If you love bold Indian flavors, crispy textures, and just the right balance of heat and sweetness, these Maharashtrian-style Thecha Chicken Wings will be your new favorite snack. Inspired by the traditional green thecha — a spicy chutney made with green chilies, garlic, and peanuts — this recipe brings the fiery flavors of Maharashtra into a modern baked chicken wing format. No deep frying required, but plenty of crunch and punch guaranteed.
Perfect for game nights, house parties, or even a weekend indulgence, these wings are tossed in a hot butter glaze made with green thecha and honey. The result? Crispy, juicy wings with layers of spice, nuttiness, freshness, and a subtle sweetness that ties it all together.
Why You’ll Make This Again and Again
These wings are packed with flavor, easy to bake at home, and perfect for anyone craving bold Indian-style appetizers without deep frying. Whether you’re a spice lover or just want something different for your next gathering, this recipe is simple to follow and full of personality. The green thecha can be made in advance, and the marinade uses pantry staples. Plus, no frying = less mess!
Ingredients
For the Chicken Wings
- 500g chicken wings (skin-on preferred)
- 1 tsp salt
- 1/2 tsp turmeric
- 1/2 tsp black pepper
- 1 tbsp lemon juice
- 1 tbsp oil
- 2 tbsp corn flour (add just before baking)
For the Green Thecha
- 10–12 green chilies (adjust to taste)
- 10 garlic cloves
- 2 tbsp roasted peanuts
- A handful of coriander leaves (with stems)
- Salt to taste
- Juice of 1/2 lime
For the Glaze
- 2 tbsp butter
- Prepared green thecha
- 1 tbsp honey
How to Make Thecha Chicken Wings
1. Marinate the Wings
In a bowl, mix chicken wings with salt, turmeric, black pepper, lemon juice, and oil. Let it sit for at least 30 minutes so the flavors soak in.
Right before baking, toss the wings in 2 tablespoons of corn flour; this is the secret to that extra crispy crust.
2. Bake the Wings
Preheat your oven to 200°C (400°F).
Place the wings on a lined baking tray and bake for 25–30 minutes. Flip them halfway through so they get evenly golden and crisp.
3. Make the Green Thecha
In a dry pan, roast the green chilies and garlic until charred and aromatic. Add roasted peanuts and toast briefly.
Let everything cool a bit, then crush together with coriander and salt using a mortar-pestle or food processor. Keep it coarse — not a paste.
Finish with lime juice for freshness.
4. Prepare the Glaze
Melt butter in a pan. Add your prepared thecha and sauté until it smells amazing. Stir in honey to round out the spice with a hint of sweetness.
5. Toss and Serve
Pour the hot glaze over the crispy baked wings and toss until each piece is evenly coated. Serve immediately, garnished with fresh coriander or lime wedges.
Serving Suggestions
- These wings make the perfect Indian party appetizer.
- Serve alongside a cool cucumber salad or mint yogurt dip to balance the heat.
- Make it a meal by pairing with steamed rice or even eating them with pav buns with extra thecha on the side.
Notes & Tips
- Adjust chili quantity to suit your spice tolerance.
- For extra char and smokiness, pop the wings under the broiler for the last 2–3 minutes.
- The green thecha can be made ahead and stored in the fridge for 3–4 days.
- Don’t skip the corn flour — it gives the wings their signature crisp!
More Indian Chicken Recipes You’ll Love
Looking for more? Try these favorites:
Maharashtrian Style Thecha Chicken Wings
Course: AppetizersCuisine: Indian, fusion, MaharastrianDifficulty: Easy4
servings30
minutes40
minutesCrispy baked chicken wings tossed in a spicy, garlicky green thecha glaze with a touch of sweetness. Bold flavors, Maharashtrian flair.
Ingredients
- For the Wings:
500g chicken wings (skin-on preferred)
1 tsp salt
1/2 tsp turmeric
1/2 tsp black pepper
1 tbsp lemon juice
1 tbsp oil
2 tbsp corn flour (added just before baking)
- For Green Thecha:
10–12 green chilies (adjust to taste)
10 garlic cloves
2 tbsp roasted peanuts
A handful of coriander leaves (with stems)
Salt to taste
Juice of 1/2 lime
- For the Glaze:
2 tbsp butter
Prepared green thecha
1 tbsp honey
Directions
- Marinate the Wings
- In a bowl, mix the chicken wings with salt, turmeric, black pepper, lemon juice, and oil. Marinate for at least 30 minutes.
- Just before baking, toss with 2 tbsp corn flour for extra crispiness.
- Bake the Wings
- Preheat oven to 200°C (400°F).
- Place wings on a lined tray and bake for 25–30 minutes, flipping halfway through, until golden and crisp.
- Make the Green Thecha
- Dry roast green chilies and garlic in a pan until slightly charred and aromatic. Add roasted peanuts and toast briefly.
- Let cool, then crush with coriander leaves and salt in a mortar-pestle or food processor until coarse (not a paste).
- Finish with a squeeze of lime juice.
- Prepare the Glaze
- In a pan, melt butter. Add the prepared thecha and sauté briefly until fragrant. Stir in honey to balance the heat.
- Toss and Serve
- Pour the hot glaze over the baked wings and toss until coated evenly. Serve immediately, garnished with extra coriander or lime wedges if desired.
Notes
- Adjust chili quantity based on heat tolerance.
- Thecha can be made ahead and stored in the fridge for 3–4 days.
- Corn flour gives the wings a crispy crust — don’t skip it
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