Like spicy hot chicken wings? You are going to love this version!
Spicy hot chicken wings are one of my all time favourites. The problem is, they are usually quite fatty and that’s not good for someone like me who gains weight just looking a photo of a burger.
Did you know that half the calories in most spicy hot chicken wings are in the skin? In Indian cooking, chicken skin is usually removed. It just isn’t needed for flavour when you’re serving the chicken with a delicious and spicy sauce.
You could either skin the wings yourself or visit your local Asian shop where the butchers do it for you. That’s what I do.
This recipe was given to me by my friend and chef Moh Hoque which he developed for a spicy food eating contest. Made his way, it is seriously difficult to eat as the sauce is so spicy hot. It burns your mouth and lips and also brings tears to your eyes.
I decided to give his recipe a try using, as he suggested, Carolina reaper chilli powder but I used less. The Carolina reaper is the spiciest chilli on the planet. If you can take this heat, this is a fun one to serve. If not, try using a milder chilli powder like Kashmiri chilli powder or even paprika.
I normally BBQ my chicken wings but as these were being served in such a spicy sauce and it was freezing outside, I just added the chicken wings raw and let them cook in the sauce. They were so good but next time, I’ll be grilling them over the hot coals!
Here are more curry house curry favourites you might like to try!
- Chicken Korma
- Chicken Madras
- Chicken Dhansak
- Lamb Rogan Josh
- Lamb Vindaloo
- Chicken Chilli Garlic
- Chicken Patia
- Lamb Bhuna
- Chicken Tikka Masala
International & UK OrdersYield: 4
Spicy HOT Chicken WingsPrep Time 10 minutesCook Time 10 minutesTotal Time 20 minutes
- 12 chicken wings
- 1 tbsp rapeseed oil
- 1 tbsp garlic and ginger paste
- 1/2 tbsp mixed powder or curry powder
- 1/2 tbsp garam massala
- 1 tsp Carolina chilli powder or taste/heat
- 1 tbsp tomato purée
- 1 tbsp sugar or honey
- 100ml of base sauce
- 1 fresh lime
- Pinch of dried methi leaves
- Salt to taste
- 1 tbsp coriander leaves - finely chopped
- Heat the oil over medium high heat until really hot. Add the garlic and ginger paste and fry for 30 seconds.
- Stir in the mixed powder/curry powder, garam masala, chilli powder, tomato puree and honey/sugar. Give it all a good stir and the stir in the base sauce. This will come to a boil. Add the chicken wings and allow them to cook in the simmering sauce. If you need to add a little more base sauce or water to cook the chicken through, do it.
- To finish, squeeze the lime juice over the top and sprinke with the dried methi leaves. Check for seasoning and add salt to taste. Garnish with the coriander to serve.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Wednesday 3rd of March 2021
How long do you cook the wings in the sauce usually and can this recipe be made leaving the skin on the wings
Thursday 4th of March 2021
Just cook them until they are cooked through, I would estimate 7-10 minutes. You could certainly leave the skin on but there is no real flavour without frying the chicken first but if it is easier definitely just leave the skin on. Thanks Dan
Monday 18th of March 2019
Hi Dan As I look at the pictures of the prepared dish and the recipe, I can tell it looks delicious! Chicken wings are one of my favourite dishes, although I don't eat it a lot. Also, I don't like food that tastes bland, so I like spicy food, nothing is too hot for me. So I love the combination of spice and chicken wings. What side dishes can you make with these chicken wings? Or can you use it as a main course? I would really like to try to make this dish! And I'm definitely going to try it. Regards, Nina
Tuesday 19th of March 2019
Thank you. I usually just serve this as a starter course as it is quite spicy. That said, you could serve it as a main. As there is so much flavour in this one, something quite bland as a side is all you need. Perhaps a little white rice to cool it down or a simple green salad.
Tuesday 8th of January 2019
I did these tonight, with a few differences, and they were fab.
We used skinned chicken legs split with the thigh cut in two. We're not into too much heat so kept it at a rounded 1/2 tsp of cayenne. Next time I would use 2 juiced limes and a 1/2 tsp of fenugreek in the sauce at the end. We cooked it in the pan, took out the chicken when cooked and reduced the sauce down even further to pour over the top. On a BBQ I would cook in the pan until just about done, brown on the BBQ and then pour over the reduced sauce.
But they were really really good and will do again
Tuesday 8th of January 2019
Great to hear! Thank you.