Indian BBQ Punjabi Dhaba Wings

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.