Perfectly Crispy Indian Style Baked Chicken Wings
- Rashmi Gharat
- 6 days ago
- 6 min read
This healthy Baked Chicken Wings recipe is so quick and easy to make and perfectly crispy. The use of spices adds a ton of flavour to this Indian Baked Chicken Wings and as they are not deep fried, these Crispy Chicken Wings are so much healthier.
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Although crispy on the outside, these Oven Baked Wings are deliciously tender inside. As a large batch of these Baked Chicken Wings can be swiftly made, they are perfect as a starter / appetiser or side dish for any party. Check out how to make Spicy Indian Baked Chicken Wings in a quick video below with tips and tricks.
Quick, easy to follow video with step-by-step instructions of How to make Baked Chicken Wings:
Ultimate Guide to Perfectly Baked Chicken Wings
Chicken wings are a classic favorite, especially when it comes to appetizers. However, traditional frying methods can lead to excessive oil and calories. Fortunately, baked wings provide a fantastic alternative, offering that satisfying crunch without the guilt. Whether you’re throwing a party, enjoying a cozy evening at home, or just treating yourself to a tasty snack; baked chicken wings are perfect. This guide will help you achieve perfectly baked chicken wings, making them the go-to choice.
Preparing the Chicken Wings
Before seasoning, pat the wings dry with paper towels. This step is crucial for achieving that sought-after crispiness that everyone loves in their chicken wings.
Rinse the wings in cold water and then thoroughly dry them with paper towels. Patting each and every chicken wing with a paper towel and making them as DRY as possible is important.
DO NOT miss this essential step as excess moisture can lead to steaming instead of baking. Also, this step will ensure that wings have a light coating of plain flour and are crispy after baking.
Secret to Perfectly Crispy Baked Chicken Wings
The key ingredient that will make Baked Chicken Wings perfectly crispy is Baking Powder. Yes, that’s right, Baking Powder will help to draw that moisture out of the chicken skin.
Prepare a mixture of plain flour (maida) and baking powder to coat the chicken wings.
Make sure you’re using Baking POWDER and NOT baking soda as baking soda won’t help in extracting moisture from the skin.
Also try and use aluminium free baking powder. If baking powder has aluminium, it can give a slight bitter taste.
Apply all the seasoning and spices mentioned in the recipe to the chicken wings and IMMEDIATELY proceed to the next step of coating the wings. DO NOT leave chicken wings for long after applying salt and spices. Longer you leave, more moisture will be created on wings resulting in coating not sticking to the wings and they WILL NOT become as CRISPY and tasty after baking.
The easiest and best way to perfectly coat chicken wings with plain flour (maida) and baking powder mix is to add this flour mixture to a plastic bag, place a few wings in the bag and shake the bag well till all the wings get evenly coated from all over with the flour mix. Then dust off any excess flour so that wings only have a light coating.
Do not add all the wings to the bag at the same time. ONLY add a few wings at a time so that every wing gets evenly coated with the flour mix.
The Baking Technique
The baking technique is where the crispiness really comes to life. Preheat your oven to 220°C/430°F to ensure your oven fried chicken wings cook quickly and evenly and obtain optimal crispiness. Line a baking sheet with aluminium foil for easy clean up and brush some oil on it so that the wings don’t stick.
Arrange your wings in a single layer, making sure they aren’t touching. Avoid overcrowding, give them enough space to breathe and achieve that perfect texture. This will ensure they cook uniformly and achieve that absolute crunch.
Bake your wings in the oven at 220°C/430°F for about 30-40 minutes. Rotate the tray and flip the wings halfway through to ensure even cooking and coloring. Check for doneness by ensuring that the internal temperature of largest wing has reached 74°C/165°F and wings are crispy and golden brown from outside.
Confidently Crispy and Delicious Every Single Time!
These Indian style Baked Chicken Wings are more than just a healthy adaptation of a beloved appetizer; they're incredibly versatile and full of flavor. By applying above mentioned simple tips and techniques, you can create perfectly crispy oven Baked Chicken Wings that are golden brown on the outside and tender inside every single time; flawless to impress your family and friends at any gathering.
A Delicious Way to Enjoy Healthier Wings
Once your easy Baked Chicken Wings are done, the fun begins! Place the crispy spicy Chicken Wings in a basket of lettuce for color contract. Serve these roasted Chicken Wings with a variety of dipping sauces, such as ranch, spicy sriracha or mayo. To cater for your health-conscious guests pair your Indian Style Baked Chicken Wings with fresh veggie sticks like carrots, celery, and cucumber or consider offering a light side salad to create a balanced meal. This balance of flavors and textures will make your appetizer even more appealing.
With these spicy healthy chicken wings, you can enjoy guilt-free indulgence at your next event and it will surely become a cherished favorite. So, preheat that oven, gather your favorite dips, and get ready for a flavor explosion that only Indian Style Chicken Wings can provide!
Measurements for all OvalShelf Recipes:
1 Cup = 250ml , 1 TBSP = 15ml, 1 tsp = 5ml
Check out the Recipe Card and Step-by-Step Instructions with Photos below.
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Step-by-step instructions with photos for Crispy Spicy Indian Baked Chicken Wings:
• Mix plain flour (Maida) and aluminium free baking powder in a bowl and keep aside.
• Using some paper towels/kitchen roll pat each chicken wing and make it as DRY as possible.
• This step is very important, DO NOT miss this step. It will ensure that chicken wings have a light coating of plain flour and are crispy after baking.
• Line baking tray with aluminium foil
• Apply some oil on top.
• Add ginger paste, garlic paste, turmeric (Haldi) powder, salt, red chilli powder, garam masala, black pepper (Kali Mirch) powder to chicken wings and mix well.
• IMMEDIATELY add plain flour baking powder mix in a plastic bag.
• Add a few chicken wings in the bag and close the top of the bag with your hand.
• Shake till all chicken wings get well coated with plain flour mix from all over.
• Then dust off any excess flour from chicken wings so that they only have a light coating and place them on the lined baking tray.
• Coat rest of the chicken wings in this manner. Remember to do only FEW wings at a time. This process should be done IMMEDIATELY after applying salt and spices to chicken wings. DO NOT leave chicken wings for long after applying salt and spices. Longer you leave, more moisture will be created on wings resulting in coating not sticking to the wings and they WILL NOT become as CRISPY and tasty after baking.
• Bake the chicken wings in a pre-heated oven at 220°C/430°F for 30-40 minutes and till wings are crispy and golden brown from outside and internal temperature of largest wing has reached 74°C/165°F.
• Rotate the tray and flip the wings over half way through.
• Crispy, Spicy, Delicious and Healthy Chicken Wings are ready
• Serve immediately with dipping sauces of your choice or with fresh veggie sticks or a light salad on the side.
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