Chicken wings are an all-time favorite for almost everyone I know. Strangely enough, I had never tried them before moving to the USA. Back home in India, our cuisine doesn’t really include kebabs or appetizers made with chicken wings.
At first, chicken wings were something we only ate when dining out. It’s not that I never thought of making them myself—it’s just that Mr. Parveez and I liked them, but we weren’t exactly obsessed. There used to be a halal restaurant nearby that made the most delicious green masala chicken wings, and every once in a while, we’d stop by to enjoy them. Then, a few years later, the restaurant shut down—and with it went those amazing wings we’d come to love.
But honestly, that still didn’t inspire me to start making my own chicken wings. A few months later, we discovered another great halal gyro place that served hot, saucy chicken wings. They were fantastic for a while, but over time, something changed. The flavors started to fade, and the food just didn’t taste the same anymore. I’m guessing the management changed and brought in a new chef who couldn’t quite recreate the old magic.
That’s when it hit me—if I really wanted to enjoy good chicken wings again, I’d have to make them myself.
The first chicken wings I ever made were classic Buffalo wings. The kids loved them, and they quickly became a go-to appetizer for brunches and playdates. After making them for a few years—and watching my little fan club grow—I started experimenting with new flavors.
That’s how my Green Chicken Wings came about, followed by Haala’s Special Hot Saucy Wings, and finally, these. The main idea behind this recipe was to create something that balances sweet and spicy flavors—perfect for those who enjoy a little kick but can’t handle too much heat. It’s that ideal middle ground: flavorful, comforting, and a guaranteed crowd-pleaser.
Why Wings?
Chicken wings are best cooked with the skin on. When pan-fried or deep-fried, the skin turns beautifully crisp, giving that perfect crunch. And honestly, any saucy flavor tastes even better when paired with that crispy texture—it’s what makes wings so irresistible.
Why use honey and not sugar?
Honey blends much better with spices than sugar. Sugar often tends to crystallize or make the sauce watery, while honey gives it body and balance. It adds just the right amount of sweetness without overpowering the flavors—making it the perfect choice for sauces and glazes.
These wings strike the perfect balance—lightly sweet, lightly spicy, and absolutely irresistible. The flavors play a little game of hide and seek on your taste buds, keeping every bite exciting. Sweet and spicy together are already a winning combo, but when paired with crispy chicken wings, the result goes beyond just delicious. If you love chicken wings, this is one recipe you’ll definitely want to try.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
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- 3-4 tbsp unsalted butter
- 4 tbsp olive oil
- 8 No. Chicken wings Cut to 2 pieces each
- Salt More or less according to taste
- 1/4 tsp Turmeric Powder
- 1/2 tsp Red chili powder
- 3 tbsp garlic crushed/minced
- 2 tbsp Soy Sauce
- 3 tbsp Honey
- 1.5 tsp Tandoori Powder
- 1/2 tsp black pepper powder
- 1 tbsp Dry red chili flakes
- 1 No. Lemon Cut to thin slices
Ingredients
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- I serve them with some sliced baked potatoes. I feel anything that tastes little bland tastes great with these.
- These tangy, spicy, and sweet wings are a great appetizer.
- Add Olive oil and butter to a pan. Adding oil and butter together doesn't let the butter burn.
- Add the cleaned chicken wings along with little salt, Red chili powder, and Turmeric powder.
- Cook them till they change color.
- In another bowl, add crushed garlic, honey, and Soy sauce.
- Add the Tandoori Powder to the sauce and mix well.
- Add the sauce + spice to the wings.
- Add the red chili flakes and Black pepper powder to the wings and mix well.
- Add the lemon slices and cook for another 5 minutes.
- Serve warm/hot.
