Chicken Wings Recipe | Instant Make In 25 MINS | Chicken Wings

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Welcome To  The World Of Wings

 

“You just make Chicken Wings as stated below and you automatically gets the full flavor and aroma of chicken wings. If anyone makes this dish ones then I definitely say that they will make twice also. So, check this recipe guide with pics to make delicious Chicken Wings in just 25 minutes. 🙂

This juicy, quick-marinated, ginger-spiked chicken wings on the bed of bright fresh cilantro leaves, and lime squeezers is coming to save your day.

        Why This Recipe Is Weeknight-Fancy SOS

Chicken wings have become a beloved staple in the world of comfort food, captivating the taste buds of food enthusiasts everywhere. Whether enjoyed as a snack, appetizer, or the star of a meal, these succulent, flavorful morsels have gained a cult following. From their humble beginnings to their diverse global variations, chicken wings continue to soar in popularity and offer an endless array of tantalizing flavors. This is really simple & easy recipe.

To double its taste some sauces can be used like tomato ketchup or green chutney. It will enhance the chicken wings flavor.


Since then, chicken wings have evolved into various styles and flavors, ranging from classic Buffalo-style, which is typically tangy and spicy, to a wide array of other sauces and seasonings, such as barbecue, honey mustard, garlic Parmesan, teriyaki, and more.

 

Easy Lemon Pepper Wings Origin

Lemon pepper wings, known for their zesty and tangy flavor, have become a popular variation of chicken wings. While their precise origin is difficult to trace, their popularity can be attributed to the influence of Southern cuisine and African American cooking traditions.

The use of lemon and black pepper as a seasoning combination is believed to have originated in African American communities in the southern United States. Lemon pepper seasoning itself has a long history, with references to its use dating back to the late 1800s. However, the specific application of lemon pepper to chicken wings gained traction more recently.

The rise of lemon pepper wings can be attributed to the culinary creativity and innovation of African American cooks and chefs. These wings gained prominence through the influence of soul food restaurants and barbecue joints, particularly in the Southern states. African American culinary traditions heavily influenced Southern cuisine, and chicken wings, being a versatile and affordable cut of meat, provided a canvas for flavorful experimentation.

As lemon pepper wings gained popularity, they spread beyond the African American community, becoming a favorite among people of various backgrounds. Today, lemon pepper wings can be found on the menus of countless restaurants, sports bars, and wing joints across the United States and beyond. They have even become a staple flavor at popular wing chains and fast-food establishments.

Lemon pepper wings are typically made by coating the chicken wings in a mixture of lemon zest, black pepper, salt, and other spices. The wings are then baked, grilled, or fried until crispy and golden. The result is a tantalizing combination of citrusy brightness from the lemon and a robust kick from the black pepper.

While the exact origin of lemon pepper wings may be challenging to pinpoint, their journey from African American culinary traditions to mainstream popularity showcases the ingenuity and influence of diverse cooking styles. Today, lemon pepper wings continue to be a beloved flavor profile, providing a zesty and aromatic twist to the ever-popular chicken wing.

Ingredients-Notes & Substitutions

Chicken Wings: You can use either fresh or frozen. If frozen, thaw them overnight in the refrigerator. Remove the tips of chicken wings and split at the joint, then pat dry with paper towels and trim off any excess loose fat using kitchen shears.

For the marinade, you need:

  • Ginger & Garlic paste: I recommend to use good paste which would neither so thin nor thick. It is very good in flavour & gives a unique texture into the wings.                                                
  • Salt & Pepper: As required.                                                                                                   
  • Turmeric powder: Gives a vibrant colour to the marinade.                                               
  • Garam masala: I prefer to use homemade, but you can also use a good quality branded masala.                                                             
  • Kashmiri red chili powder: Made from dried Kashmiri (north-Indian) chilli, this is like a spicier cousin of paprika. It can be found at Indian grocery stores and online, but if unavailable, substitute with an equal quantity of paprika (regular) plus a pinch of cayenne. Skip the cayenne if you prefer it mild.                  
  • Chaat masala: A blend of Indian spices, chaat masala can be found in specialty stores or online. It gives a tangy flavor to the chicken, so it can be substituted with a little lemon juice.
  • Dried fenugreek leaves: Also called Kasoori Methi, this dried herb gives an earthy and fragrant touch to the marinade. Fenugreek leaves are milder than the seeds, and should be fairly easy to find in your local Indian store or online, but they are optional if you can’t find them.
  • Fresh Cilantro: Be sure that cilantro should be fresh otherwise it will not give a good fragnance as well as best taste. Buy from vegetable shop and available in all shops.
  • Lime juice: Fresh is always better for best flavor. Lime juice helps tenderize the meat.
Step By Step Instructions for Chicken Wings
  • Prep the chicken wings: If not already cut, remove the tips of chicken wings, then split them at the joint. Pat dry with paper towels and trim off any excess loose fat using kitchen shears. 

 

  • Mix the ingredients: In a large mixing bowl, combine ginger & garlic paste, lime juice, salt, pepper, garam masala, coriander powder, red chilli powder & all the dry spices to make the marinade. 
  • Combine everything: Add the wings to the marinade. 

 

  • Toss and chill: Use tongs to toss the chicken wings in the ginger,garlic & all dry spices mixture until they are well coated, then refrigerate 10-15 mins.

 

How to make Chicken Wings in Pan

🔘Took a pan & heat for a while. Add butter, I recommend to use butter as it is very tasty & gives a marvellous flavour to wings. Unsalted butter can also be used(optional).

 

🔘Put ginger and garlic paste into it. It adds delicious, savory notes and a heavenly aroma that’s quite unique to Indian cuisine.

🔘Pour some lemon juice. Lemon helps add flavor and tenderize the chicken.

 

🔘Now last but not the least, add marinated chicken wings into the pan and cover it with the lid for 15-20 mins.

 

📌Note: Make sure that the flame should be medium to high otherwise if the flame got high only then chicken wings will not get cooked well and remain flimsy from inside and can get rot from outside.

 

Instructions for marinating Chicken Wings For Oven/Air Fryer (Optional)

Oven Directions

Line a baking sheet with aluminum foil and place the wings, skin side up. Brush any leftover marinade over the wings. Bake in a pre-heated oven at 425°F for 30 minutes.

Remove from the oven and brush the wings lightly with oil. Switch the oven to ‘Broil’. Broil the chicken wings in the oven, 1-2 minutes on each side, until the skin is crisp and slightly charred.

Marinated chicken wings on a baking tray

Air Fryer Instructions

Preheat the air fryer for 2 minutes at 375°F. Place the chicken wings in a single layer in the basket, then cook for 22 to 25 minutes.

Remove the basket and shake it twice during the cook time, about every 8 minutes. Now increase the heat to 400°F and cook for 2 to 4 minutes, until the skin is crispy and golden brown.

Chicken wings inside of an air fryer basket

Serving Suggestion

Serve with Cilantro Jalapeno Sauce, Cilantro Chutney or Mint Chutney, along with thinly sliced onions sprinkled with chaat masala.

 

To make a meal, pair with Saffron rice or lemon rice along with Cucumber Raita or Avocado Raita. Another great pair is this Indian spiced Mac and Cheese.

FAQs

 

Q. Is pan chicken wings good for you?

A. While the spices can be quite high in sodium, chicken wings is not unhealthy. These wings are also gluten-free and low in carbs.

 

Q. What’s the difference between tikka and tandoori?

A. Tikka refers to ‘bite-size’ food that has been typically made on a skewer, while tandoori meats can be whole.

 

Q. What is the difference between chicken wings and chicken wingettes?

A. Most chicken wings that you buy or eat (including for this recipe) are actually wingettes (or even drumettes). They are the middle part of a chicken wing, while drumettes are the top. Chicken wings are the drumette, wingette, and tip.

If you like this recipe then try our other Chicken Recipes

Chicken Burger

Tandoori Chicken

Butter Chicken

Did you make this recipe? Please give me a comment below! For more quick & easy recipes, FOLLOW ME on FacebookInstagram,  Pinterest and Youtube.

Chicken Wings Recipe Card

North Indian Kitchen
Mind blowing Chicken Wings made in butter which gives it smoothiness and creaminess.
5 from 2 votes
Prep Time 10 minutes
Cook Time 30 minutes
Marination Time 20 minutes
Total Time 1 hour
Course Appetizer, Main Course
Cuisine American, Indian
Servings 5
Calories 558 kcal

Equipments

1 Pan Recommended
1 Air Fryer
1 Oven

Ingredients

  • 1 kg Chicken Wings (approx 16 wings)
  • 6 tablespoons Lemon Juice
  • 1 tablespoon Ginger paste(minced)
  • 1 tablespoon Garlic paste (minced)
  • teaspoon Salt
  • ¾ teaspoon Turmeric powder
  • 2 teaspoon Garam masala
  • 1 teaspoon Coriander powder
  • 1 teaspoon Kashmiri red chili powder
  • 2 teaspoon Paprika
  • 1 teaspoon Chaat masala
  • 1 tablespoon Dried Fenugreek leaves (Kasoori methi) optional

For Finishing

  • 2 tablespoon Cilantro chopped
  • Fresh Lemon/lemon juice

For Manination

  • Ginger & Garlic paste
  • Salt & pepper: as required
  • Turmeric powder
  • Garam masala
  • Kashmiri red chili powder
  • Chaat masala
  • Dried Fenugreek leaves
  • Fresh Cilantro
  • Lime juice

Instructions
 

  • Prep the chicken wings: If not already cut, remove the tips of chicken wings, then split them at the joint. Pat dry with paper towels and trim off any excess loose fat using kitchen shears. 
    Mix the ingredients: In a large mixing bowl, combine ginger & garlic paste, lime juice, salt, pepper, garam masala, coriander powder, red chilli powder & all the dry spices to make the marinade. 
    Combine everything: Add the wings to the marinade. 
    Toss and chill: Use tongs to toss the chicken wings in the ginger,garlic & all dry spices mixture until they are well coated, then refrigerate 10-15 mins.
    How to make Chicken Wings in Pan
    🔘Took a pan & heat for a while. Add butter, I recommend to use butter as it is very tasty & gives a marvellous flavour to wings. Unsalted butter can also be used(optional).
    🔘Put ginger and garlic paste into it. 
    🔘Pour some lemon juice. 
    🔘Now last but not the least, add marinated chicken wings into the pan and cover it with the lid for 15-20 mins.
    Instructions for marinating Chicken Wings For Oven/Air Fryer (Optional)
    Oven Directions
    Line a baking sheet with aluminum foil and place the wings, skin side up. Brush any leftover marinade over the wings. Bake in a pre-heated oven at 425°F for 30 minutes.
    Remove from the oven and brush the wings lightly with oil. Switch the oven to 'Broil'. Broil the chicken wings in the oven, 1-2 minutes on each side, until the skin is crisp and slightly charred.
    Marinated chicken wings on a baking tray
    Air Fryer Instructions
    Preheat the air fryer for 2 minutes at 375°F. Place the chicken wings in a single layer in the basket, then cook for 22 to 25 minutes.
    Remove the basket and shake it twice during the cook time, about every 8 minutes. Now increase the heat to 400°F and cook for 2 to 4 minutes, until the skin is crispy and golden brown.

Video

Notes

  • To make a big batch of these chicken wings, I recommend using the pan. For just the five of us in my family, I prefer the pan. It does take two batches to go through a pound of chicken wings, but they turn out so crispy that it's worth the extra step.
  • Pat dry the chicken wings to enable even marination and cooking.
  • For a milder spice level, cut garam masala and chili powder in half.
  • Since the wings have skin on, marinate them for a maximum of 15-20 mins  for the flavors to seep in.
  • For an extra flavor boost, brush the leftover marinade (if any) over the chicken wings before cooking.
  • Fenugreek leaves are optional, but highly recommended as they add an earthy and floral aroma and flavor to the marinade.
  • The nutrition facts below are my estimates and are based on 5 chicken wings per serving. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.
Nutrition Facts
Chicken Wings Recipe Card
Amount per Serving
Calories
558
% Daily Value*
Fat
 
38
g
58
%
Saturated Fat
 
11
g
69
%
Cholesterol
 
179
mg
60
%
Sodium
 
1059
mg
46
%
Potassium
 
539
mg
15
%
Carbohydrates
 
7
g
2
%
Sugar
 
2
g
2
%
Fiber
 
2
g
8
%
Protein
 
44
g
88
%
Vitamin A
 
2561
IU
51
%
Vitamin C
 
8
mg
10
%
Calcium
 
84
mg
8
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Chicken Wings
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10 Comments

  1. 5 stars
    Very good recipe. I like your blog because your recipes are in a very easy and simple way.

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