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Gunpowder chicken wings recipe

Gunpowder chicken wings recipe

9 ratings

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! See method

  • Serves 6
  • 5 mins to prepare and 40 mins to cook
  • 407 calories / serving
  • Gluten-free
  • Dairy-free


  • 1 tbsp garlic granules
  • 2 tbsp ground cumin
  • 2 tbsp ground coriander
  • 1 tsp chilli powder
  • 1½ tsp bicarbonate of soda
  • 18 Willow Farms chicken wings
  • 100g bunch spring onions, half roughly chopped, rest finely sliced
  • 2 chillies (red or green), 1 roughly chopped, 1 finely sliced
  • 2 x 30g packs fresh coriander
  • 10g fresh mint, leaves picked
  • 3 limes, 1 zested and cut into wedges, 2 juiced
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    28g 39%
  • Saturates

    7g 37%
  • Sugars

    2g 2%
  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 5.5g Protein 32.4g Fibre 4g


  1. 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.
  2. 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.
  3. 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.
  4. Scatter the finely sliced spring onions and chilli, and remaining coriander, over the wings. Serve with the chutney, and lime wedges for squeezing over.

See more BBQ chicken recipes

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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