Chettinad Chicken Wings

Name: Chettinad Chicken Wings
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12 servings
Cuisine: chettinad
Ingredients: 12 pcs chicken wings (skinless, cleaned, tips removed if preferred); 1 pcs onion (medium, roughly sliced); 2 pcs tomato (medium, chopped); 1 inch ginger (roughly chopped); 6 pcs garlic (cloves, peeled); 12 pcs curry leaves; 2 tbsp dry coconut (grated); 1 tsp fennel seeds; 0.5 tsp cumin seeds; 1 tsp black peppercorns; 2 tsp coriander seeds; 4 pcs dried red chili; 1 inch cinnamon; 3 pcs cloves; 2 pcs green cardamom; 1 pinch turmeric powder; 0.5 tsp red chili powder; 0.5 tsp salt; 1 tbsp lemon juice; 2 tbsp oil; 0.5 cup water (for grinding and cooking masala); 2 tbsp coriander leaves (chopped)

RATING

4.3/5(28)

TASTE SCORE

9/10

These spicy chicken wings are coated in a bold Chettinad masala with black pepper, fennel, curry leaves, and roasted coconut. They come out juicy inside, deeply spiced, and perfect as a snack or side.

PREP

20m

COOK

35m

SERVES

1 PIECE

211 cal

SERVINGS

METHOD · 9 STEPS

prep · ~10 min
Prepare the chicken wings.
1.Wash and pat dry the chicken wings well.
2.Make 2 to 3 shallow slits on each wing so the masala gets in.
3.Rub the wings with lemon juice and 1 pinch of salt.
4.Set aside while you make the Chettinad masala.
roast · ~3 min
Roast the whole spices and coconut.
1.Heat a small pan over low heat.
2.Add coriander seeds, fennel seeds, cumin seeds, black peppercorns, dried red chili, cinnamon, cloves, and green cardamom.
3.Roast until fragrant, about 2 minutes, stirring often.
4.Add the dry coconut and roast 30 to 40 seconds more without letting it burn.
TIPKeep the heat low so the coconut toasts evenly and the spices do not turn bitter.
mix · ~5 min
Grind the Chettinad masala.
Cool the roasted spices slightly, then grind them with onion, tomato, ginger, garlic, half the curry leaves, turmeric powder, red chili powder, and 0.25 cup water to a thick, smooth paste.
rest · ~20 min
Marinate the wings.
Coat the chicken wings with the ground masala and let them rest for 20 minutes so the spices can flavor the meat.
saute · ~6 min
Cook the masala and wings.
1.Heat oil in a wide pan over medium heat.
2.Add the remaining curry leaves and fry for a few seconds.
3.Add the marinated wings along with all the masala.
4.Cook for 5 to 6 minutes, turning the wings so the masala does not catch at the bottom.
simmer · ~20 min
Cover and cook until tender.
Add the remaining 0.25 cup water, cover, and cook on low heat for 18 to 20 minutes. Turn the wings once or twice until they are cooked through and the masala thickens.
TIPCook on low once covered so the wings stay juicy and the spice paste cooks gently.
saute · ~5 min
Reduce the masala and finish the wings.
Uncover and cook for 4 to 5 minutes, turning the wings until the masala clings tightly and the oil begins to show at the edges. The chicken should reach 165°F (74°C) at the thickest part.
garnish
Garnish with coriander leaves.
serve
Serve the Chettinad chicken wings hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the wings very dry before slitting, or the masala will loosen and steam instead of cling.
2
Roast the coconut only until lightly golden; dark coconut can make the Chettinad masala taste bitter.
3
Grind the masala thick, not runny, so it coats the wings well during the marination step.
4
Use a wide pan in step 5 so the wings sit in one layer and the masala reduces evenly.
5
Turn the wings gently while simmering to keep the spice crust intact and prevent the onion-tomato paste from catching.
6
If the masala starts sticking before the wings are done, sprinkle in a spoon or two of water rather than extra oil.
7
These taste even better after a short rest of 5 minutes, which lets the roasted pepper and curry leaf flavors settle into the coating.

RECIPE VARIATIONS

Adapt it for your goals.

extra spicy

Extra-spicy

Add 2 more dried red chilies or a little extra black pepper for a fiercer, more traditional Chettinad-style heat.

dry fry style

Dry-fry style

Cook uncovered a few minutes longer for a drier, thicker masala coating that works especially well as a starter.

boneless

Boneless

Use boneless chicken thigh pieces instead of wings if you want easier eating and quicker cooking with the same masala.

oven finished

Oven-finished

Pan-cook the masala as written, then finish the coated wings under high heat in the oven for lightly charred edges.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Protein-Rich Chicken

Chicken wings provide satisfying protein, making this dish filling and useful for a hearty snack or side.

✓

Spice-Forward With Aromatics

Black pepper, cumin, fennel, ginger, garlic, and curry leaves bring strong flavor without needing heavy sauces.

✓

Tomato and Onion Base

The masala gets body from onion and tomato, adding natural savory depth along with plant compounds from vegetables.

QUESTIONS?

Frequently asked questions

Yes, you can marinate them for a few hours in the refrigerator for deeper flavor. Bring them closer to room temperature before cooking so they cook evenly.