Who doesn’t like chicken wings right? Buffalo Chicken wings with hot sauce poured all over it and with a side of creamy blue cheese dressing used to be one of my favorite dishes to order at restaurants! In fact , that used to be one of the specials offered at our work cafeteria too and every Wednesday I would forsake my homemade lunch for this Buffalo Chicken Salad. I used to think that this was kind of healthy since it was a ‘salad’. So what if the chicken was deep fried with ‘God knows what oil’! But I will admit even now – that was one tasty salad 🙂 The hot sauce had a nice kick to it and the blue cheese dressing perfectly complemented that fiery sauce.
Sorry after having described that in detail and making you (and me) drool, I have to tell you that this dish is not that. However this is still pretty darned good. And considering I baked the chicken instead of deep frying, that makes it even more attractive! No trans-fats here like the deep fried ones. Plus it is really a very simple and easy recipe – only 5 ingredients! I am sure you will like that!
I wanted to make masala chicken wings by adding the Indian spice blend called as garam masala to the marinade. However, I wanted the wings to also be crispy and so I experimented a little bit to come up with this recipe version which turned out to be fabulous – hot, spicy and crispy!
Paleo Spicy Indian Chicken wings
This recipe is inspired by the crispy chicken wings recipe from Mickey Trescott’s new book ‘The Nutrient Dense Kitchen’. Have you ordered your copy yet? Check out my review of the book here in this post. Mickey’s recipe is AIP compliant whereas obviously mine is not. My version has a lot of non-AIP spices including garam masala and cayenne pepper. I also use a tiny bit of baking soda to give it some additional crispness. They came out perfect crispy on the outside and tender on the inside! These are great as an appetizer or as a meal paired with a salad. Do try this recipe and let me know how you like it!
- 18-20 Chicken wings (about 2 lbs) each separated into two pieces
- 2 tbsp cassava flour
- ¾ tsp sea salt
- 1 tbsp garam masala (Use 1½ tsp ground cinnamon, ½ tsp ground mace and 1 tsp ground ginger for AIP version
- 1½ tsp kashmiri chilli powder (use 1 tsp for mild and 2 tsp for extra hot) - OMIT for AIP
- ¼ tsp baking soda
- About 2 tbsp coconut oil
- Pre heat oven to 425 F.
- Take a large baking tray and line with Al Foil. Grease the foil using about 1 tbsp of the coconut oil.
- Take the chicken wings in a large bowl and dry them using paper towels to get most of the moisture out.
- Take another mixing bowl and add all the marinade ingredients - cassava flour, sea salt, garam masala, chilli powder and the salt. Mix well using a spoon.
- Take the chicken wings one by one and using your hands coat each wing with a generous amount of the marinade rub. Try to insert some rub under the skin too using your fingers to get the flavors deep inside.
- Arrange the marinated wings on to the foil lined greased tray. Do not overcrowd (you may have to do in two batches depending upon the size of your tray)
- Place the tray in the oven at 425 F (210 C) and bake for 18-20 mins until the bottom side is crispy. Then take tray out and brush melted coconut oil over the top of all the wings and then flip them one by one and bake again for another 8-10 mins until both sides are cooked and crispy on the outside!
- Remove tray from oven and place a foil on top of the tray (leaving a vent - do not seal completely or else they will get soggy) until serving time.
