Super for the Super Bowl: Bombay Chicken Wings

Super for the Super Bowl: Bombay Chicken Wings

What's better when watching the Super Bowl than Chicken Wings? This recipe* adds a bit of Indian spice to kick up the flavor profile. Roasted rather than deep-fried, Bombay wings are easier to make and less fattening than Buffalo wings. Be sure to start them a day ahead to allow time for marinating. Serve them hot with cold, crisp cucumber sticks, and a bowl of cumin-and cayenne-spiked yogurt.

Bombay Chicken Wings*


  • 1 1/2 teaspoons cumin seeds

  • 5 1/2 pounds of chicken wings (about 30)

  • 1 1/2 tablespoons minced fresh ginger

  • 2 teaspoons minced garlic

  • 1 tablespoon ground coriander

  • 1 1/4 teaspoons cayenne pepper

  • 1/4 teaspoon plus 1/8 teaspoon paprika

  • Coarse salt

  • Freshly ground black pepper

  • 1 cup plain yogurt

  • 1/3 cup plus 1 teaspoon fresh lemon juice

  • About 1/4 cup peanut or corn oil, for basting

  • 2 tablespoons unsalted butter


  1. In a small dry skillet, toast the cumin seeds over moderate heat until fragrant, about 1 minute. Transfer seeds to a spice grinder or mortar and grind them.

  2. Cut off the wing tips from the chicken wings and discard them (or reserve for stock). Using a thin skewer or fork deeply pierce the wings all over.

  3. In a large bowl, combine the ginger, garlic, coriander, ground cumin, 1 teaspoon of the cayenne, 1/4 teaspoon of the paprika, 1 1/2 teaspoons coarse salt and 1/2 teaspoon black pepper. Stir in the yogurt and 1/3 cup of lemon juice. Add the chicken wings to the bowl and stir to coat evenly. Cover and refrigerate for 24 hours, turning the wings occasionally. Let the wings stand at room temperature for 1 hour before proceeding.

  4. Preheat the oven to 450 degrees.Lightly oil a large roasting rack and set it over a large roasting pan. Remove the sings from the marinade and place them on the rack. Reserve the marinade.

  5. Using a pastry brush, dab the wings lightly with the peanut oil and roast them for 15 minutes. Turn them over, baste with the reserved marinade and dab lightly with more oil. Roast for about 20 minutes longer, or until the cooked through. Transfer wings to a warmed serving platter.

  6. In a small nonreactive saucepan, melt the butter with the remaining 1/4 teaspoon cayenne and 1/8 teaspoon paprika. Stir in the remaining 1 teaspoon lemon juice and a pinch of coarse salt and cook over moderately high heat until hot. Brush the spicy butter over the roasted wings and serve.

*Recipe from Food and Wine

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