Use Moji's Chicken Wings Masala packet to prepare these finger-lickin’ wings in about an hour. Make a family-friendly version or choose to spice it up by blending with your favorite hot sauce. Anchored by Moji’s signature garam masala, Moji's Chicken Wings spice blend has savory layers of flavor without the heat of red chili. Game-time, dinnertime or anytime, there will be no leftovers!
Masala Wings
Chicken Wings Masala: Bold, Finger-Lickin' Indian Flavor Explosion!
shireen qadri
Rated 5.0 stars by 1 users
Category
Meat/Fish
Cuisine
Indian
Author:
shireen qadri
Servings
4-6
Prep Time
15 minutes
Cook Time
45 minutes
Use Moji's Chicken Wings Masala packet to make irresistibly spiced, finger-lickin’ wings in about an hour. Create a family-friendly batch or turn up the heat by blending with your favorite hot sauce. Anchored by Moji’s signature garam masala, this blend delivers deep, savory layers of flavor—without the burn of red chili. Whether it’s game-time, dinnertime, or anytime, one thing’s for sure—there won’t be any leftovers!
Ingredients
Spicy
- 3 pounds chicken wings (drumettes and wingettes), patted dry; air-chilled is preferred.
-
1/2 cup of your favorite hot sauce. Use a medium heat level hot sauce to balance well with the masala. Cholula Original or Frank’s Red Hot Original both work well.
-
1 packet Moji Masala Chicken Wings Masala
Family-Friendly
- 3 pounds chicken wings (drumettes and wingettes), patted dry; air-chilled is preferred
- 1/4 cup olive oil
- 2 tablespoons tomato paste
- 3 tablespoons full-fat plain yogurt (optional)
- 1.5 teaspoons salt
- 1 packet Moji Masala Chicken Wings Masala
Directions
Marinade
- Step 1 In a medium-to-large size mixing bowl blend all ingredients (wet ones first) until well incorporated.
- Step 2 Add the chicken to the marinade in batches and coat evenly.
Baking
- Step 1 Use middle rack. Preheat oven to 450 degrees. Place a baking rack on a foil-lined baking sheet. Lay wings side-by-side but not touching. Cover loosely with a piece of foil.
- Step 2 Bake for 25 minutes, then remove cover and cook for about 20-25 more minutes, or until chicken is fully cooked with a dark brown, crispy, slightly blistering coat. You can opt to broil for the final 1-2 minutes with the oven door slightly ajar. Make sure to closely monitor the wings while broiling to ensure they don’t dry out or burn.