Baked Spicy Tandoori Chicken Wings is my Indian version of the popular hot buffalo wild wings in America. The chicken wings are especially relevant during the very popular ‘The Super Bowl’ in America.
The history behind the invention of the chicken wings is very interesting. Do you know that 50 years ago, chicken wings were the least desirable cuts of the chicken and it was often cooked into a stock ? The credit of the invention of this dish is not affirmative but according to the local folks, the popular story is that Teressa Bellissimo, owner of Anchor Bar in Buffalo, New York created this dish by mistake.
As per the narration by her son, one night he arrived late at his parent’s bar unannounced, along with his friends. He asked his mother to prepare some quick starter. As luck would have it, that day there was a mis-delivery of wings, instead of neck and backs for making the bar’s spaghetti sauce. Finally to use this unexpected resource, Teressa fried the chicken wings and then dipped them in the cayenne sauce, served them with celery and caesar sauce.
Whether this story is true or not, the chicken wings exploded in popularity in America and the city of Buffalo officially declared July 29, 1977, to be Chicken Wing Day. Till date, the chicken wings are featured in every restaurant menu of American cuisine.
Traditionally the chicken wings are fried and then dipped in hot sauce. However, to make it less loaded with calories, I have baked these wings , dipped them in a hot sauce, flavored by tandoori masala powder and sriracha sauce and yet they still taste spicy ,delicious and mouth-watering just as the fried wings.
The inspiration for this dish is from Chef Kunal Kapur’s recipe on chicken wings in My Yellow Table.
- 8 chicken wings
- 1.5 tbsp olive oil
- ½ tsp ground black pepper
- pinch of salt or as per taste
- 1 tbsp chopped fresh green leaves of the green onions
- Cooking oil spray to grease the baking sheet
- For wing sauce :
- ¾ cup tomato ketchup
- 6 tbsps sriracha sauce
- 1 knob ginger peeled, smashed and finely chopped or grated
- 8-10 garlic cloves smashed, peeled and finely chopped or grated
- 1 tsp cayenne (adjust as per your spice preference)
- 1 tbsp lemon juice
- 4 tsp tandoori masala powder
- 2 tbsp finely chopped coriander stems
- ¼ cup water
- Preheat oven to 350 degrees F. Marinade the chicken wings with olive oil ,black pepper and salt. Place the wings onto a greased baking sheet and bake in the preheated oven for 12-15 minutes. Take out the wings from the oven and let it rest for 10 minutes.
- Prepare the sauce. Heat a medium size pan on low medium flame. Add tomato ketchup, sriracha sauce, ginger, garlic, cayenne, lemon juice, tandoori masala powder, chopped coriander stems and water. Stir and mix well. Bring the mixture to a simmer and let it simmer for 2-3 minutes till the mixture thickens to the consistency of a sauce. Turn off the heat. Keep the sauce aside.
- Dip the wings into the sauce, and place back on the baking sheet. Reserve the remaining mixture as the dipping sauce. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings 10 minutes before taking them out from the oven, brush some sauce over it and continue to bake until done.
- Serve the baked spicy tandoori chicken wings hot with the wings sauce, garnished with chopped green leaves.