Indian BBQ Punjabi Dhaba Wings
Baked or grilled wings
- Time
- 55 min
- Serves
- 4
- Calories
- 430 kcal
- Protein
- 36 g
About this recipe
Punjabi dhaba wings are for the nights when you want the flavour of fried bar snacks without actually frying anything. Yogurt, mustard oil, chilli, amchur and ajwain cling to the wings, then bake or grill into a spicy crust. The butter brush at the end gives them the glossy finish you expect from dhaba food. Dry wings are essential. If the skin is wet, the marinade steams and slips off instead of tightening into a crust. High oven heat works surprisingly well, and an outdoor grill adds even more smoke. Amchur brings sourness without extra liquid, which keeps the coating concentrated. Serve these as a snack, starter or casual main with chutney and onion. They are high-protein, no-deep-fry, and easier to manage than a pot of hot oil. The spice level is bold, so a cooling raita or cucumber salad is welcome on the side.
Ingredients
Method
- 1 Pat wings very dry so the yogurt masala bakes or grills into a crust.
- 2 Mix yogurt, ginger-garlic, chilli, amchur, cumin, garam masala, ajwain, mustard oil, salt and lemon.
- 3 Coat wings and marinate for 30 minutes while the oven or grill heats.
- 4 Bake at 220C for 35-40 minutes, or grill over medium heat, turning until cooked and charred.
- 5 Brush with melted butter in the last 5 minutes for dhaba-style gloss.
- 6 Serve hot with onion, lemon and green chutney.
Nutrition
⚠️ Nutritional values are AI-generated estimates and may not be accurate.
