Marinate chicken wings ahead of time in a simple homemade masala paste for an explosion of spicy Indian flavors. Serve with lemon wedges and steamed basmati rice.
Ingredients
- ground coriander: 2 tsp
- ground cumin: 2 tsp
- ground cardamom: 0.5 tsp
- hot Chili powder: 0.5 tsp
- ground black pepper: 0.5 tsp
- ground cloves: 0.25 tsp
- vegetable oil: 1 Tbsp
- water: 1 Tbsp
- salt: 1 tsp (or more if needed)
- chicken wings, cut in 2, tips discarded: 5 piece
Metric Conversion
Stages of cooking
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Combine coriander, cumin, cardamom, chile powder, pepper, and cloves in a dry pan over low heat. Stir until fragrant. Remove from heat, add oil and water, and stir until combined. Set spice paste aside.
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Rub salt over wings in a shallow dish, then rub spice paste all over. Cover and refrigerate, 4 hours to overnight.
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Preheat an outdoor grill for high heat and lightly oil the grate. Add wings and cook, turning halfway, until well browned, 15 to 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
