Hara Masala Wings

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It’s Friday! Time for some chicken wings!

These wings are a nice departure from your typical Friday night fare. They’re a spin-off of one of my favourite Indian curries where pieces of bone-in chicken are slowly cooked in a slew of aromatic spices and a creamy yogurt sauce. This recipe has all the flavour without all the fuss. And the obligatory basmati rice.

The ‘hara masala’ refers to the fresh green herbs and chillies that are blended with ginger, garlic and freshly ground garam masala. For this recipe you can use a pre-made garam masala if you wish but I highly recommend following my recipe below. There’s several versions of garam masala that vary from region to region, no one recipe being right or wrong except mine is definitely the best (just kidding!).

Hara Masala Wings:
Serves 2-4

Ingredients for Garam Masala:

  • 1 tablespoon black cumin seeds
  • 1 teaspoon black peppercorns (I used black and white)
  • 1 teaspoon cardamom pods
  • 1 medium sized cinnamon stick
  • ½ teaspoon cloves

Ingredients for Hara Masala Wings:

  • 2 pounds chicken wings, tips removed and cut in two
  • ½ cup fresh mint leaves
  • ½ cup fresh cilantro
  • ¼ cup green onions
  • 3 Thai green chillies, deseeded
  • ¼ cup full fat coconut milk or yogurt
  • 1 tablespoons ghee
  • Juice and zest of one lime
  • 2 cloves garlic
  • 1 cm of ginger
  • 1 heaping tablespoon garam masala
  • 1 teaspoon kosher salt

Instructions:

First, make your garam masala by lightly toasting all your spices and grinding them finely. Although my molcajete is mighty nice for a photo-op, it’s only being used because I broke my spice grinder. Be smart — use a grinder.

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Nine hours later, you’ll have made about a quarter cup of garam masala. Store the excess garam masala in an airtight jar in a cool place for future use.

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Collect all the ingredients for the wing sauce…

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…And stick it all into a blender until it becomes a smooth paste. Now dump it on your wings and coat them well with the sauce. Let the wings marinate in the refrigerator for at least an hour.

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Take the marinated wings out of the refrigerator at least 30 minutes before you’re ready to cook and preheat the oven to 425°F on the bake setting. Skewer your wings onto skewers long enough to rest on a baking sheet or bake them straight on a wire rack atop a baking sheet.

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Bake them for 40 minutes, flipping them over at the halfway mark. They should be well browned.

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Devour.

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Comments

    • asima says

      It’s moderately spicy but it depends on the heat of your peppers. For K I just coated them with less marinade. You’ll be able to tell how spicy it is if the marinade burns your eyes after blending it 😉

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