Description
Butter chicken hot wings blend Indian and American flavors into an irresistible appetizer. Spicy marinade and creamy sauce create a mouthwatering fusion that will make your taste buds dance with excitement.
Ingredients
Scale
Meat:
- 1.5 pounds chicken wings, split into drums and flats
Spices and Seasonings:
- 0.75 teaspoon kosher salt per pound of meat
- 2 teaspoons garam masala
- 1 teaspoon Kashmiri chili powder (or regular chili powder)
- 1 teaspoon granulated garlic
- 0.5 teaspoon ground cumin
- 0.5 teaspoon ground ginger
- 0.5 teaspoon paprika
- 0.25 teaspoon cayenne
- 0.75 teaspoon kosher salt
- 0.5 teaspoon garam masala
Additional Ingredients:
- 0.75 teaspoon baking powder (optional, only for baking)
- 1 quart peanut oil for frying
- 4 tablespoons unsalted butter
- 3 tablespoons tomato paste
- 0.5 cup heavy cream
- 0.5 cup whole milk
- 1 teaspoon white vinegar
- 0.75 cup full fat plain yogurt
- 2 tablespoons parsley, finely minced
- 2 tablespoons cilantro, finely minced
- 1 clove garlic, grated
- 1 teaspoon lemon juice
- 0.5 teaspoon lemon zest
- 0.5 teaspoon kosher salt
- 0.125 teaspoon black pepper
- Minced cilantro for garnish
Instructions
- Marinate chicken wings with kosher salt, ensuring even distribution across all pieces. Place on a wire rack-lined baking sheet and refrigerate uncovered for minimum 30 minutes to enhance skin crispiness.
- Prepare butter chicken sauce by heating butter in a saucepan over medium heat. Quickly toast aromatic spices until fragrant, releasing their intense flavors.
- Incorporate tomato paste into the spice mixture, stirring continuously to prevent burning. Allow paste to caramelize and develop deep, rich undertones.
- Gradually whisk in heavy cream and milk, creating a smooth, velvety sauce. Simmer gently, allowing the liquid to reduce and thicken naturally.
- Remove sauce from heat and finish with a splash of vinegar. Season with salt and pepper to balance flavors, then set aside to cool slightly.
- For frying method, heat peanut oil to precise temperature between 350-375°F. Carefully lower wings in small batches to maintain oil temperature.
- Fry wings until golden brown and perfectly crisp, ensuring even cooking and maximum crunchiness. Optional second fry will elevate texture to extra crispy level.
- Alternatively, bake wings by first warming oven to 250°F. Place wings on wire rack and initially slow-cook for 30 minutes.
- Increase oven temperature to 425°F and continue baking until wings develop a gorgeous, crisp exterior with beautiful golden color.
- Generously coat freshly cooked wings in warm butter chicken sauce, ensuring complete and even coverage.
- Quickly prepare yogurt raita by combining all ingredients in a small bowl. Chill until ready to serve.
- Plate wings with fresh cilantro garnish and serve alongside cool, refreshing yogurt raita for a perfect flavor balance.
Notes
- Overnight marinating enhances chicken’s flavor and tenderness, allowing salt and baking powder to create incredibly crispy skin.
- Double-frying technique guarantees maximum crunchiness, creating irresistibly golden and texture-perfect wings.
- Toasting spices before adding tomato paste intensifies the butter chicken sauce’s rich, complex flavor profile.
- Maintain precise oil temperature between 350-375°F to prevent soggy or burnt wings during frying.
- Refrigerating wings uncovered helps dry out the skin, resulting in an extra-crisp exterior when cooked.
- Yogurt raita provides a cool, tangy counterpoint to the spicy, creamy hot wings, balancing the overall taste experience.
- Prep Time: 40 minutes
- Cook Time: 70 minutes
- Category: Dinner, Snacks
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 690
- Sugar: 6 g
- Sodium: 1200 mg
- Fat: 50 g
- Saturated Fat: 25 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 180 mg