“That should spice things up.”
Shane Vandiver
Shane Vandiver
It’s time to let some spice into our lives. I have a spring in my step as I carry along finger-licking good ‘Indian Chicken Wings’ to celebrate summer and have a ‘Virtual Bloggers Dinner’ for Monica Bhide’s new cookbook, Modern Spice. The recipe from her book is a brilliant twist to the great American classic, where Monica uses a cream marinade, instead of a yogurt-based marinade which is conventionally used in Indian cooking. Be forewarned, the marinade is so good & irresistible on its own, that you can almost serve it as a tangy dip! Having kept away from wings as they are usually served deep fried, this is a refreshing new take! Indian Chicken Wings is a keeper of a recipe, so well worth stocking up spice jars for.”
Mark Bittman has written the introduction to her gorgeous new book, her third so far, & it is creating quite a rage. Taking Indian cooking to dizzying new heights, with this book Monica reignites a passion for Indian cuisine made easy at home. An easy way to use Indian spices in cooking, breaking away from tradition when required, & yet, managing to keep the connection going. It’s a bold book, an exciting look at fusion cuisine, & with good timing. The book arrives at a time when food bloggers are cooking up a storm. It’s time to get the ‘perfect pantry’ together and incorporate a lot of fun food into your meals. 
I bumped into Monica quite by chance. My first introduction to her was through my friend Chris Walker of Mostly Food Journal, who had done a review of the book a while ago, & sent me a link in April ’09. Next read about Modern Spice in Heidi’s post on 101 Cookbooks when she made Chili Pea Puffs from the book. Maybe our paths were meant to cross, because a few days later I ran into an urgent tweet from Jaden of Steamy Kitchen asking anyone for the correct pronunciation of Monica Bhide as she was going in for a recording in 10 minutes. Twitter continued to surprise me, & I intercepted Monica’s tweet about the virtual party to see if anyone else wanted to join. I’m always game, so I tweeted right back. We exchanged a couple of mails, and here I am. Monica’s a wonderful, warm person & will be visiting India later this year. 
In the meantime, onto the finger-licking good appetizer that I’ve chosen to carry to the party. Indian Chicken Wings! How yum does that sound? I think it’s a brilliant twist to the great American classic! Indian chicken wing recipes are few & far between, and this one is different because of the marinade. 
This recipeis on it’s way to Marla & Dara to “Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.”
INDIAN CHICKEN WINGS
Here’s an American classic with a twist. These grilled wings provide all the flavor yet are healthier than their deep-fried cousins. I make these in bulk, as they freeze well. When you are ready, just throw them on the grill and get ready to party.
Reprinted with permission from Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen by Monica Bhide. (Simon & Schuster, 2009)
Serves 6 to 8
Prep/Cook time: about 25 minutes, plus 3 hours marination
Ingredients:
1 cup heavy cream
1 tablespoon store-bought ginger-garlic paste
½ teaspoon ground turmeric
½ teaspoon ground cumin
1 ½ teaspoon ground coriander
2 teaspoons red chile flakes
2 tablespoons fresh lemon juice
1 ½ teaspoons dried fenugreek leaves, crushed
1 teaspoon dried mango powder
2 tablespoons vegetable oil
1 ½ teaspoons table salt
¼ teaspoon freshly ground black pepper
2 ½ pounds chicken wings (about 20 wings), tips cut off
Nonstick cooking spray
Store-bought chaat masala for garnish
1. In a large bowl, combine the cream, ginger-garlic paste, turmeric, cumin, coriander, chile flakes, lemon juice, fenugreek, mango powder, vegetable oil, salt, and pepper.
2. Add the chicken wings and toss to thoroughly coat them. Refrigerate, covered, for at least 3 hours.
3. Turn on the broiler to high. Line a baking sheet with foil and spray it lightly.
4. Place the wings on the baking sheet. Pour any remaining marinade on top of the wings.
5. Broil the wings about 4 inches from the heat until cooked through, about 12 minutes on each side or until they begin to brown well. Turn the wings once.
6. Serve sprinkled with chaat masala.
Reprinted with permission from Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen by Monica Bhide. (Simon & Schuster, 2009)
Serves 6 to 8
Prep/Cook time: about 25 minutes, plus 3 hours marination
Ingredients:
1 cup heavy cream
1 tablespoon store-bought ginger-garlic paste
½ teaspoon ground turmeric
½ teaspoon ground cumin
1 ½ teaspoon ground coriander
2 teaspoons red chile flakes
2 tablespoons fresh lemon juice
1 ½ teaspoons dried fenugreek leaves, crushed
1 teaspoon dried mango powder
2 tablespoons vegetable oil
1 ½ teaspoons table salt
¼ teaspoon freshly ground black pepper
2 ½ pounds chicken wings (about 20 wings), tips cut off
Nonstick cooking spray
Store-bought chaat masala for garnish
1. In a large bowl, combine the cream, ginger-garlic paste, turmeric, cumin, coriander, chile flakes, lemon juice, fenugreek, mango powder, vegetable oil, salt, and pepper.
2. Add the chicken wings and toss to thoroughly coat them. Refrigerate, covered, for at least 3 hours.
3. Turn on the broiler to high. Line a baking sheet with foil and spray it lightly.
4. Place the wings on the baking sheet. Pour any remaining marinade on top of the wings.
5. Broil the wings about 4 inches from the heat until cooked through, about 12 minutes on each side or until they begin to brown well. Turn the wings once.
6. Serve sprinkled with chaat masala.
I can almost smell these spicy wings from here. I'm going to have to come visit you. 😉
Sprinkled with Chaat Masala?! That's an idea 🙂
OMG, your blog is fantastic! I love the recipes and the pictures are totally o-mi-gosh!
oooh, is dried mango powder quite difficult to get? i've never heard of it! i dont particularly like chicken wings, i almost never eat it. but with this combination of ingredients (i'm liking the heavy cream), i'll definitely polish off the whole plate! x
These sound sooo good. Hot wings are so great, but only if they are hot through authentic spicing, and not through artificial means. This sounds like a perfect combo!!!
What gorgeous photos! And the wings sound delicious, a nice change from the ordinary.
Always looking for new things to do with wings! Loving Monica's recipes – I made the Paneer with Apricot-Mango Chutney.
What a terrific preparation for the wings! I love the spices here and very intrigued by mango powder.
These chicken wings looks so so droolie dleicous.
You bet I am going to make this as summer holidays are almost here and then the snack and drink evenings will be there.
So i can tantalize my guests with these delicous wings.
I have been reading about Monica Bhide's book at Heidi's.. she tried quite a few of her recipes. I need to get my hands on her book.
The desi version sounds awesome..
My husband adores chicken wings. He's eat them every day if I allowed it. I think this spicy version will meet his love of wings and my love of Indian spices.
Must find mango powder…
Your wings look delicious! I keep hearing good things about this book, so I think I need to add it to my collection.
All this food looks SO good! I'm always scared to look at your blog cause your pics put mine to shame. 🙂 But everything looks so delish. I am starting drool!!
Perfect Summer dish! I lov yur chicken wings:) They look wonderful:)
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How nice that you got to meet Monica (kind of) as well! I love the chicken wings– those chili peppers are calling to me like a siren.
I wonder if you can substitute paneer for the chicken? Half my family is veg and the other half will feast happily on the chicken!
absolutely delicious!! would love to put my hands on those wings hehehehe
This is a great idea! You know I don't think I've ever had Indian spiced wings but I love Indian spices and wings so why not? Thanks for sharing Deeba 😀
These spicy chicken wings sound delicious and I love that you can freeze them!
those sound and look amazing!
the braided bread looks fabulous and the spicy wings would make any chicken lover go crazy for it:)
Your wings are fantastic. Makes a perfect treat while watching a sport game on TV (for DH and my son).
Deebaaaah…I love your photos – not as much as I would like a basket of wings but they are super! I'll bring the cold beer.
Your bread looks just beautiful! Love the braid!
The spices all sound amazing for chicken wings. I will have to check this book out!
Wow, you must have really enjoyed these… they sound so delicious!
Wow, I am loving this version. Cream is a great idea, I always use yogurt and for one version I use coconut cream. Those pictures are simply delicious!
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This is my favorite marinade ever. The chicken wings are so juicy and absolutely heavenly. Like you have said in your blog, I loved the marinade so much the first time around, that now I make double the quantity of the marinade. I have made this for atleast 6 parties / dinners now and everyone who has eaten it has loved it. They asked me for the recipe, how to make it…. It an instantaneous hit!!! Thanks so much for sharing this recipe…. it’s a keeper for sure….
I have used this marinade to make vegetables, shrimp, just about anything that I can think of!!!
These chicken wings would be perfect for the appetizer portion of the Get Grillin’ event I am hosting with Cookin’ Canuck. Please submit this and any two others if you wish for a chance to win an awesome giveaway – a year at a prestigious virtual cooking school 🙂
hi deeba! this is kind of an urgent query (ies)….
how long can the marinated chicken be kept in the fridge?
also what cream did you use? amul or 35%?
thanks in advance!