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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.
For 4 servings
Prepare and Marinate the Wings (First Marinade)
Prepare the Chettinad Masala
A rich and aromatic mutton curry from the Chettinad region of Tamil Nadu. Tender mutton pieces are simmered in a fragrant gravy made from freshly roasted spices and coconut, creating a deeply flavorful dish.
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A fiery and aromatic chicken curry from the Chettinad region of Tamil Nadu. Tender chicken is cooked in a flavorful gravy made with freshly roasted spices, coconut, and a hint of tanginess. A true classic for spice lovers.
A fragrant and spicy chicken curry from the Chettinad region of Tamil Nadu. This thin, flavorful gravy, known as salna, is packed with freshly ground spices and is the perfect side for parottas, idiyappam, or dosas.
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.
This chettinad recipe takes 220 minutes to prepare and yields 4 servings. At 686.08 calories per serving with 48.61g of protein, it's a moderately challenging recipe perfect for appetizer or snack or main_dish.
Cook the Masala and Marinate the Wings (Second Marinade)
Bake the Chicken Wings
Garnish and Serve
After marinating, thread the wings onto skewers and grill over medium-high heat for 15-20 minutes, turning occasionally, until charred and cooked through.
Replace the chicken wings with 500g of paneer cubes, cauliflower florets, or whole mushrooms. Adjust marination and cooking times accordingly (paneer will cook much faster).
After sautéing the masala paste, add 1 cup of water or thin coconut milk and simmer. Add the baked wings to the gravy and simmer for another 5 minutes before serving.
Chicken is an excellent source of high-quality protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The spice blend is rich in ingredients like turmeric (curcumin), ginger, garlic, and black pepper, which are known for their potent anti-inflammatory and antioxidant properties.
The heat from dried red chilies and black peppercorns can provide a temporary boost to your metabolism, aiding in calorie burning.
To reduce the heat, decrease the number of dried red chilies to 2-3 and black peppercorns to 1 teaspoon. You can also serve it with a cooling yogurt-based dip (raita) to balance the spice.
Absolutely! You can prepare the roasted spice powder and store it in an airtight container for weeks. You can also make the full wet paste and refrigerate it for up to 3 days or freeze it for a month.
Kalpasi is a type of lichen with a unique earthy, woody aroma that is characteristic of Chettinad cuisine. While there's no perfect substitute, you can omit it. The dish will still be delicious, just missing that specific authentic note.
It can be part of a balanced diet. The wings are a great source of protein, and the spices offer anti-inflammatory benefits. However, chicken wings contain skin and fat. Baking them instead of frying is a healthier cooking method. For a leaner option, you could use skinless chicken breast pieces.
A typical serving of Chettinad Chicken Wings (about 5-6 pieces) contains approximately 450-550 calories. The exact number can vary based on the size of the wings and the amount of oil used.
Yes, an air fryer works wonderfully for this recipe. Preheat your air fryer to 380°F (190°C). Arrange the wings in a single layer and cook for 20-25 minutes, flipping them halfway through, until crispy and cooked through.