The Ultimate Chicken Wings Recipe with 'The Original' Hot Sauce

Get ready to elevate your chicken wing game with Naagin's The Original Hot Sauce, the perfect blend of heat and flavour specifically designed for Indian palates. 

This recipe will show you how to create the ultimate chicken wings, crispy on the outside, juicy on the inside, and bursting with the unique taste of a Naagin Classic.

 Chicken Wings Recipe Ingredients:

• 1.5 kg Chicken Wings (separated into wingettes and drumettes)

• For the Marinade:
• 2 tbsp Olive oil
• 1 tbsp Lemon juice
• 2 tbsp Yoghurt
• 1 tsp Ginger-Garlic paste
• 1 tsp Ground cumin
• 1 tsp Coriander powder
• 1/2 tsp Turmeric powder
• Salt to taste
• Generous amount of Naagin's The Original Hot Sauce (adjust to your desired spice level)

• For Baking/Frying:
• Olive oil

• For the Glaze (Optional):
• 1/4 cup Honey
• 2 tbsp Naagin's Original Hot Sauce

 Chicken Wings Recipe Instructions:

1. Marinate the Chicken:

In a large bowl, combine olive oil, lemon juice, yoghurt, ginger-garlic paste, cumin, coriander powder, turmeric powder, salt, and a generous amount of Naagin's The Original Hot Sauce. Mix well. Add the chicken wings and coat them thoroughly in the marinade. Cover the bowl and refrigerate for at least 2 hours, or ideally overnight, for maximum flavour.

2. Preheat Oven (Optional):

Preheat your oven to 220°C (425°F) for baking the wings. Alternatively, you can deep fry them (refer to safety instructions for deep frying).

3. Bake or Fry the Chicken:

If baking, arrange the marinated chicken wings on a baking sheet lined with parchment paper. Brush them lightly with olive oil. Bake for 25-30 minutes, then flip the wings and bake for another 15-20 minutes, or until golden brown and crispy. If frying, heat oil to 180°C (350°F) and fry the wings in batches for 8-10 minutes, or until cooked through and crispy.

4. Make the Glaze (Optional):

In a small saucepan, combine honey and Naagin's The Original Hot Sauce. Cook gently over low heat until the honey dissolves and the sauce thickens slightly.

5. Toss and Serve:

Once the wings are cooked, toss them in the prepared glaze (optional) or simply drizzle with additional Naagin's The Original Hot Sauce. Serve hot with your favourite dipping sauces, like ranch dressing or blue cheese dressing.

Also Read:

Top Sauce Picks for Your Grilled Chicken

Top 6 Desi Wing Sauces That Will Blow Your Mind!

Tips:

• For extra crispy wings, pat the chicken wings dry with paper towels before marinating.
• You can adjust the amount of Naagin's The Original Hot Sauce in the marinade and glaze to your desired spice level.
• If you don't have yoghurt, buttermilk can be used as a substitute.
• Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days.