Spicy and Savory Chili Chicken Wings

It’s easier than ever to make drool-worthy chicken wings at home. 

These Spicy and Savory Chili Chicken Wings are restaurant-quality, but you wouldn’t believe it from how easy they are. This recipe doesn’t require a deep fryer, a splattering mess, and the added fat fryer oil adds to your protein intake.

Made with our Chili Ghee, our HEAT spice blend, or a combination of the two, these wings are far from one-note — thanks to the Kashmiri chili peppers that give these products a unique depth of flavor along with a perfectly spicy kick. 

Cooking Oils Matter to Your Wings

Not all cooking oils are equal. Many restaurants deep fry their wings in highly-refined vegetable or canola oil, and some use peanut oil for a crispier result. Vegetable and canola oils have been associated with an array of health problems, and peanut oil could be dangerous to those with even mild peanut allergies.

Cooking oils that bring a high smoke point mean crispier chicken wings, as temperatures should reach more than 400° to properly render the fat and result in a crispy skin. Whichever method you choose to cook your wings, using olive or coconut oils or sauces made with butter can mean burned oils or off-putting tastes at high temperatures, and cooking at a lower temperature gives a soft, greasy texture rather than a satisfying crunch. 

Ahara Rasa Chili Ghee

A warmed-up version of our small-batch, grass-fed ghee, Ahara Rasa Chili Ghee brings the richness of traditionally-crafted ghee along with the warm spices of the Kashmiri chili.

This chili ghee works two-fold in multiple versions of our chicken wing recipe.

First, the velvety-rich flavors of grass-fed ghee add a welcome upgrade from other cooking oils. The high smoke point of 485°F allows the naturally-occurring fat in the chicken wing skin to properly render without burning the oil, meaning the skin is perfectly-crisped and oh-so satisfying. It’s also healthier than those other oils mentioned above.

Second, the multi-dimensional spicy and warm flavors from our proprietary blend of spices brings more to your tried-and-true chicken wing flavor selection. Earthier than buffalo, more savory than BBQ, and more elevated than garlic parm, this Chili Ghee truly gives exactly what you want from your favorite chicken wing without the need for sauces or dips. (Of course, sauces and dips are delicious. We’re not saying don’t use them, just that the Chili Ghee can really get the flavor there all by itself.)

Why Kashmiri Chilis?

There are several reasons why Kashmiri chilis were the clear winner when we were considering flavors to complement our high-quality ghee. Each jar of Ahara Rasa ghee is sourced only from grass-fed, pasture-raised butter cooked in small batches over an open flame — never in steam kettles. We knew our choice of spices should be just as intentional as every step of our process. 

Kashmiri chilis are warm and flavorful without being overpowering. They are milder than a jalapeño, bringing a bit of fruity sweetness like paprika with a heat level similar to that of a poblano. Grown in the Kashmir region of India, these chilis are famous for their signature naturally-bright red color you can see in our Chili Ghee. With a rich history in Indian cuisine, these flavorful beauties are finding their way into a wider array of dishes, and we know you’ll be excited to find them on your new favorite chicken wings.

Ahara Rasa HEAT

Our new spice blend takes the one-of-a-kind Kashmiri chili and spice blend from our Chili Ghee and delivers it to you straight, no chaser. Ahara Rasa HEAT allows you to use these savory flavors as a dry rub for the perfect oven-roasted wings, or as a flavor-elevator sprinkle on top of your grilled or air-fried Chili Ghee wings.

Here are 8 reasons to love our Ahara Rasa HEAT spice blend: 

• Kashmiri Chili: for mild, steady heat. 
• Arbol Chili: adds a smoky depth. 
• Garlic: a key ingredient in everything delicious.
• Onion: for sweetness and tang. 
• Sea Salt: a flavor enhancer. 
• Black Pepper: a pop of savory goodness. 
• Coriander: brings an earthy brightness.
• Cumin: adds warmth and balance. 

No Deep Fryer, No Problem!

For many people, there’s something comforting about a steaming hot, fresh-out-of-the-fryer chicken wing, dripping in grease, and doused in sauce. We’re not hating.

When you make wings at home — without a deep fryer — you’re likely to find a whole new level of flavor and aroma than you even expect possible and still achieve that crispy, crunchy skin that makes a good wing great. There are several cooking methods you can use to accomplish this: 

• Oven Roasting 
• Grilling
• Air Frying

Recommended Equipment

Oven Roasting: Using a rack on top of a baking sheet allows the hot air to circulate around the entire chicken wing for ultimate crispiness. 

Grilling: Using charcoal baskets keep the heat to the sides of the grill. Place the chicken wings in the center to avoid direct heat, preventing burning while allowing the delicious smoky flavors to penetrate the meat while cooking.