Chicken wings baked with Kerala masala / Indian spice flavored chicken wings / Chicken wings recipe

Chicken baked to perfection with crispy outside and succulent juicy inside. The meat is cooked in its own fat with just 1 tsp oil  to mix up the marination and to ensure it does not burn that is all.I love experimenting with wings because they are fail proof, the latest  being on July 4th .When innumerable grills in the neighborhood  heat up, going on at almost the same time, outdoor and backyard parties are in full swing.
Charcoal some how does not appeal to me as the meat gets the smoke smell I like the electric grill instead or the good old oven .

Now comes the highlight of the day- watching fireworks.Everyone goes to mountains and hill tops to get a clear view.They do it every year and it is  a tradition .We on the other hand stay indoors.
Ask me why  ask me na… he.. hee.. we get a  spectacular view of  fireworks from our patio.No worry about parking space and no fights for spots 🙂 trust me when I say this people reserve best spots three days in advance by parking their RV and camping on the best spots.Now that is the spirit right !!!

Last year on July 4th I made  Piri Piri Chicken   .This year I wanted to go with crispy wings and try baking it with Kerala masala ..I must say it was a hit .

Very important: For best results slightly warm  up all the spices . When it cools down powder it. Also warm up the powders too.Believe me using freshly powdered ingredients and plantain leaves gives the authentic taste.
I use a coffee grinder to powder the spices.


Chicken wings-12 (with skin)
Part A
Chili powder-1 tsp
Turmeric powder- 1tsp
Part B
Peppercorn- 5-6
Fennel seeds- 1/2 tsp
Coriander seeds-1 tbsp
Whole red chili -2
Cinnamon- 1 small piece
Clove – 3 pieces
Cardamom- 2 pods
Curry leaves- 5-6 leaves only
Green chili-1
Ginger -1 inch piece
Garlic- 4 -5  flakes


1.First dry roast the whole spices for a few minutes on medium heat then powder it then coarsely grind everything to  thick paste adding  the ginger,garlic ,green chili and 1 tsp of  olive oil or coconut oil.

2.Cut the chicken wings  into pieces if u like . Wings have three parts.The first two pieces have flesh while the tip fold is just bone So I usually discard the third fold only.Wash ,drain and pat dry if u want.

3.Marinate overnight, chicken wings with part A and  refrigerate it  . Two hours before baking apply the paste in part B.Depending on the climate u live you may leave at the counter.

4.Put a plantain leaf at the bottom of  a  flat baking tray and lay the chicken wings in one layer no overlapping.
Bake in the oven at 400 F for 40 minutes in the middle rack.Start with skin and flesh side up then turn once after about 20 minutes   then finish off with skin side up again to crisp up for last 10 minutes..I leave it in the oven to crisp up some more for another 10 minutes after switching off .Take it out of the oven loosely cover it for few minutes before serving.

I served it with Coleslaw,Jalapeno poppers,celery sticks and bread.

I was racing against sunlight to take photos so half the things are missing in pics.:).Please bear with me because I cook chicken all the time in the evening and they never make it to the blog because taking pics after dark is very difficult 🙂


  • I would really recommend  to use skin on pieces the outside crisps up,  makes the wings really tasty by keeping it juicy and soft inside and prevents it from drying out.
  • Note that I have used only 1 tsp oil in the whole recipe as once the wings are in the oven  the fat melts and  cooks in its own fat. 
  • The chicken does not stick to the plantain leaves so it need not be sprayed with oil.
  • I do not like chicken to have any sour taste if you want you may add vinegar 1 tsp or so .

Chicken wings comes in a picnic pack of 20 I usually buy that and marinate and keep separately for different recipes.I try with garlic,hot sauce,buffalo anything I find interesting .So this time too I kept 8 from this pack for murg malai flavored.I was so devastated I can’t tell you by the end result and  my daughter was asking me why does it smell like payasam..he hee can’t blame her as  the ingredients that went into it and stood ahead are milk with cashew,cheese,cream,butter,cardamom powder…only sugar was missing! If there is no regular spice and heat then my herd is like.. what chicken !!!

Hope you like it.


52 Replies to “Chicken wings baked with Kerala masala / Indian spice flavored chicken wings / Chicken wings recipe”

  1. Shree

    wow this looks yum Meena. staying indoors is what even we did for July 4th 😉 It was so crowded everywhere right ! I am bookmarking this recipe for weekend.

  2. Navaneetham Krishnan

    Lovely infused of spice up flavors. My fav is also these baked chicken wings but I had to cut down on them, firstly because of my cholesterol level and the not nice findings about chicken wings.

  3. Rekha Vengalil

    Wow this looks delicious and very tempting. For me, I love the smoked meat.. 😉 You seem to have had a wonderful time!

  4. Rafeeda AR

    loved those chicken wings… and lol at the malai chicken wings tasting like payasam… can't stop laughing… oru chicken payasam aakamayirunnu… haha… 😛 all the explanation of july 4 reminds me of the national day celebrations here in the uae, i guess closer to that time, i will post pics of what goes on here… 🙂

  5. Priya

    Those looks absolutely tempting Meena. You get to enjoy the fireworks from your patio – Lucky girl 🙂 And he he 🙂 That Murgh Malai smelling like payasom…The Techie complained about the chicken being 'weird' when we ordered Malai Chicken at a restaurant…Too sweet and 'payasom like' 😀 I had to brush away my plans for making it at home to a dark corner 🙂

  6. Chitz

    Yum is the word.. And by now u must have understood that I have bookmarked this recipe !!
    Ahh, if u have a great patio then u r the luckiest.. No traffic, no crowd, u can enjoy the fireworks all by urself with ur family !!
    I like the comment of ur daughter on the Malai chicken 😉 Even my better half does the same when the non veg dish is not spicy 🙂

  7. Meena Kumar

    He hee..Priya that same recipe appeared in two very popular blogs so I thought it would be really good and followed it to dot.I used a lot of pepper powder but it did not withstand against the milk products I guess:)

  8. Meena Kumar

    Rafee,I think I should try ur newspaper recipe instead with just some cream that is all and not all milk products I guess :).Ya u should post as we are clueless about what happens there 🙂

  9. Meena Kumar

    Chitz,da try it please and send me a pic so I can post it here:)
    Nattil oru ambalathinde aduthu thamasikum pole ullu.Pinne ivide ellam oru sambhavam aakum atra thanee:)
    Looks like we all are so used to spice that any alteration seems bland he heeee..

  10. Sona - quick picks/pick quicks

    guess what Meena, i am soo curious to have a glimpse of your home. Especially the patio. Kaanichu tharuvo ? 😀 is it on a raised level..? I rememebr running back home after our palliperunaal , up to the terrace of the first floor to watch the vedikettu..and the wings..they difeinitely will be great esp with the indian touch !

  11. Meena Kumar

    Njan pic ayachu tharam.Ya its a hilly area.Unlike our place having firework for all festivals here it happen only once a year so u can guess thats the excitement:). Thank you, Sona.

  12. Sona - quick picks/pick quicks

    hey Meena. sorry i forgot to tell you. my Pick Quicks blog is a no-reply blog. so athindae mailinu reply cheythal, i wont receive it. If you have received a new notification of my post on quick picks, athinu reply aayitu ayachal mathie. that i will gat.pinnae…A very very Happy Friendship Day to you !! Have a great day ahead !

  13. Meena Kumar

    I am not sure why it is said so I assume because of the fat that remains with the meat when we make curries etc.. Usha.Here the fat gets a chance to melt completely with the heat and helps in browning the chicken and all the excess stays in the pan unlike curries.Hope that answers 🙂

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