Spicy, dry-rubbed air fryer Punjabi-Spiced wings make the perfect addition to your game day spread this year.
Hot Punjabi masala will bring fiery flavors to your next game-day spread.
These air fryer Punjabi-spiced wings are perfect if you love dry-rubbed wings instead of saucy wings. Dil’s Hot Punjabi Masala–made with Carolina reapers–doesn’t mess around with the spice! I recently used this hot Punjabi masala for my Curry Butternut Squash Soup Recipe. I mentioned in the post that while I love Dil’s Hot Punjabi Masala, you can also use your favorite curry powder blend instead, depending on what your local grocer sells or what you like. If you’re averse to heat, Dil’s also has an original Punjabi Masala made without the Carolina reapers.
Whichever spice blend you choose, you’ll love these flavor-infused dry-rubbed air fryer wings.
How to make Air Fryer Punjabi-Spiced Wings
I developed this recipe alongside my standard Air Fryer Chicken Wings and Air Fryer Malaysian Curry Wings, so many steps are the same!
What you need
- Cut chicken wings: You can buy a pack of cut chicken wings or grab the whole wings and cut them yourself. Reserve the tips for broth or stock. Two pounds of cut chicken wings yields 10 to 12 drumettes and flats, so you’ll need 5 to 6 whole wings for this recipe.
- Baking powder: As I’ve mentioned in all my air fryer chicken wings posts, baking powder is a MUST. It’s the secret to crispy chicken skin. Baking powder’s chemical properties help break down the proteins in the chicken skin. This process pulls out the moisture from the chicken skin. It’s almost like speedrunning a dry brine. Pulling out that excess moisture makes the skin more prone to even browning and crisping up under heat. You only need a scant amount, about ½ teaspoon for a pound of chicken wings.
- Dil’s Hot Punjabi Masala: While I love Dil’s Hot Punjabi Masala, you can make it with your favorite masala. Try it with Garam masala for a warm, spiced flavor or with your favorite curry powder.
- Fresh cilantro and lemon wedges: I serve the lemon pepper wings with fresh parsley and lemon wedges.
- Chutney: I served these with coriander chutney and date tamarind chutney. I liked it with the coriander chutney, but I LOVED it with tamarind chutney. The sweet, tangy sauce is a MUST with these wings!
How to make it
- Step 1: Pat the wings dry and season them with Dil’s Hot Punjabi Masala, salt, and baking powder. Add the neutral oil and toss to coat.
- Step 2: Preheat the air fryer to 400ºF.
- Step 3: Arrange the wings in an even layer in the air fryer basket. Do NOT overcrowd the basket. Cook them in batches if needed. Air fry for 15 minutes. Flip and air fry for 13 to 15 minutes or until the skin is crispy and golden brown. Ensure the wings have reached 165ºF when tested with an instant-read thermometer.
- Step 4: While the wings air fry, prepare the garnishes. Mince fresh cilantro, cut a lemon into wedges, and put the chutney into little condiment bowls.
- Step 5: Once the wings are out of the air fryer, transfer them to a large platter. Sprinkle fresh cilantro over the wings and arrange the lemon wedges around them.
From there, you’re ready to dig in! Enjoy the spicy Punjabi-spiced wings with your favorite chutney of choice. I strongly recommend the Date and Tamarind Chutney. It was out of this world good with the wings!
Air Fryer Punjabi-Spiced Wings
Equipment
Ingredients
- 2 pounds cut chicken wings (see Note 1)
- 1 tablespoon Dil’s Hot Punjabi Masala (see Note 2)
- 2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1 tablespoon neutral oil
For serving:
- 1 tablespoon fresh cilantro (minced)
- Lemon wedges
- Coriander chutney
- Date and tamarind chutney
Instructions
Prepare the chicken:
- Preheat the air fryer to 400ºF.
- Pat the chicken dry and season with Dil’s Hot Punjabi Masala, salt, and baking powder. Add the neutral oil. Toss to coat.
Air fry the chicken:
- Spray the air fryer basket lightly with oil. Arrange the chicken wings in an even layer. Air fry for 15 minutes.
- Flip the chicken wings and air fry for 13 to 15 minutes or until the skin is crispy and golden brown. Use a meat thermometer to ensure the chicken wings have reached 165ºF.
To serve:
- Transfer the wings to a serving platter. Sprinkle freshly minced cilantro and serve with lemon wedges, coriander chutney, and tamarind chutney. Enjoy!
