When Hanger Strikes

 
  • Mari

Butter Chicken Wings

Updated: May 4


Do yourself a favour - skip your regular Sunday Football delivery and make these saucy butter chicken wings. You know that sweet and savoury flavour you crave in wings? It’s got all that and more. I used cinnamon spiced raw honey by @drizzle_honey and holyyyy did it make all the difference. The cinnamon pairs sooo well with the garam masala spice in the sauce. Buttery, sweet, tangy, with a cool yogurt dip.



 

Butter Chicken Wings


Prep Time: 20 minutes Cook Time: 50 minutes Yield: 3 dozen wings


INGREDIENTS


For the Wings

  • 1.5 kg raw chicken wings (32 wings)

  • Salt and pepper

  • 1 tsp baking powder

For the Wing Sauce

  • 1/4 cup butter (not ghee as the taste will be overpowering)

  • 2 tbs ginger garlic paste

  • 1 1/2 tsp garam masala

  • 1 tsp turmeric

  • 1 tsp salt

  • 2 tsp dried fenugreek (methi)

  • 2 tbs honey (I used cinnamon spiced raw honey by Drizzle Honey)

  • 1 small can (156 ml) tomato paste

  • 1/2 cup water

  • 1/4 cup half and half or heavy cream

  • A few tbs of cilantro for garnish

For the Dipping Sauce

  • 1/2 cup plain yogurt

  • 1/4 cup cilantro, minced

  • 1-2 tbs fresh mint, minced

  • 1 tbs olive oil

  • 1 clove garlic, minced or grated

  • 1/4 tsp garam masala

  • Salt and pepper to taste


DIRECTIONS

  1. Preheat the oven to 400 F. Pat the wings with a paper towel to dry them out, then sprinkle them generously with salt and pepper, and with the baking soda. Mix well to coat. Lay them out on a parchment or foil lined baking sheet, making sure they do not touch. Bake the wings for 30-40 minutes, or until the chicken is completely cooked through. Remove from oven then turn the heat up to 450 F. Set the wings aside until ready to use.

  2. Preheat a large frying pan over medium low heat. Once the pan is hot, add the butter and ginger garlic paste. The paste will splutter. Keep stirring until the sour smell in the paste goes away, roughly 2 minutes. Reduce the heat to low then add the garam masala, turmeric, dried fenugreek, and salt. Stir constantly for 3-4 minutes, ensuring the spices do not burn. Add the honey and stir for another minute, then add the tomato paste and water. Stir to fully combine, and let the sauce simmer on low for approximately 5-7 minutes. Taste and adjust seasonings, then remove from heat.

  3. Stir the cream into the hot sauce and mix to fully combine. Transfer the cooked wings to a bowl and toss in about 1/2 cup of the sauce, then lay them back out onto a baking sheet and bake for an additional 10-12 minutes, until the edges start to brown. Remove from the oven and toss in the remaining sauce. Serve immediately with yogurt dipping sauce.

  4. To make the dipping sauce, combine all of the ingredients for the dip. Mix well to fully combine and serve with the wings.


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