This dish offers a delightful exploration of Indian spices, showcasing the depth and warmth of Indian spices. Complemented by the subtle tanginess of tomato, these wings are not just a tasty snack, but a celebration of flavor. Perfect for those who love to experiment with spices and savor the richness of Indian cuisine, this recipe is a testament to the art of balancing robust flavors in cooking.
Chicken Wings: chicken wings offer a delightful texture and absorb the spices well.
Garam Masala: A quintessential blend of Indian spices, garam masala brings warmth, earthiness, and a touch of sweetness, serving as the dish’s flavor backbone.
Lemon Juice: Adds a bright, citrusy note, cutting through the richness of the spices and balancing the overall flavor profile.
Tomato Paste: Provides a subtle acidity and tanginess, complementing the warmth of the garam masala and enriching the marinade’s texture.
Sea Salt: Enhances the flavors of the other ingredients and adds necessary seasoning to the dish.
Ginger: Adds a fresh, zesty, and slightly spicy flavor, which pairs well with the garam masala and enhances the dish’s overall aroma.
Onion: Onion rings used in the broiling process infuse a subtle sweetness and additional depth of flavor to the wings. They also help to raise the chicken wings from the pan so the wings can crisp on all sides.
Broiled Curry Chicken Wings | Garam Masala Wings
- 1 pound chicken wings
- 10 ½ teaspoons garam masala converted for ease to 2 1/2 tablespoons plus 2 teaspoons
- Juice of 1/2 lemon
- ¼ cup tomato paste
- ½ teaspoon sea salt or to taste
- 2 tablespoons ghee or oil of your choice
- 1 tablespoon ginger cut into sticks
- 1 onion cut into rings
- Position the top oven rack about 8 inches from the broiler and pre-heat your broiler for 15-20 minutes.
- In a medium-sized bowl, mix together the tomato paste, garam masala, salt, and half of the ginger sticks. This forms a rich, flavorful marinade that perfectly coats the wings.
- Add the chicken wings to the bowl. Toss to coat.
- Brush the baking sheet with oil or ghee. Lay onion rings on a baking sheet and arrange the wings on top. Broil them for 10 minutes on each side, allowing the intense heat to perfectly crisp the skin while keeping the inside succulent.
- Once broiled to perfection, remove the wings, and drizzle them with the fresh juice of half a lemon. Garnish with the remaining ginger sticks.