Crispy Masala Chicken Wings || Baked Spicy Chicken Wings (Paleo, Whole30)
Prep time
Cook time
Total time
Crispy Chicken Wings flavored with garam masala and baked to perfection!
Author: Indira Shyju
Recipe type: Appetizer, Main Course
Cuisine: Indian Fusion
Serves: 4-6
RecipeIngredients
- 18-20 Chicken wings (about 2 lbs) each separated into two pieces
For the marinade rub:
- 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
RecipeInstructions
- 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.
Recipe by Cook2Nourish at https://cook2nourish.com/2019/03/crispy-masala-chicken-wings-baked-spicy-chicken-wings-paleo-whole30.html