Indian-Style Cumin Wings

Indian-Style cumin wings are the perfect starter.

Time Overview

• Prep time: 15 minutes

• Marinating time: 30 minutes (can extend to 2 hours for deeper flavor)

• Cooking time: 25–30 minutes

• Total active time: ~45 minutes

• Total time (including marination): ~1 hour 15 minutes

Ingredients

For the wings

• 10–12 chicken wings (approx. 450–500g)

For the marinade

• 2 tsp cumin seeds

• 1 tsp cumin powder

• 1 tsp coriander powder

• ½ tsp turmeric

• 1 tsp Kashmiri chili powder (or paprika for mild heat)

• ½ tsp black pepper

• 1 tbsp ginger–garlic paste

• 1 tbsp lemon juice

• 2 tbsp yogurt (helps tenderize)

• 1–1½ tsp salt (adjust to taste)

• 1 tbsp oil

For finishing

• 1 tsp ghee or butter

• ½ tsp roasted cumin powder

• Fresh coriander, chopped

• Lemon wedges

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Equipment Needed

• Mixing bowl

• Mortar & pestle or spice grinder (optional but ideal for toasting cumin)

• Air fryer OR oven OR stovetop skillet

• Baking tray with rack (if using oven)

• Tongs

• Small pan for roasting cumin seeds

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Preparation

1. Prep & Toast Spices (5 minutes)

1. Heat a small pan on medium.

2. Add 2 tsp cumin seeds and dry-roast until aromatic and slightly darker.

3. Lightly crush half of them using a mortar & pestle; keep the rest whole for texture.

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2. Make the Marinade (5 minutes)

In a bowl, combine:

• Toasted crushed cumin

• Cumin powder

• Coriander powder

• Turmeric

• Kashmiri chili powder

• Black pepper

• Ginger–garlic paste

• Yogurt

• Lemon juice

• Salt

• Oil

Mix into a thick paste.

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3. Marinate the Chicken (30 minutes)

• Pat wings dry and coat evenly with the marinade.

• Let rest for at least 30 minutes.

• For best flavor, marinate 1–2 hours.

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4. Cook the Wings (25–30 minutes)

Option A: Air Fryer (best for crispiness)

• Preheat to 190°C / 375°F.

• Place wings in a single layer.

• Cook 20–25 minutes, flipping halfway.

• Increase to 200°C / 400°F for final 3–4 minutes for crisp edges.

Option B: Oven

• Preheat to 200°C / 400°F.

• Place wings on a rack over a tray.

• Cook 25–30 minutes, turning halfway, until golden.

Option C: Stovetop

• Heat 1–2 tbsp oil in a wide skillet.

• Cook wings on medium heat for 20–25 minutes, turning often until browned and cooked through.

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5. Finish with Ghee & Extra Cumin (2 minutes)

• Melt 1 tsp ghee in a small pan.

• Add the remaining toasted whole cumin seeds and a pinch of extra roasted cumin powder.

• Pour this hot fragrant cumin ghee over the cooked wings.

• Toss to coat.

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Serve

• Sprinkle fresh coriander.

• Add lemon wedges.

• Optional: Serve with mint chutney or sliced onions.