once the chicken wings are cooked, they can be stored in the fridge for up to 3 days and warmed in the air fryer for crispy and juicy chicken wings
Cook chicken until it reaches at least 165 degrees
It is best not to wash the chicken before cooking per CDC guidelines.
Wash hands with antibacterial soap after touching raw meats
Do not use the same utensils on cooked food, that previously touched raw meat
Nutrition
Recipe Courtesy of The Curry Mommy
This Instant Pot Kichdi is a Surati Vaghareli Kichdi Recipe which reminds me of Jalaram Kichdi from Bardoli, India. This comforting recipe is what I grew up eating at picnics, gatherings, and lunch. With the ease of an electric pressure cooker, my vegetable moong dal kichdi is even quicker to make!
Family Friendly! Plan your next vegetarian gathering meal with this delicious and comforting recipe!
Enjoy with Gujarati Tindora Recipe for Athanu , chaas, and an Indian Salad Recipe with Greens
- What is kichdi?
- Ingredients
- How to make vaghareli kichdi
- Storage and Reheating
- Expert Tips
- Love Gujarati food? Give these specialties a try!
- Recipe FAQ
- 📖 Recipe
- 💬 Community
What is kichdi?
A combination of rice, lentils, vegetables, and spices! Vaghareli Kichdi is the ultimate Gujarati comfort food which is best described as vegetable porridge. While most barbecue on holidays like Memorial Day, 4th of July, and summer gatherings, we made large pots of Gujrati Vaghareli Kichdi. Hence, the name “Picnic Kichdi”.
Normally enjoyed with a cold spiced yogurt drink (chaas) and a few optional sides such as salad and papad. In any case, this dish hits home!
Ingredients
- eggplant - I prefer to use chinese eggplants but you can use a skin peeled black beauty eggplant or aubergine eggplants as well.
- pigeon peas - can substitute for english peas or use both variations. Pigeon peas are available in the freezer section at Indian Grocery Stores.
- moong dal - split yellow moong dal is what I recommend but you can substitute with split moong dal with the shell on still.
See the recipe card below for full a full list of ingredients and instructions.
How to make vaghareli kichdi
Combine the ingredients in the instant pot and set it to cook.
Once the natural air releases, add the tempered oil on top, mix, and enjoy warm with chaas. Option- you can add tempered oil after the recipe has finished cooking or before . I prefer to do it after.
Add extra oil on top to get the perfect picnic taste!
Expert Tip - For an extra green(ish) color add blended green onions or chopped spinach
Storage and Reheating
Refrigerate- It can be stored for up to three days in the refrigerator.
Heating- warm in a microwave by keeping a loose lid on top.
Expert Tips
- Extra Oil - when making a large portion it is best to add extra oil so the dish does not look like “mush”.
- Saute - Feel free to saute the vegetables before adding them to the pot. It will result in a different texture for the vegetables.
- Greener - want to make it greener? Add blended green onions to the kichdi.
Love Gujarati food? Give these specialties a try!
- Sev Usal Recipe
- Indian Salad Recipe with Greens
- Khatta Poodla - Savory Rice Flour Pancakes
- Puran Poli Recipe (Gujarati Vedmi/Vermi)
Although Basmati Rice is the formal Rice of India, for this recipe I highly recommend Jasmine Rice. It is thicker rice that works really well with a porridge type of meal.
Moong dal is common for surat kichdi recipe such as Jalaram Kichdi, but you can also use tuvar/toor dal.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & consider leaving a comment as well. I would greatly appreciate it!
Next, consider a follow on social media @ Instagram , Pinterest , YouTube , and F acebook . Don’t forget to tag me when you try one of my recipes!
📖 Recipe
Gujarati Vaghareli Kichdi Recipe
Ingredients1x2x3x
KICHDI
- ▢ 5 cups water
- ▢ 2 cups eggplant, half peeled and then finely chopped (aubergine or chinese eggplant are preferred)
- ▢ ¾ cup potato, finely chopped (peeling is optional)
- ▢ 1 cup turiya, finely chopped (peeled)
- ▢ ½ cup onion, finely chopped
- ▢ ½ cup pigeon peas (I buy them frozen)
- ▢ 1 tablespoon whole raw cashews
- ▢ 2 tablespoon whole raw peanuts
- ▢ ¾ cup jasmine rice, washed
- ▢ ¼ cup moong dal, washed
- ▢ 1 tablespoon fresh grated garlic
- ▢ 1 teaspoon fresh grated ginger
- ▢ 1 teaspoon turmeric
- ▢ 1 cup fresh chopped cilantro (blend it into a fine paste)
- ▢ 1 blended jalapeno pepper (or equivalent thai/serrano)
- ▢ salt
- ▢ corn or peanut oil (heavy)
- ▢ 1 medium tomato, diced small
- ▢ ½ cup cilantro, chopped finely
TEMPERED OIL
- ▢ 1 tablespoon whole mustard seeds
- ▢ 1 teaspoon hing (asafaetido)
- ▢ 4 whole chili peppers
- ▢ 2 whole cloves
- ▢ 1 cinnamon stick
- ▢ corn or peanut oil, generous amount
Instructions
KICHDI
- Turn the Instant Pot on saute mode and add the 5 cups of water.
- Wait for the water to boil.
- Add the first next seven ingredients (eggplant, potato, onion, tooriya, pigeon peas, cashews and peanuts).
- Let the water come to a boil again.
- Now add the turmeric, ginger, garlic, jalapeno, salt and blended cilantro to the pot.
- Add the rice, moong daal, and salt. Mix well.
- Let it continue to boil/cook while you make the tempered oil.
TEMPERED OIL
- Heat a small pot on the stove and add some oil to it.
- Once the oil is hot add the mustard seeds and wait for them to pop.
- Now add the chili peppers, cloves, and cinnamon stick.
- Lift the pot off of the stove and add the hing.
- WITH CAUTION, immediately add the oil to the Instant Pot.
- Mix the kichdi and now put the lid on the Instant Pot.
- Set the Instant Pot to 12 minutes, high pressure, and closed vent (no air should leak).
- Let the Instant Pot cool down completely.
- Open the Instant Pot, garnish with cilantro and chopped tomatoes.
- Add additional oil (trust me).
- Mix and serve hot!
Notes
Tempered Oil - can be added after fully cooking the kichdi or before closing the lid of the pressure cooker. It is a personal preference. I make it both ways, based on time.
Storing - refrigerate the cooked vaghareli kichdi for 3 days.
Reheating - Place in a microwave with a loose cover and heat until warmed through.
Picnic Flavor - Cook with peanut oil and use an extra portion when tempering the oil. This keeps the kichdi from turning into mush and gives it a shine that is commonly seen at picnics and gatherings.
1.5 cup sour cream/yogurt combination
1.5 cup of buttermilk
2 cloves of fresh grated garlic
4 strands od chopped cilantro
1 fresh blended jalapeno
salt
pinch of cumin powder
2 cups of water
