Spicy Chicken Wings

Grilled Chicken Wings Marinated in a Ground Cumin, Coriander & Fennel Rub

Recipe - Spicy Chicken Wings

Cook like a pro with Chef Kunal Kapur

10 minutes
Prep Time
20 minutes
Cook Time


  • 10  Chicken wings (skin on, large)
  • 1/2 cup Coriander seeds            
  • 1/4 cup Cumin  
  • 2 tbsp Fennel seeds       
  •  1 tbsp Peppercorn        
  • 3 Dry red chilly  
  • 1 small piece of Cinnamon          
  •  2 of Garlic cloves            
  •  Salt to taste
  • 3 tbsp Lemon juice         
  • 1 Red pepper (roasted)
  • 3 tbsp Olive oil  
  •  1/4 cup Hung curd         
  •  Mint sprigs for garnish
  •  Lemon wedge as accompaniment


Low speed grinding ensures retention of essential oils of the spices thereby giving maximum flavour to the dish.

  1. In the dry grinding jar add coriander seeds, cumin, fennel seeds, peppercorn, dry red chilly and cinnamon. Now from the Preset choose Dry grinding and then choose Semi Fine and press start. Once the machine stops remove the lid and add garlic cloves, salt, lemon juice, roasted red pepper and oil. Put the lid back and using the Manual mode grind the marinade on medium speed till all the ingredients are blended into a fine marinade.
  2. Remove into a bowl and mix in hung curd and keep aside. Lightly season the wings with salt and mix them. Add the marinade to the wings and mix them up. Leave aside for 30 minutes in a fridge. Now heat a grill pan and drizzle some oil. On a hot pan add the wings and cook them on both sides till the chicken is cooked. Remove to a plate and serve garnished with mint leaves along with lemon wedges.
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