These low carb Indian chicken wings are marinated in amazing spices!
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Before I moved to the U.S. in 2009, I used to cook a lot of Indian food. These days I’ve traded it for Mexican cooking! But I’m still a huge fan of the amazing flavor that a combination of Indian spices like cumin, coriander and turmeric can create. It is super easy to make Indian food mild, medium or hot – just change the amount of cayenne added.
To make the marinade, mix together unsweetened coconut milk, ground cumin, onion powder, turmeric, ground coriander, cayenne and salt in a bowl.
Using a sharp knife or strong kitchen scissors, snip off the wing tips from the chicken, then cut the two remaining sections in half. I do this by bending them backwards until a bone pops out, then cutting along that join. Add the chicken wings to the marinade, stir well, and cover. Leave in the fridge for at least four hours – but overnight would be good too!
When ready to cook, place the wings on a baking tray lined with foil or silicone mat. Note: The turmeric in the recipe will temporarily stain a silicone mat but a run through the dishwasher removes it. Roast in a preheated oven for 30-35 minutes until cooked through.
I decided to serve the wings with a quick dipping sauce made from sour cream, cilantro paste, dried mint and fresh cilantro – just ingredients I happened to have on hand!
I sprinkled some finely chopped green onions over the wings and they were ready!
I ate all these for a lunch meal, but they’d also work well for an appetizer for two to share.Marinated Indian Chicken Wings #lowcarb Click To Tweet