Garam Masala Wings Recipe

Prep wings

Pat the wings very dry with paper towels. If wings are whole, separate tips and discard; keep drumettes and flats. Dryness is crucial for a crisp exterior.

Make rub

In a large bowl, whisk together garam masala, ground coriander, ground cumin, smoked paprika, garlic powder, onion powder, baking powder, salt, and black pepper.

Coat wings

Toss the wings in the bowl with the dry rub and add 2 tbs vegetable oil. Use your hands or tongs to evenly coat every piece. Let sit at room temperature for 15–20 minutes, or refrigerate up to 2 hours for deeper flavor (bring back to room temp before cooking).

Oven method (recommended)

Preheat oven to 425°F (220°C). Arrange wings in a single layer on a wire rack set over a baking sheet lined with foil. Bake for 25 minutes, then flip and bake another 12–18 minutes until deep golden brown and crisp, internal temperature 165°F (74°C). If you want extra crisp, broil 2–3 minutes while watching closely.

Alternative: Frying

Heat 1–2 inches of oil in a heavy pan to 350°F (175°C). Fry wings in batches without crowding for 8–10 minutes until crisp and cooked through. Drain on a wire rack or paper towel-lined tray and immediately toss with a pinch more garam masala if desired.

While wings are cooking, squeeze excess moisture from the grated cucumber using a clean towel or paper towels. In a bowl, combine yogurt, grated cucumber, chopped cilantro, chopped mint, lemon juice, roasted cumin (if using), salt, and black pepper. Taste and adjust seasoning. Chill until ready to serve.

If you prefer a thinner raita, stir in 1–2 tbs cold water or additional lemon juice to reach desired consistency.

Candy pistachios

In a small nonstick skillet over medium heat, combine sugar and 1 tsp water. Stir until sugar dissolves and begins to bubble. Add the chopped pistachios and stir continuously so sugar coats nuts and crystallizes, about 2–3 minutes. Add butter and continue stirring until glossy and evenly coated, about 30 seconds. Immediately spread nuts on parchment to cool and sprinkle with 1/8 tsp sea salt. Break any large clusters once cooled.

Assemble

Plate the wings on a shared platter. Spoon raita into a bowl or drizzle lightly over half the wings. Scatter candied pistachios over the wings and raita. Garnish with remaining cilantro leaves and serve with lime wedges alongside for squeezing.