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Crispy Masala Chicken Wings || Baked Spicy Chicken Wings (Paleo, Whole30, AIP)

Crispy Masala Chicken Wings (Paleo, Whole30) || Baked Chicken Wings

Sorry after having described that in detail and making you (and me) drool, I have to tell you that this dish is not that.  However this is still pretty darned good. And considering I baked the chicken instead of deep frying, that makes it even more attractive! No trans-fats here like the deep fried ones.  Plus it is really a very simple and easy recipe – only 5 ingredients! I am sure you will like that!

Spicy Indian Chicken wings (paleo)

Paleo Spicy Indian Chicken wings

This recipe is inspired by the crispy chicken wings recipe from Mickey Trescott’s new book ‘The Nutrient Dense Kitchen’.  Have you ordered your copy yet? Check out my review of the book here in this post.  Mickey’s recipe is AIP compliant whereas obviously mine is not. My version has a lot of non-AIP spices including garam masala and cayenne pepper. I also use a tiny bit of baking soda to give it some additional crispness.  They came out perfect crispy on the outside and tender on the inside! These are great as an appetizer or as a meal paired with a salad. Do try this recipe and let me know how you like it!

Crispy Masala Chicken Wings || Baked Spicy Chicken Wings (Paleo, Whole30)

Recipe Type: Appetizer, Main Course

Cuisine: Indian Fusion

Author: Indira Shyju

Prep time: 25 mins

Cook time: 30 mins

Total time: 55 mins

Serves: 4-6

Crispy Chicken Wings flavored with garam masala and baked to perfection!


  1. 18-20 Chicken wings (about 2 lbs) each separated into two pieces

  2. For the marinade rub:

  3. 2 tbsp [url href=”″ target=”_blank”]cassava flour[/url]

  4. 3/4 tsp sea salt

  5. 1 tbsp [url href=”” target=”_blank”]garam masala [/url] (Use 1 1/2 tsp ground cinnamon, 1/2 tsp ground mace and 1 tsp ground ginger for AIP version

  6. 1 1/2 tsp [url href=”” target=”_blank”]kashmiri chilli powder[/url] (use 1 tsp for mild and 2 tsp for extra hot) – OMIT for AIP

  7. 1/4 tsp baking soda

  8. About 2 tbsp coconut oil


  1. Pre heat oven to 425 F.

  2. Take a large baking tray and line with Al Foil. Grease the foil using about 1 tbsp of the coconut oil.

  3. Take the chicken wings in a large bowl and dry them using paper towels to get most of the moisture out.

  4. Take another mixing bowl and add all the marinade ingredients – cassava flour, sea salt, garam masala, chilli powder and the salt. Mix well using a spoon.

  5. Take the chicken wings one by one and using your hands coat each wing with a generous amount of the marinade rub. Try to insert some rub under the skin too using your fingers to get the flavors deep inside.

  6. Arrange the marinated wings on to the foil lined greased tray. Do not overcrowd (you may have to do in two batches depending upon the size of your tray)

  7. Place the tray in the oven at 425 F (210 C) and bake for 18-20 mins until the bottom side is crispy. Then take tray out and brush melted coconut oil over the top of all the wings and then flip them one by one and bake again for another 8-10 mins until both sides are cooked and crispy on the outside!

  8. Remove tray from oven and place a foil on top of the tray (leaving a vent – do not seal completely or else they will get soggy) until serving time.


#Crispymasalachickenwings #bakedchickenwings #garammasalachickenwings #paleomasalachickenwings #indianstylespicychickenwings

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