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Indian-Spiced Crispy Baked Chicken Wings & Curried Cauliflower

Print Recipe
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Servings 4 servings
Calories 654


Crispy Baked Chicken Wings:

  • 2 lbs chicken wings
  • 1 Tbsp salt
  • 3 Tbsp garam masala

Curry Roasted Cauliflower:

  • drizzle of coconut oil
  • 6 cups cauliflower florets
  • 1 cup raisins
  • 1 cup slivered/sliced almonds
  • optional: 12-oz bag frozen pearl onions thawed & patted dry (I forgot to include!)
  • 1 Tbsp curry powder
  • 1 tsp garlic powder
  • ½ tsp turmeric powder
  • ½ tsp salt to taste
  • 1 tsp lemon zest


  • Preheat oven to 425°F (220°C). Grease a pan or line with foil and spray.
  • In a bowl, whisk salt and garam masala together.
  • Pat chicken wings dry with clean paper towels—this will help them crisp up!
  • Coat each in the spice mixture and place onto baking pan.
  • On the same baking sheet, add cauliflower, raisins and slivered almonds (and pearl onions, if desired).
  • Drizzle with oil and add seasonings, except lemon zest. Toss well to coat.
  • Roast 30-35 minutes.
  • Finish cauliflower with lemon zest, portion into meal prep containers, and store for the week!
  • Yields 4 servings.

For meal prep:

  • Store chicken wings as desired—in their original packaging, in storage containers, or divided into individual portions for the week.
  • Combine garam masala and salt in an airtight container and store until ready to cook.
  • Cut cauliflower florets to desired size and store in airtight containers in the fridge. Portion out raisins and almonds and store.
  • Measure seasonings for curry blend (except for lemon zest), combine in an airtight container, and store.


Serving: 1serving | Calories: 654kcal | Carbohydrates: 33g | Protein: 41g | Fat: 40g | Fiber: 8g | Sugar: 7g