Gunpowder chicken wings
Bring Indian flavours to your BBQ with these gunpowder chicken wings. Coat your meat in a fiery marinade and serve with a fresh and fragrant chutney for dipping – these won’t hang around for long!
- Mix the garlic, cumin, coriander, chilli powder and bicarbonate of soda in a bowl; season. Add the chicken wings, turning to coat well in the spice mix.
- If cooking in the oven, preheat to gas 6, 200°C, fan 180°C. Arrange the wings on a baking tray and cook for 35-40 mins, turning occasionally, until golden, crisp and cooked through. Alternatively, cook for 25 mins, then finish on the barbecue over an indirect heat for 5-10 mins.
- Meanwhile, put the roughly chopped spring onions and chilli, most of the coriander, the mint, lime zest and juice in a food processor. Blitz to a smooth sauce, scraping down the edges as needed. Spoon into a bowl.
- Scatter the finely sliced spring onions and chilli, and remaining coriander, over the wings. Serve with the chutney, and lime wedges for squeezing over.
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Tip: Marinate the chicken up to 2 hrs ahead. The chutney will keep in the fridge for up to 3 days.
Low energy tip: To make in an air-fryer, bake the wings in batches at 180°C for 20 mins, turning halfway.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
Freezing and defrosting guidelines
Freeze chutney only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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