Crispy, slightly charred chicken wings slathered with an herbaceous hariyali sauce made of cilantro, mint, garlic & mirchi!
What’s Hariyali
Hariyali in Hindi means green. Hariyali marinades are herb heavy and include things such as cilantro, mint, chili’s and more. Due to it’s green outcome, it’s called Hariyali. In this recipe, the wings are cooked with ground spices and then tossed in a buttery herb sauce prepared with mint leaves, cilantro, garlic, and green chillies.
All the Flavor
Looking for a game day appetizer or just tired of the same old chicken wings? Then you HAVE to try these easy hariyali chicken wings! These wings are loaded with fresh herbs & garlicky butter flavors making them the perfect finger-licking appetizer! What I love the most about these wings is how quickly they come together while still being jam packed with flavor! Plus they’re always a huge hit at get-togethers!
Making Hariyali Chicken Wings
Chicken wings can get a bad rap for being “unhealthy”, but these are lightened up! These wings are air fried (or baked) instead of fried so there’s no oily or greasy residue like most fried recipes. Plus there’s no flour or breading. We’re par cooking these until the extra fats melt off and then crisping them up to really lock in those juices and let those natural flavors shine. Then by tossing them in an herb and butter hariyali sauce while still hot we get a nice crispy outside with tender juicy flavors in the middle.
- 1 cup packed cilantro
- 1 cup packed mint
- 1 inch ginger root
- 4 cloves garlic
- 2 green chilies
- 2 tablespoons lemon or lime juice
- 1 teaspoon salt; adjust to taste
- 2 lbs wings (mix of drums & flats)
- 1 tablespoon cornflour/cornstarch
- 1 teaspoon black pepper, coarsely crushed
- 1 teaspoon cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon garlic powder
- 1 tablespoon oil
- 1 tablespoon + 1 teaspoon salt
- 3 tablespoon hariyali sauce
- 2 tablespoon butter
- 1½ teaspoon chaat masala
- In a food processor or blender, add cilantro, mint, lemon juice, green chilies, ginger, garlic, and salt. Blend or pulse until you have a thick paste. If you need extra liquid to help get the mixture moving add an ice cube or a tablespoon of ice cold water. Store sauce in an airtight container.
- In a large stockpot or saucepan add wings, one tablespoon salt, and cover with water. Bring to a boil on high heat and then reduce to medium and par cook for 15 minutes.
- Drain water from wings and pat dry with paper towel.
- In a bowl mix together wings, cornstarch, black pepper, cumin powder, coriander powder, garlic powder, and one teaspoon salt. Once coated, add in oil and toss everything together.
- Air fryer Method: Preheat air fryer to 400F. Place the wings without crowding them in the basket and air fry for 25 minutes, at 400F, turning them at the halfway mark.
- Oven Method: Preheat oven to 400F. Line a sheet pan with foil and place an oven safe rack on top of the foil. Coat the rack with cooking spray. Place the wings without crowding on the rack and bake for 35 minutes, at 400F, turning them at the halfway mark.
- Melt butter and mix in hariyali sauce. Once wings are cooked, toss with hariyali wing sauce immediately. Dust with chaat masala and serve hot.
Enjoy,
