Spicy Stove-top Byadgi Chicken Wings

Spicy chicken wings

Chicken wings made on the stove-top are just what you need during long winters and weeks of gray clouds. The lip-smacking spice behind these wings are sun-dried red chilies. The Byadgi chilies used here are native to South India. You may also swap these for Kashmiri chilies, or any other chilies, that are rich in color, but mild and sweet in flavor.

 Serves 4-6


·         2lb chicken wings, washed and drained

·         1 cup sun-dried whole chilies (Byadgi/Kashmiri chilies)

·         1/4 cup vinegar (apple cider or synthetic will do)

·         1/2 tsp ginger paste

·         1 tsp garlic paste

·         Salt to taste

·         2 Tbsp oil

 To garnish:

·         1/4 cup melted butter

·         4-5 sprigs of curry leaves

·         1 red onion, thinly sliced

·         Juice of one lime

 Spicy chicken wings on the stove-top


1.    Dry roast whole chilies on the stove-top (or in a preheated oven at 200-degree F for 10-12 minutes) on medium heat until you feel the aroma fill the air. 

2.    Let it cool, then soak them in vinegar for 15 minutes. Grind the paste and set aside.

3.    In a large non-stick sauté pan, add oil and let it warm up on medium heat. Place chicken wings flat, skin down in the pan and let it brown, about 5-7 minutes. Flip and do the same for the other side. 

4.   Once the wings have browned uniformly, set aside on a plate. In the same pan, add ginger and garlic paste. Stir and let cook for a few seconds.

5.    Add the ground chili paste and combine. Let cook on medium heat for 3-4 minutes. Add salt and turn the heat to low. Cover and cook the chili paste for another 4-5 minutes. 

 Spicy chicken wings on the stove-top


6.   When the oil separates from the masala, add the chicken wings and turn up the heat to medium-high. Toss the chicken wings well to coat the masala. Set on low heat for 5-7 minutes uncovered. Pour the chicken onto a serving dish. 

7.    In a pan, on medium high heat, add melted butter. When it begins to smoke, add the curry leaves. Once it fries to a crunchy texture, remove and set aside. Now add the onions and let it brown a bit. Pour the onions over the chicken. Garnish with crunchy curry leaves. Squeeze some lemon juice on the chicken for the final touches.  and serve hot. Enjoy! 

Spicy chicken wings on the stove-top