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BAKED CURRY CHICKEN WINGS WITH KASHMIRI CURRY DIP

A crispy wing, with a kicky, spicy, curry yogurt and tomato dipping sauce. Perfect as a snack or appetizer.
Course Main Course
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4

Ingredients

  • 4 pounds of chicken wings , split
  • 3 tbsp baking powder
  • 2 tbsp curry powder
  • 2 tsp kashmiri chili powder
  • 1/2 tsp garlic powder
  • 1.5 tsp kosher salt
  • 3/4 tsp cracked pepper

KASHMIRI CURRY DIPPING SAUCE

  • 1/2 cup Greek yogurt
  • 1 large roma tomato , finely chopped
  • 2 cloves garlic , minced
  • 1 tbsp Entube Curry Paste
  • 1 tsp kashmiri chili powder , or to taste
  • 1 tsp kosher salt
  • 1/2 tsp cracked pepper
  • chopped cilantro for garnish

Instructions

  1. Preheat the oven to 250F. Adjust the racks so that one is in the lower middle, and the other is in the middle. Line a baking sheet with tinfoil. Place a cooling rack over it. Spray the cooling rack with a non-stick spray (olive oil or avocado oil)
  2. Take the wings and place in a large ziplock bag (or a plastic container with a lid)
  3. Add the baking powder, curry powder, kashmiri powder, garlic powder, salt and pepper. Seal and shake well till all pieces are coated completely.
  4. Place each piece onto the baking sheet, skin side up. Place the sheet onto the lower rack and bake for 25 minutes.
  5. Move baking sheet to the middle rack and increase heat to 400F. Bake another 30-40 minutes until cooked through.
  6. In the meantime, combine all the dipping sauce ingredients in a bowl. Taste and adjust seasonings.
  7. Garnish with chopped cilantro.

Recipe Notes

This will feed four as a meal, or more as an appetizer.

Feel free to kick up the heat with more kashmiri powder.

Instead of the usual carrot and celery sticks, serve with cauliflower florets, pepper slices and snap peas for a more Indian vibe! They would taste great dipped in the dipping sauce as well.