Sometimes a Christmas gift can be forgotten. In this case, it was Indian spice and chutney, a gift from my wife … oops. On discovering it the pantry, I made Indian spiced chicken wings a go. It turned out to be a delicious combination, so I cooked it again with chicken thighs.
Indian Spiced Chicken Wings
- Roasting tray and rack
- Sharp knife
- Pastry brush
- 1 kg chicken wings
- 2-3 tsp Spice Kitchen ultimate BBQ mix
- 1-2 tbsp Cheeky Food Company tickly tamarind chutney
- Cherry smoking chunk (optional)
The BBQ mix and chutney (sauce, in reality) came from Cheeky Food Company and Spice Kitchen UK via notonthehighstreet.com. It’s a great spice mix and sauce, great flavours. No commercial connection to the companies.
I used a Big Green Egg for this to get some smoky flavours into the chicken wings. It works just as well in a conventional oven.
- Pre-heat your oven or Big Green Egg (indirect setup) to 175°C/350°F. If using an egg, you can optionally add in a cherry smoking chunk to add more flavour.
- Remove the chicken wings from their packaging and pat them dry, then sprinkle a little salt on them. Then sprinkle over the BBQ mix to get an even coverage.
- Place the rubbed chicken wings on the roasting rack over the tray and put the tray into the oven. If you’re using an Egg, put the wings directly on the stainless steel grid.
- Cook the chicken wings for around 45 mins, then using the pastry brush apply the tamarind chutney to the wings and cook for a further 10-15 mins. Check that the wings are cooked before serving.
Hints, Tips and Pictures
- The chicken wings/thighs can be sprinkled with salt and left uncovered in a fridge to dry out for ultra crispy skin.