Baked wings are delicious, but whole whole wings are even better! They are way more juicier and more satisfying to bite into. They are harder to find at the store too. So, if you find them. I suggest you buy double and store them in the freezer. In our home, weekend dinners are usually baked. Meat and veggie platters go hand in hand with a great movie.
For the marinade, use sun-dried chilies. My first choice is always Byadgi, but Kashmiri work great as well. Here in the US, I also like the Mexican Guajillos, they are moderately spicy and impart a good color. For the glaze, organic honey and fresh squeezed lime juice will really bring in the depth of flavor.
- 4 lb/2 kg whole chicken wings
- 1/2 cup sesame seeds
- 1 tsp ginger powder
- 2 Tbsp. cornstarch
For the marinade:
- 12-14 Byadgi or Kashmiri red chilies, sundried
- 1/2 cup vinegar
- 1/2 cup hot water
- 1 tsp chili powder, more or less
- 1/2 tsp turmeric
- 1/2 tsp pepper powder
- 1/2 tsp garam masala powder
- 1 tsp salt or more
- 1 tsp dark brown sugar or jaggery powder
- 1 Tbsp. honey
- 1 Tbsp. vegetable oil
For the glaze:
- Juice of 1 lime
- 2 Tbsp. honey
- Toast the dry red chilies in a pan on the stovetop for about 5 minutes on medium heat. Place them in a bowl and pour vinegar and hot water. Cover and let them sit overnight or atleast 30 minutes.
- Grind the chilies to a coarse paste along with the water and vinegar.
- To this add the remaining marinating ingredients and combine.
- Pour it over the chicken wings and let massage it well to soak up the spices. Let sit for 30 minutes.
- Sprinkle ginger powder and cornstarch. Coat the wings well. Set aside.
- Prep a large sheet pan with foil and cooking spray. Arrange wings and coat wit cooking spray.
- Bake at 400F in a preheated oven for 20 minutes.
- Prep the glaze by combining honey and fresh squeezed lime juice.
- Remove the baked wings and coat with honey glaze. Sprinkle with sesame seeds.
- Broil for 5 minutes. Serve hot. Enjoy!