These delicious Masala Chicken Wings with a sticky, tangy, spicy, sweet, sauce will have you going back for more and more. Adapted from Asha Shivakumar’s Masala Chicken Wings in her cookbook “Meatballs & Masala – Incredible India Dishes with an American Twist” …and see here blog here Food Fashion Party.
Asha's Masala Chicken Wings
These delicious Masala Chicken Wings with a sticky, tangy, spicy, sweet, sauce will have you going back for more and more. Adapted from Asha Shivakumar's Masala Chicken Wings in her cookbook "Meatballs & Masala - Incredible India Dishes with an American Twist"
- 1 tbsp fresh grated ginger
- 1 tbsp minced garlic
- 2 tbsp low-sodium soy sauce
- 2 lb. chicken wings
- 1 tsp vegetable oil
- 10 cloves garlic thinly sliced
- 1 jalapeño thinly sliced
- 1/2 tsp garam masala
- 2 tsp low-sodium soy sauce
- 1 tbsp chili sauce Maggi Hot & Sweet sauce
- 1 tbsp ketchup
- 1/2 cup fresh pineapple juice or orange juice
- 1 tsp arrowroot powder
- 1/2 tsp pepper
- 1 tbsp cilantro chopped, for garnish
Mix the tbsp of ginger, tbsp of garlic, and 2 tbsp of soy sauce in a bowl or ziploc bag. Add the chicken wings and toss to coat. Marinade 2 hours to overnight.
Take the chicken out of the refrigerator so it can come to room temperature while you preheat the oven to 400F.
Pour the chicken out onto a sheet pan. Cook 20 minutes.
While your chicken is cooking, make your sauce. Heat the oil over very low heat. Add the garlic and jalapeño. Cook for 2 minutes until soft.
Add the garam masala, soy sauce, chili sauce, and ketchup. Stir to combine.
Mix the pineapple juice and arrowroot powder well in a small bowl or cup. Add to the pan and stir to incorporate. Continue to stir as it thickens. Once thick, turn off the heat. Add the pepper and scallion.
Once the chicken is cooked, add it to the pan with your sauce and toss to coat. Serve immediately garnished with the cilantro.