Homemade Indian Chicken Tikka Wings Recipe

Ingredients

• 10whole chicken wings
• 240 ml (1 cup)full-fat coconut milk
• 1½ tablespoonsground coriander
• 2 teaspoonsground chilli pepper
• 1¼ teaspoonssalt
• ½ bunchfresh coriander, chopped
• 3 clovesgarlic, chopped
• 60 ml (¼ cup)fresh lemon juice
• 60 ml (¼ cup)fresh lemon juice
• 60 ml (¼ cup)full-fat coconut milk
• ½ bunchfresh coriander
• ⅛ teaspoon (or more to taste)salt
• 1–2 tablespoonserythritol or your preferred sweetener

Instructions

1. 1

   Prepare and marinate

   Using a sharp knife, separate the wings from the drumettes. Discard the tips or save them for stock. Mix the tikka marinade ingredients in a large resealable bag, add the wings and leave to marinate for 24–48 hours.

2. 2

   Grill the wings

   Take the wings out of the marinade and pat them dry with kitchen paper. Season with salt and pepper. Preheat the grill, oil the grate and cook the wings for about 10 minutes per side, until cooked through.

3. 3

   Blend the sauce

   While the wings cook, put the sauce ingredients in a blender and blend until combined. Taste and adjust the seasoning; the sauce should be both tart and sweet.

4. 4

   Serve the wings

   Take the cooked wings off the grill and either pour the sauce over them or serve it alongside. The recipe makes 20 wing pieces and serves 4.

5. 5

   Use the oven

   Spread the chicken wings out on a baking tray and bake at 175°C (350°F) for 30–40 minutes, or until cooked through. Finish under the grill for a few minutes to colour the wings.

What are tikka wings?

Tikka refers to pieces of meat seasoned with spices and cooked, often after marinating. This recipe applies that idea to chicken wings, using coconut milk, ground coriander and chilli before grilling.

The recipe pairs the savoury, spiced wings with a lemon-and-coriander sauce. The sauce’s citrus and sweetness balance the rich coconut marinade.

Nutrition and macros by portion

The nutrition label shows one serving as written: 396 calories, 23g protein, 2g carbs, 33g fat.

The chicken wings provide most of the protein and fat, while the coconut milk contributes additional fat. The recipe is very low in carbohydrates; serve it with vegetables and a portion of rice or flatbread if you want a more balanced plate.

The marinade

Coconut milk: Full-fat coconut milk forms the base of the marinade and helps the ground spices coat the wings. Keep the wings in the marinade for the stated 24–48 hours.

Spices: Ground coriander brings an earthy note, while chilli pepper adds heat. The marinade also includes salt, chopped garlic and fresh coriander.

Handling the wings

Separate the pieces: Cutting the wings into wings and drumettes makes portions easier to serve. The tips can be discarded or saved for stock.

Pat them dry: Blot off the marinade before grilling so the wings are not dripping when they go onto the grate. Oil the grate as directed to help with sticking.

Grilling and doneness

Even cooking: Arrange the wings on the preheated, oiled grill and cook for about 10 minutes per side. The method calls for cooking them until cooked through; check the thickest part of a piece before serving.

Oven option: Spread the wings out on a baking tray and bake at 175°C for 30–40 minutes, then finish them under the grill for a few minutes to add colour.

Balancing the sauce

Citrus: Blend the lemon juice with coconut milk and coriander for a fresh, tangy sauce. The ingredient list includes lemon juice twice; use both listed amounts.

Sweetness: Add the erythritol or preferred sweetener, then taste the sauce. Adjust the seasoning until it has the tart-and-sweet balance described in the method.

Serving the wings

Sauce on top: Pour the blended sauce over the wings just before serving for an even coating. Alternatively, offer it on the side so each person can add as much as they like.

For a fuller meal, serve the wings with rice or flatbreads and a crisp salad or vegetables. These sides complement the spiced chicken and give the meal more variety.

Recipe notes & tips

• Allow 24–48 hours for the wings to marinate, as stated in the method.
• Pat the wings dry before grilling to remove excess marinade.
• Oil the grill grate before adding the chicken.
• Turn the wings after about 10 minutes and cook the other side until cooked through.
• Blend the sauce while the wings cook to have it ready for serving.
• Taste the sauce before serving and adjust its sweetness and seasoning.

Variations

• Oven-bake: Bake the wings at 175°C for 30–40 minutes, then finish them under the grill for colour.
• Adjust the heat: Use less ground chilli for a milder batch.
• Serve sauce separately: Put the sauce in a bowl so diners can add it to taste.
• Change the sweetener: Use your preferred sweetener in place of erythritol, as the recipe allows.
• Save the tips: Keep the discarded wing tips for stock instead of throwing them away.

Common mistakes to avoid

• Skipping the marinade: The recipe relies on a 24–48-hour marinating time, so plan ahead.
• Grilling wet wings: Blot off excess marinade before cooking to avoid putting dripping wings on the grate.
• Forgetting to oil the grate: Oil it before adding the chicken to help prevent sticking.
• Rushing the cook: Follow the approximate 10-minutes-per-side timing and check that the wings are cooked through.
• Overlooking the sauce balance: Taste it and adjust until it is both tart and sweet.

How to store

Refrigerate leftover cooked wings and sauce in separate airtight containers and use within 3–4 days. Reheat the wings until hot throughout, in the oven or on the grill; serve the sauce chilled or let it come briefly to room temperature.

Frequently asked questions