In this recipe, you’ll learn how to marinate wings in honey and Indian spices before baking and finishing them in an irresistible homemade chutney.
| Level: | Intermediate |
| Total: | 1 hr 55 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 2 pounds chicken wings, separated at drumette joint
- 2 tablespoons honey
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne
- 2 cups water
- 1/2 teaspoon asafoetida
- 1 teaspoon ground ginger
- 1/2 teaspoon cayenne
- 1/2 teaspoon garam masala
- 1 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1 1/4 cups sugar
- 3 tablespoons tamarind concentrate, preferably Tamcon brand, available at specialty stores and online
Instructions
- Put the wings in a large bowl, followed by honey, olive oil, salt, garam masala, cumin, paprika, and cayenne. Toss to combine, then transfer to a zip-top bag. Let rest 30 minutes, overnight, or up to several days in the refrigerator.
- Bring 2 cups of water to a simmer in a small saucepan, then add the asafoetida, ginger, cayenne, and garam masala. Meanwhile, toast cumin and fennel in a small skillet until they’re fragrant and slightly smoky. Transfer to a small bowl to cool, then grind the seeds in a mortar and pestle until they’re coarse and sandy. Add to water-and-spice mixture, followed by the sugar, and stir to combine. Add tamarind and continue cooking for 20 minutes.
- Preheat oven to 400 degrees F. After 20 minutes, check chutney for consistency—it should look like a chocolate sauce. Remove from heat to cool. Meanwhile, line a rimmed baking sheet with aluminum foil; place a wire rack on top of the baking sheet and arrange the marinated chicken wings in a single layer. Bake 20–25 minutes. Remove from oven and transfer wings to a large bowl. Toss with the chutney, then replace wings on the rack and bake again, 5–10 minutes, until golden brown.
- Remove chicken wings and serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 264 |
| Total Fat | 12 g |
| Saturated Fat | 3 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 0 g |
| Sugar | 24 g |
| Protein | 13 g |
| Cholesterol | 84 mg |
| Sodium | 224 mg |
Reviews
The variety of spices mixed together,marinated overnight and tossed with the chutney sauce, make this dish absolutely delicious! I did not change a thing about the recipe, except to double it. My family loved it, and we couldn’t stop going back for more. I will make it again and again!
Love this recipe. I use it on chicken thighs, duck legs and duck breasts as well. I did found a very good quality jarred tamarind chutney in a specialty store which saves a lot of time….
The Indian Spices seem daunting at first, but I was able to look them up and find comparable in my pantry. These are Fantastic Wings, and I will be using this recipe for all my bone-in chicken dishes! Absolutely Delicious!