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When Hanger Strikes

  • Writer's pictureMari

Butter Chicken Wings

This recipe is everything you're looking for in a wing - a sweet, aromatic sauce, and a crispy but juicy wing. The sauce tastes so close to a real butter chicken sauce, no one will know it only takes less than 20 minutes to make. Serve it with a cool raita dipping sauce for the ultimate wing experience.


Butter Chicken Wings

Prep Time: 15 minutes Cook Time: 50 minutes Yield: 4-6 servings


For the Wings

  • 2 kg (4.5 lbs) split chicken wings

  • 2 tsp salt, divided

  • 1 tsp black pepper

  • 1 tbs baking soda

  • 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

  • 1/2 cup tomato paste

  • 1/2 cup tomato sauce

  • 1/2 cup water

  • 1/2 cup half and half or heavy cream

  • 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


  1. Preheat the oven to 425 F. Pat the wings dry with a paper towel, then sprinkle them with 1 tsp salt, pepper, and baking soda. Mix very well to coat - it's easiest and most effective to do this with your hands. Lay them out on a parchment or foil lined baking sheet in a single layer, making sure they do not touch. Bake the chicken wings, turning every 20 minutes, until the skin is crispy and the internal temperature reaches 165 F. This takes between 40-60 minutes depending on the size of the wings.

  2. Preheat a large frying pan over medium low heat. Once the pan is hot, add the butter and ginger garlic paste, stirring well. Keep stirring until the sour smell in the paste goes away, roughly 2 minutes. Add the garam masala, turmeric, 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 sauce. Cook another minute, then add water. Stir to fully combine, and let the sauce simmer for 5-7 minutes. Stir in the cream and fenugreek, and simmer for a final 5 minutes.

  3. Transfer the cooked wings to a bowl and toss in about 1/2 cup of the sauce, then transfer to a serving tray. Drizzle with remaining wing sauce and garnish with cilantro.

  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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