Madras Chicken Wings
75 Min

Madras Chicken Wings

This recipe has been in slow development for almost 10 years and we are still tweaking it for perfection. There are two layers of masala for the marinade to get to well seasoned crispy wings! 
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Cook Time

120 Minutes



Step 1
Marinate the chicken wings in the first marinade and bake at 250°F for 30 minutes.
Step 2
Combine all of the above with 1 cup water and purée.
Step 3
Pour over the wings, toss evenly and bake the wings again at 200°F for another hour.
Step 4
The wings should be crispy and dry and evenly coated with the marinade masala.

First Marinade Masala:

3 pounds chicken wings, tips removed

1 tablespoon freshly ground black pepper

1 tablespoon amchur

1 tablespoon BBQ masala

2 teaspoons sea salt

Second Marinade Masala:

1 tablespoon tamarind extract

1/4 cup jaggery (or brown sugar)

5 whole ghost peppers

1 tablespoon chile powder

1/4 cup plain whole milk yogurt

3-inch piece fresh ginger, skin intact

1 tablespoon BBQ masala

2 teaspoons sea salt

Notes & Variations

  • Amchur is a dried green mango found at most Indian grocers.
  • Jaggery is a raw palm sugar also found at most Indian grocers.
  • Find BBQ masala at but to make your own blend: combine 2 parts kalonji seeds, 1 part black cumin and black pepper, 1/2 part cardamom seeds. Roast for 5 minutes in a 300°F oven, cool, then grind. Add 1 part amchur powder.
  • The wings can be cooked a day or two before and reheated before serving. Alternatively, marinate in the first or second masala and leave them overnight.
75 Min

Stock Your Pantry

Can we interest you in some more tamarind?

Here are two fun ways to make good use of it!

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