These low carb Indian chicken wings are marinated in amazing spices! Gluten free, dairy free, LCHF and keto friendly recipe.
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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.
Check out all my low carb Indian recipes!!
How to Make Marinated Indian Chicken Wings
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 actually ate all these myself 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
- 6 chicken wings, tips removed, remaining sections cut in half
- ¾ cup unsweetened coconut milk
- 1 tsp ground cumin
- 1 tsp onion powder
- ½ tsp turmeric
- ½ tsp ground coriander
- ¼ tsp salt
- ¼ tsp cayenne
- Mix together the coconut milk, spices and salt. Add the chicken wings, stir, and cover. Leave in the fridge for 4-24 hours.
- Preheat the oven to 380F.
- Place the chicken wings onto a baking sheet lined with foil or a silicone mat. Roast for 30-35 minutes until cooked through.
4g net carbs per serving.
Dipping sauce is made from sour cream, dried mint, cilantro paste and fresh cilantro. Negligible carb count.
Nutrition InformationYield 2 Serving Size Half the recipe
Amount Per ServingCalories 538Total Fat 44gSaturated Fat 25gCholesterol 111mgSodium 412mgCarbohydrates 6gNet Carbohydrates 4gFiber 2gSugar 3gProtein 28g