Tikka Chicken Wings
Chicken wings are one of my many favorite foods. They are versatile and I could happily eat them every day which is what happened while I was testing this recipe.
These babies are spicy in a well-rounded way meaning they won’t burn your face off if you’re not a fan of spicy food but they aren’t drab and dull either. The turmeric and other spices balance the cayenne very well and leave you feeling warm and satisfied.
Also, this recipe uses ingredients that are probably in your kitchen already so you don’t have to make any special trips to the grocery store. The only thing you may not have is garam masala but you can easily make it using any recipe you find online (I prefer this one from Bon Appetit)
Tikka Chicken Wings
Ingredients
1 cup yogurt
4 garlic cloves minced
4 teaspoons grated ginger
1½ Tablespoons coriander
2 teaspoons cumin
1 Tablespoon turmeric
2 teaspoon garam masala
1 teaspoon cayenne
1 teaspoon brown sugar
2 lbs. chicken wings
Chopped cilantro, for garnish
Minced shallots, for garnish
Directions
Mix everything but the wings together in a large bowl until well combined. Add the wings and toss to evenly coat. Transfer everything to a zip-lock bag or cover the bowl and marinate for at least 30 minutes
Preheat the oven to 400 and line a large sheet pan with foil.
Remove wings and shake off the excess marinade and discard. Spread them evenly across the prepared sheet pan so they are not overlapping.
Bake the wings for 20 minutes, flip the wings and rotate the pan, bake 20minutes longer or until the wings are cooked through and lightly charred. Cool slightly before transferring the wings to a platter and garnishing with cilantro and shallots.
Note: If the wings are cooked through but don’t look charred, put them under the broiler to crisp them up. Optional, not necessary.
Gochujang-Ginger Wings
1.3 billion pounds of wings will be consumed today, Superbowl Sunday. I don’t even know who is playing tonight during Jlo’s concert but I am for sure having these wings. They are sweet, sticky, a little spicy and addictive. The best part? I already have all the ingredients in my kitchen and you probably do too. A quick pulse in a food processor makes this recipe super easy so you can get on with your night. Like many of my recipes, this one works but it isn’t a commandment. If you don’t have orange-apricot marmalade, don't sweat it. Use whatever you have on hand and enjoy your own creation!
Gochujang-Ginger Wings
Ingredients
2lbs party wings (about 12)
2-inch piece of ginger, roughly chopped
1 Fresno chili pepper, chopped and seeded
1/3 cup gochujang
1/3 cup orange-apricot marmalade
3 tablespoons soy sauce
3 tablespoons fish sauce
toasted sesame seeds, for garnish
cilantro, for garnish
Directions
Combine everything but the wings, sesame seeds and cilantro in a food processor and blend until smooth.
Toss the wings with the sauce in a large bowl and allow to marinate about 30 minutes.
Preheat the oven to 425 and line a cookie sheet with foil or a silicone mat.
Arrange the wings in an even layer and bake for 20 minutes. Remove the wings from the oven and baste with the remaining sauce. Bake the wings for 10 more minutes, then remove from the oven and allow to cool slightly before serving.
Plate the wings and garnish with toasted sesame seeds, cilantro and lime wedges.