Crispy, juicy chicken wings coated in a fiery, aromatic Chettinad spice blend. This South Indian twist on a classic appetizer brings bold flavors of black pepper, fennel, and star anise, perfect for game day or a spicy starter.
Prep175 min
Cook45 min
Servings4
Serving size: 5 wings
686cal
49gprotein
16gcarbs
49g
Ingredients
1 kg Chicken Wings (Separated into drumettes and flats)
0.5 tsp Turmeric Powder
2 tbsp Lemon Juice
2 tsp Salt (Divided use)
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
1.5 tsp Black Peppercorns
6 pcs Dried Red Chilies (Adjust to your heat preference)
Crispy, aromatic Chettinad Chicken Wings – perfectly spiced for a protein-packed snack that's soul-satisfying!
This chettinad dish is perfect for snack. With 686.08 calories and 48.61g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 pcs Cloves
1 pc Star Anise
1 tsp Kalpasi (Stone flower, optional but highly recommended)
100 g Shallots (Roughly chopped)
6 pcs Garlic Cloves
1 inch Ginger (Peeled and roughly chopped)
3 tbsp Grated Coconut (Fresh or desiccated)
3 tbsp Vegetable Oil
0.25 cup Water (As needed for grinding the masala)
12 pcs Curry Leaves (For garnish)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Prepare and Marinate the Wings (First Marinade)
Clean the chicken wings thoroughly and pat them completely dry with paper towels. This is crucial for crispy skin.
In a large bowl, combine the wings with turmeric powder, lemon juice, and 1 teaspoon of salt. Mix well to coat evenly.
Set aside for 30 minutes at room temperature.
2
Prepare the Chettinad Masala
While the chicken marinates, heat a dry skillet over low-medium heat. Add coriander seeds, cumin seeds, fennel seeds, black peppercorns, dried red chilies, cinnamon stick, cloves, star anise, and kalpasi.
Dry roast for 2-3 minutes, stirring constantly, until the spices are fragrant. Do not let them burn.
Remove from heat and let the spices cool completely for about 10 minutes.
Transfer the cooled spices to a blender or spice grinder. Add the chopped shallots, garlic cloves, ginger, and grated coconut.
Grind to a smooth, thick paste, adding a tablespoon of water at a time only if needed to help the mixture blend.
3
Cook the Masala and Marinate the Wings (Second Marinade)
Heat vegetable oil in the same skillet over medium heat.
Add the ground Chettinad paste and the remaining 1 teaspoon of salt. Sauté for 5-7 minutes, stirring frequently, until the paste darkens slightly and oil begins to separate at the edges.
Turn off the heat and allow the cooked masala to cool down to room temperature (about 15-20 minutes).
Add the cooled masala paste to the bowl with the chicken wings. Use your hands to rub the paste all over the wings, ensuring they are thoroughly coated.
Cover the bowl and refrigerate for at least 2 hours, or preferably overnight for the deepest flavor.
4
Bake the Chicken Wings
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top.
Arrange the marinated wings in a single layer on the wire rack, making sure they are not overcrowded.
Bake for 20-25 minutes.
Carefully remove the baking sheet, flip each wing over, and return to the oven.
Bake for another 15-20 minutes, or until the wings are deeply browned, crispy, and cooked through. The internal temperature should reach 165°F (74°C).
5
Garnish and Serve
Once cooked, transfer the hot wings to a serving platter.
Garnish with fresh curry leaves and chopped coriander leaves.
Serve immediately with lime wedges and thinly sliced onion rings on the side.
