Indian · Dinner
Clay Oven Chicken Wings
Bone-in chicken wings marinated in yogurt, ginger-garlic paste, and a masala of garam masala, cumin, and Kashmiri chili, then roasted at high heat to mimic a tandoor's char and smoke. Served with a wedge of lime and cilantro, the wings carry a deep smoky-red crust over juicy meat.
$4
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
435Calories
38gProtein
27.8gFat
7.8gCarbs
2.5gSugar
1.6gFiber
1088mgSodium
268mgChol
7.5gSat Fat
518mgPotassium
125mgCalcium
3.1mgIron
0.8mcgVitamin B12
9.2mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Pat the chicken wings dry and score each one with two shallow cuts to the bone so the marinade penetrates deeply.
2
Marinate
Whisk the Greek yogurt, ginger-garlic paste, garam masala, Kashmiri chili powder, cumin, turmeric, lemon juice, mustard oil, and salt together, then coat the wings fully and chill for 2 hours.
3
Roast
Arrange the wings on a wire rack over a foil-lined tray and roast at 475°F (245°C) for 20 to 25 minutes, turning once, until charred black in spots and meat pulls easily from the bone.
4
Rest
Let the wings sit on the rack for 3 minutes so the juices settle and the crust stays crisp.
5
Plate
Transfer the wings to a plate, scatter with cilantro, and serve with a lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken wings, bone-in
- 1/2 cup120g plain full-fat Greek yogurt
- 2 tbsp2 tbsp ginger-garlic paste
- 2 tsp2 tsp garam masala
- 2 tsp2 tsp Kashmiri chili powder
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp ground turmeric
- 2 tbsp2 tbsp lemon juice
- 2 tsp2 tsp mustard oil
- 1 tsp1 tsp salt
- cilantro, for garnish
- lime wedge, for serving
