Masala Chicken Wings and baked Potatoes

Chicken wings and potatoes baked with Indian spices. Crispy on the outside, soft and juicy inside. It doesn’t get better than this!

Masala Baked Potatoes


  • 20-24 Chicken Wings
  • 4 medium sized potatoes
  • 4 medium sized sweet potatoes

For the marinate:

  • 1 Tbsp cumin powder
  • 1 Tbsp coriander powder
  • 1/2 Tbsp red chili powder
  • 1/2 Tbsp black pepper powder
  • 1/2 Tbsp turmeric powder
  • 1 Tbsp ginger paste
  • 1/2 Tbsp garlic paste
  • 2 Tbsp lemon juice
  • 2 tbsp extra virgin olive oil (or any oil of your choice)
  • Salt to taste


  1. Preheat oven at 375 degree F or 190 degree C.
  2. Clean and pat dry chicken wings.
  3. Cut potatoes into cubes.
  4. Mix all the ingredients for the marinate into a paste (no need to add any water).
  5. Add 2/3rd of this paste to the chicken and 1/3rd of the paste to the potatoes and marinate for at least 30 mins.
  6. Grease a slatted baking tray for the wings so that the juices get collected at the bottom. This way the chicken stays crispier.
  7. Use a cooking spray on a flat baking sheet and spread the potatoes evenly.
  8. Bake both of these at the same time for 30 mins.
  9. At this point take both the chicken and potatoes out to flip them.
  10. Return them back to the oven and bake for another 10 mins or until the chicken looks cooked.
  11. Take the chicken out and rub some butter or ghee on both sides for a crispier wing. Return back to the over for another 10 mins. This step is optional.
  12. So after an overall cooking time of 50 mins your wings and potatoes are ready to enjoy.
  13. Squeeze some lemon on top. Sprinkle some chaat masala and serve with some green chutney. The potatoes go well with ketchup as well.


  1. If you don’t have an oven you can shallow fry the chicken and potatoes separately in a thick bottomed pan until they are crispy and the meat is cooked through.
  2. if you’re lazy then just bake them for 50 mins without removing from the oven after 30 mins.

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